A plain, inexpensive turkey that has had no water or juices added will turn out juicier if you brine it, Ms. Legg says.
Shirley Corriher explains why in Cookwise (Morrow, $30): "Brining is a way to increase the amount of liquid inside the meat cells," she writes.
"When meat is soaked in a salt or sugar solution, some of the liquid will go through the clothes rackinto the cells."
Brining also lets you control the amount of salt you add, Ms. Legg says, which can be important to some guests.
Ms. Legg gets right down to business using a clean, mop-size pail to brine. But you can also use an oversize plastic zip-top bag – in fact, anything that will hold the turkey and the brining liquid and fit into the refrigerator.
Whole Foods Market sells a disposable, 2-gallon brining bag made just for turkey from Turkey Perfect, as well as a ready-to-use herb brining mix. Ziploc makes Big Bags that are large enough to hold a turkey; we found them with the closet organizers at Wal-Mart.
Ms. Legg suggests brining overnight. She keeps it simple with a solution of salt, sugar and water.
"Occasionally, I'll use thyme, sage, fresh herbs," she says. "I'll bruise them and toss them in whole [into the brining liquid]."
Brining the bird: Remove the giblets from the cavity, if there are any; reserve and refrigerate for other use. Dissolve 1/2 cup salt and 1/4 cup sugar in every gallon of water you plan to use. Place the bird in the brining solution to coverin a container.
If you use a plastic zip-top bag, make sure to press the air out. Refrigerate overnight.
The next day, drain and discard the liquid. Then place the turkey, uncovered, on a clothes rackin the refrigerator and allow to air dry before final preparation for the oven.
Juicy birds in a hurry
If you've managed to pick up a Butterball, Honey*le or similar turkey, no brining is necessary.
"Basically, most commercial birds, packed in tight plastic overwraps, are injected or brined," Ms. Legg says, " 'with up to 30 percent water added,' as most of the labels will state. This liquid is a mixture of water, salt, flavorings and preservatives.
"The effect is similar to brining a bird at home," she says, "in that it adds juiciness to the meat, especially the breast, which tends to be dry." The roasting method for both types of birds is the same.
Buy an instant-read thermometer
If you buy a commercial bird, throw away or disregard the pop-up timer, Ms. Legg insists, because it pops out when the bone reaches 180 F, she says, which overcooks the breast meat.
"I cook to 160 F," she says, using an instant-read thermometer. It's about a $12 investment, she adds, and they are widely available.
