Chef Alex Chen did the work for you to have a moist bird this year.
salt, brown sugar, juniper berries, bay leaves, fennel
seeds, dehydrated apple, lemon peel, sage
Directions for use:
combine 4 L of water and poultry brine and bring to
a boil. Cool brine to room temperature. Add poultry
and hold in refrigerator for 12 hours. Remove poultry
from brine, pat dry and roast.