Oct 15, 2009 8:47 AM
For those of you who've never cooked Thanksgiving dinner solo before, we're willing to bet that it's the turkey that fills your heart with dread. Cooking a 15 pound bird without burning it is hard enough, but you've probably got visions of Monica on Friends dancing
on in your head, too. We have your answer: Urban Accents Spiced Brine Blend, full of salt, sugar, orange peel, peppercorns, and spices. ($8) A day before you want to cook da boid, dissolve the brine mix in a gallon of hot water and then cool the brine down with some ice water. Dump the bird and enough brine to cover it into a huge plastic bag or leakproof cooler, and refrigerate for about 1 hour per pound, or up to 24 hours. Drain & rinse the bird, pat dry, then roast per your recipe's directions - check here for tips if you're confused. You won't get super crisp, brown skin, but the meat will be moist & juicy. Trust us, it's foolproof.