This brined turkey recipe from Alton Brown has you completely covered—starting with a frozen 14-18-pound bird and ending with a golden brown, succulent, and flavorful turkey, plus a rich gravy.

Brown's brine is also made with brown sugar, black pepper, and allspice, as well as a generous amount of salt (without which, it wouldn't be a brine but simply a wet soak).

Then remove the brine from the heat, cool to room temperature, and refrigerate. The night before you’d like to eat: Combine the brine, water and ice in the 5-gallon bucket.

If you haven't brined a turkey but may want to try it this year, it's easier than you think. 4 ingredients & a cooler ...

Brown brines his turkey for 12 hours to moisten the meat. If you’ve never brined before, it’s surprisingly easy. (You’re basically giving the turkey an overnight bath in broth.) ...

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Kimball says that "brined turkey lacked a bit of tooth. ... If you have a frozen turkey, you can thaw it while you brine it a la Alton Brown, but plan on it taking two days to defrost.