Fried, roasted, grilled or smoked, a brined turkey has a better flavor and is much moister. Brining is easier than you think. You’ll need salt and water, plenty of room in the refrigerator and a good sized pot or bucket, an extra day or two, and you’ll have a delicious turkey that’s definitely worth waiting for.

Here’s a basic brine for pork shoulders, butts and even poultry like turkey – that is recommended by my friend and go-to expert on outdoor cooking, Mr. Jig.