Atlanta area butcher David Widaski shares some of the techniques of brining in this video to help you with the process to make your best Thanksgiving turkey recipe ever.  Reviewer’s Note: David Widaski gives out some very basic tips for brining the turkey for the thanksgiving meal. The turkey is best when brined by the cook himself/herself as it gives an idea of how much moisture is packed into he bird. • Widaski says that the standard measure for a brining solution is half cup of sugar and salt for every 2 quarts of water. Before putting the turkey in the brining solution, the giblet bag and the turkey neck (if attached) has to be removed. • It is best to put the turkey on a turkey stand to keep it steady in the bucket and also to prevent it from touching the sides and bottom of the bucket. • The legs of the turkey if already strapped together should be left like that and if they were not strapped, it is good to strap them with a plastic string. It is important not to use natural fiber strings as they can cause contamination of the turkey. • Widaski points out that about a 12-13 pound of turkey takes between 12-24 hours to brine. Anything weighing more than that takes over 24 hours. The very important safety measure not included in the video is the food safety measure. The turkey should not be left to brine at a temperature above 40 degrees as that will promote bacteria growth in the stagnant brine solution and will result in a potentially harmful food poisoning. The brining solution with the turkey is to be kept in a cold base like the garage and the temperature is always to be checked before placing it there. Have some more tips on brining one’s own turkey…? Share with us! For more information please visit: www.MyGourmetSteaks.com