Last year, I tried something new: brining a turkey. It’s a simple process, where you let the bird soak for 24-48 hours in a bath of spices. It will leave your turkey so moist and tender, it may end up completely falling off the bone when you go to carve it. The breasts literally just lifted off the bird in complete pieces. We had a 15 pound turkey so putting it in a pot was not really an option; especially since it needed to go back into the fridge. But it turned out that our electric cooler was just the right size! We only had 24 hours to brine the turkey but it was plenty. Don’t be scared to play with the ingredients a bit either.