Brining a turkey before roasting significantly improves its moisture retention, resulting in a juicy, flavorful bird. A simple brine can be made with salt, sugar, and peppercorns, while adding additional ingredients enhances the flavor. The turkey is brined for 12-24 hours, then stuffed, tied, and roasted at diminishing temperatures until it reaches 165 degrees in the thigh muscle. Let the turkey rest before serving.