1/2 pound sugar

1/2 pound sugar

1/2 pound salt

Herbs and spices, to taste (such as thyme, bay leaves, black peppercorns, cloves)

1/2 gallon ice

In a large pot, bring 1 gallon water to a boil. Add the sugar, salt and spices, then stir until salt and sugar dissolve.

Add 1 gallon of cold water and the ice. Transfer brine to a container large enough to contain it and the turkey. Many grocers sell special brining bags for this purpose.

Add turkey to the brine, breast side submerged, close container and refrigerate overnight.

Once brined, remove turkey from liquid and drain. Pat bird dry with paper towels and proceed with roasting as directed by your recipe. Check internal temperature early, as brined turkeys cook faster than those not brined.

Makes brine for one 10-pound turkey.

— Recipe from Eve Felder, associate dean of culinary arts at The Culinary Institute of America