Molasses-Brined Turkey With Gingersnap Gravy
Comments: Brining ensures moist, succulent meat, and this recipe from Bruce Aidells, chef and founder of Aidells Sausage Company, could not be easier or more low-tech. The special equipment required? Two 30-gallon plastic bags and one very large (16-quart) bowl that will fit in the fridge. You'll want to get started a day ahead, because the turkey is brined for 18 to 20 hours. Stuffing this turkey is not recommended; the brine remaining in the meat may soak into the stuffing during roasting.