Chef Marc’s tip to avoid a dry turkey; brine your turkey.
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 orange cut in half
1 onion sliced
4 oz soy sauce
1 gallon heavily iced water
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Remove the brine from heat, cool to room temperature, and refrigerate.
Combine brine, water and ice in a 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed. Cover bucket and refrigerate or set in cool area for 8 to 16 hours, turning the bird once halfway through brining