turkey. BLOCK: I can't believe that's a turkey. Well, let's start with brining. You are a briner. BROWN: I go back and forth between wet brining and dry curing. Brining definitely adds a lot of juiciness, moistness and it protects against overcooking a great deal because it kind of changes the cellular makeup of the meat and superloads it with moisture. Dry curing can kind of do the same thing, but it's more about intensifying the flavor. BLOCK: I've always been a fan of brining, except I couldn't figure out how I could get the turkey and the brine into the refrigerator. BROWN: You know, I don't even worry about that anymore. I use a drink cooler, you know, like the kind you see on the back of work trucks, you know. It's kind of like a big cylinder, they're usually orange. And I build my brine in there. Because my brine usually calls for ice and then I just dump the turkey in there and park it in the garage for a few days. And I find that it only gains a couple of degrees during that time. BLOCK: So even outside, not refrigerated, you're not worried about what might happen to that turkey. BROWN: No, because most good brines come with at least one ice option. All of mine do. I build mine with ice. And sometimes I'll even brine the turkey frozen. I'll build the brine, stick a frozen turkey in there, cover it and leave it