If you want a moist turkey this coming Thanksgiving, you have to try a dry brine for your turkey. To brine is to submerge the turkey in a solution of water, salt, sugar and herbs in order for the turkey to absorb liquids and salt. This method is a little tedious and it will take a chunk of space in your refrigerator. But you can achieve the same results by using a dry brine, that will only use salt, seasoning spices and herbs. For my dry brine I used table salt, 1 teaspoon for 2# of turkey, paprika for color, black pepper, fresh rosemary, sage and thyme. Put the turkey breast facing down in a plastic bag, and refrigerate for at least 30 hours. After the first day, move the breast facing up. This method will render a lot of water in the bag, remove turkey from bag, discard the bag and let the turkey drip, before roasting. !!Feliz dia de Accion de Gracias!!