At the time that this post was put together we had just brined some turkey birds for our uh-maze-ing Thanksgiving dinner. The good thing about this simple brine recipe is that you can use it on any type of poultry that you intend to roast, smoke, or deep fry. We put one of our birds in the oven for a more traditional Turkey-day Turkey, and put the other out on the smoker for a little bit of a different flavor. We have also brined chicken and roasted it in the oven, or made beer can chicken with it, and we have deep fried a turkey brined with this recipe as well. The recipe for this brine comes from Alton Brown's recipe for deep fried turkey, and if you've never deep fried a bird, I suggest you do so. (Cautiously, so as not to burn yourself, your loved ones, or your dwelling.)
Start your brining process by selecting a clean cooler of an appropriate size, and line it with a plastic trash bag. The bag will keep whatever still may be lurking in the cooler from reaching your poultry, as well as keep your poultry juices from contaminating the cooler.