In our never-ending quest to bring you the best turkey, we were intrigued by a recipe in The Secrets of Success Cookbook (Raincoast) by Michael Bauer, food editor of the San Francisco Chronicle. Bauer describes the difference between two chickens cooked side by side, one brined and the other simply roasted, as remarkable. The brined bird was “the moistest chicken I can remember eating,” he says. We tested the recipe with chicken and turkey and streamlined the process. Our tasters found brining made the most succulent turkey–with a slightly salty taste–they’ve ever enjoyed. Before you start, read the entire recipe–the process takes up a lot of fridge space.