Who hasn't struggled with keeping the Thanksgiving tukey moist and wonderful? A moist turkey not only taste magnificent but it's also so much easier to carve. It doesn't flake and fall apart rather it cuts beautifully. Make this brine today or tomorrow then submerge your turkey in it until you're ready to roast the bird. Pat it dry then roast it in the over or on a grill. Watch Chef Scott as he throws together the simple ingredients that make a wonderful brine.

Turkey Brine Liquid

4 bay leaves

1Tbs fennel

2Tbs mustard seed

1 tsp cayenne pepper

2Tbs black peppercorns

1 Tbs thyme

6 cloves garlic

2 cups white wine

1 1/2 cup salt, kosher or sea

1/4 cup sugar

1/4 cup honey

2 gallons water

Combine, stir, submerge the turkey, thawed or frozen, and watch the video. Don't ya love how he measures his ingredients.