A. Brining will give you a lovely, moist turkey. The idea is that by soaking the bird in a salt solution, you can break down some of the protein in the meat which will help keep the bird moist during the cooking process. The seasoning also gives it a great flavour.
You’ll need a very large cool box, around 7L hot water, 450g salt and 450g brown sugar. Leave it to cool for 30 minutes. Next, add 2.2kg ice to the solution and then leave the turkey to brine in it for 8-16 hours. Leave a lid on the cool box until the turkey is ready. Before roasting, ensure the turkey is patted down until completely dry.