Turkey

Brining the turkey
- 2 litres water - 3/4 cup non-iodized salt (kosher, pickling, sea) - 3/4 cup some kind of sugar (brown, honey, maple syrup, molasses) - 1/2 to 1 tablespoon pepper - 16 cloves of garlic - 4 tablespoons of peppercorns - a few 8" to 12" sprigs of dill or rosemary - other spices to taste

Make as much of the above as you need to cover the bird - usually 3 to 5 times that recipe depending on the bird.

Let soak in the fridge for 24 hours or more. 48+ hours can start to get salty but I don't like really salty food and I still like it at 48 hours because the other flavours seem to mask the salt (for deep frying at least).

Others have recommended: rosemary, onions and cardamum