Families may have varying traditions for Thanksgiving, but there is one consistent theme; the Turkey. For me, I like to brine my turkey for 24 hours before roasting. Clean the turkey, and remove the gizzards and anything else you may find inside the turkey. Pat dry, then salt generously, preferably with sea salt. Put turkey in a large dutch oven, or other container large enough to cover the top of the turkey, then fill with water. Then refrigerate for 24-48 hours. Pat dry, and roast the turkey to your desired temperature.