My secret weapon for the moistest Thanksgiving turkey ever: A cooler. (The blue marker on the lid is compliments of my 5 yr old son. 🙂 )

I’ve done this twice now, and I have received many compliments on the flavor and juiciness of the turkey. You and your guests won’t be disappointed!

Here’s what to do:

1. Place a semi- or fully thawed bird into the cooler. (Make sure the drain is closed!)

2. Fill cooler with water until bird is completely covered. Add ice if bird is completely thawed.

3. Add in 1/4 – 1/2 cup salt, depending on the size of the turkey.

4. Allow to sit in the brine for 8-10 hours. Check occasionally to make sure water is still cold, adding ice if needed.

5. Remove from cooler and into a large roasting pan and remove any gizzards.

6. Pull skin away from breasts but don’t cut off.

7. Rub the turkey (under the skin) with some olive oil, pepper, poultry seasoning, and place fresh sage leaves in between the skin and meat. Take thin slices of oranges and lemons and place those between the skin and meat as well.

8. Place additional sage leaves and orange and lemon slices or chunks into the cavity of the bird.

9. Bake in the oven for specified time for the size of your turkey.

10. Pull out of oven and allow to rest for about 10-15 min. Pull off skin and carve.