Whether you’re making your first turkey for Thanksgiving or your hundredth, I’ve got a recipe I found for the moistest, juiciest bird you’ll ever eat. I posted it last year and thought I'd re post this year for anyone who missed it or didn't give it a try. This recipe will take some planning ahead of time. It’s called brining, where you soak the bird in a salt marinade for 24 hours before you roast it. OMG YUM!