For the moistest possible turkey, you want to brine it — meaning, soak it overnight in a saltwater solution to seal in all the juices. This brine adds in brown sugar, citrus, apple juice, garlic, herbs, and black pepper for an incredibly plump, flavorful bird. And here's an important tip. You can use any type of salt for the brine, but they measure differently, so be sure to note the recipe for how much to use for your kind of salt. And be sure to buy a turkey that hasn't been injected with any type of salt solution. Yes, stashing that big bird in your fridge can be awkward, so we give you options for brining in a 22-quart pot, a clean 5-gallon bucket, or a brining bag plus a big bowl or pot — and in an ice chest if the fridge is full! The recipe is a Yummly original created by David Bonom.