The Best Brined Turkey

"Apparently most turkeys at holiday time end up vastly overcooked. That’s actually understandable – you’ve got this huge bird, struggle to even fit it in the oven, so you figure ‘that will take ages to cook’. Turkey meat is actually quite bland. So a lot of us end up with crumbly dry meat requiring pints of gravy sloshed over it to make it tasty. Brining is the remedy. It’s an awful lot of hassle – and I mean AN AWFUL LOT. You need a huge stockpot to boil the brine solution it. You need a bucket to drown the bird in. And a spare empty fridge won’t go amiss either to store the beast for 36 hours. But it's so worth it: the meat was really moist and succulent."