Preparations actually started on Monday, although I just did a little vegetable chopping that day. Tuesday was the day that I started the brine on the Turkey. Most recipes call for a 12-hour brine, I’m going for the full 48-hour brine. Of course, the amount of salt has to be adjusted from the 12-hour brine. I adjusted it from 2 cups down to 3/4 cup to avoid too much saltiness in the meat and to avoid the mushiness that comes from a long brine with a high salt content – Everything else will remain the same. I used the Thanksgiving issue of Food Networks Magazine as a guide for my turkey making as this is the first time I will be cooking a whole turkey myself. I did once deep fry a turkey many years ago, but roasting is a lot different. The brine is an Orange-Tea-Bourbon Brine, that smells amazing.