MaryLou &amp; Shaunna - I boiled a gallon of water to which I added:  1/2 cup salt, 1/2 cup brown sugar (you can use maple syrup if you prefer) 4 bay leaves, 1/2 teaspoon crushed garlic and 18 peppercorns.  You then leave this to cool.  When cold rinse off your turrkey, take out the giblets etc, place in a large dish/pot, pour over the brine and leave in the fridge for 6 - 24 hours.  The longer the better.<br />Mine is ready for the fridge in about an hour... the brine is almost cold.  So it will be in the brine for 17 hours.  I will roast it at 8 tomorrow morning.<br />So it&#39;s not a big deal process.... let&#39;s hope the juiciness and taste are as good as its supposed to be.<br /><br />In the morning I&#39;ll take it out of the brine, rinse off and pat dry with a paper towel.... then I&#39;m trying another new thing - I&#39;m going to mix softened butter, chopped sage, chopped parsley and chopped garlic together and then smother the bird with that, including getting up under the skin.<br /><br />I&#39;ll report back after the dinner and tell you if all of this was worthwhile&#33;<br /><br />James.... good luck on the house sale.<br /><br />Debbie..... sorry to hear about your brother, the holidays are always such a hard time when one has lost a loved one but as you say he would have wanted you all to have a happy time&#33;&#33;<br /><br />MaryLou.... sounds like you&#39;re just as busy as I am in the kitchen - I hope this all going to be worth it&#33;