It's Almost Thanksgiving -- Do You Know Where Your Turkey is (and How to Brine It)?

Keeping your bird juicy isn't that hard. All you need is the right seasoning -- and a really large fridge. "If you are a less experienced cook and shy about accuracy, brining leaves room for some margin of error," says Lucinda Scala Quinn, Executive Food Editor of Martha Stewart Living. Before beginning, clear out lots of refrigerator space, or get your hands on a big cooler packed with ice. Then get out of the way -- and let the brine work its magic.

Turkey Brine

Related: 25 Make-Ahead Recipes For a Stress-Free Thanksgiving Day

7 quarts (28 cups) water
1 1/2 cups coarse salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon black or brown mustard seeds
1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
1 bottle dry Riesling
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme

Related: All of the Turkey Recipes You'll Ever Need

1. Bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.

2. Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.

More from Martha Stewart:
Quick, One-Pot Meal Ideas To Feed the Whole Family
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
21 New Thanksgiving Dessert Ideas to Try This Year

Here's another nearly foolproof method that's sure to wow a holiday crowd.