Thanks to the FOOD Network for a great turkey!

I have never been much for turkey. I don't mind the stuffing and mashed potatoes, but the turkey I can live without. That is, until I tried what Tyler Florence and Giada DeLaurentis did on the Food Network All Star Thanksgiving...

Tyler said,...let the thawed turkey sit in brine for 24 hours. Salty as the ocean with a little sweetness to cut it. Take a big stock pot, a little less than half filled with water. Add 2 cups salt, 1 c sugar and stir until dissolved. Add your turkey and put in the fridge for 24 hours.

The next day you're going to do what Giada said, ...dry the bird really well with a towel. Give it an olive oil rub down. Salt and pepper it. Then, this is the good part...stuff the bird with 1-2 cut lemons, 1 cut onion, and whole fresh poultry herbs. (Look for the variety pack of herbs at the grocery store. You can buy them individually, or you can get one pack that was all three: rosemary, thyme, and sage.) Stuff it all in there! This makes for the most amazing flavor in both the turkey and the drippings which will become your gravy! So good.

Bake uncovered for one hour at 350, and then tent foil over the top and cook until it's done depending on the weight of your bird. You won't need to baste the turkey, not even once, nor will you need to add any stock to the drippings.

We had this turkey while my parents were in town and it was so good and so moist. Mom taught me her trick for amazing gravy and big surprise, I made this turkey again just this week. We also did a huge pot of turkey soup from the stock we too! I've shared the recipe with friends since it really is that good!