To Brine or Not to Brine?

I have heard that brining your turkey is the only way to go!  Whatever the cooking method you choose, brining makes the turkey stay extra juicy and moist!  Below is an easy brining recipe I am going to try this Thanksgiving.  Hopefully it is delicious, you should try it too!

Turkey Brine Recipe
1 gallon water, divided
1 cup kosher salt
2 cups sugar
1 cup apple cider vinegar
2 tablespoons sage
2 tablespoons thyme
2 tablespoons rosemary
1 tablespoon pepper
4 cups ice

Directions:
Bring 4 cups of water to a simmering boil.  Add salt and sugar.  Stir until the sugar has completely dissolved.  Turn off the heat.  Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice.  The brine is ready to be used.
Rinse the outside and inside of a thawed turkey.  Using paper towels, pat the turkey dry.  Complete submerge the turkey in a large soup pot bigger than the bird and cover with a lid.  Allow the turkey to marinate for at least 12 hours and up to 2 days.  Rinse turkey and pat dry before adding additional seasoning, butter, or oil in preparation for roasting.
*It’s important to reiterate not to use a self basting, pre-seasoned, or kosher turkey.  Otherwise the turkey will be too salty.  Happy Thanksgiving!

http://savorysweetlife.com/2010/11/how-to-brine-a-turkey/