If you haven’t started thinking about how you are going to prepare your Thanksgiving dinner, let your friendly neighborhood Tea Sommelier give you a piece of advice: brine.

This relatively easy technique not only keeps your bird moist, but also gives a kick of flavor to the meat (which, let’s face it, is pretty flavorless otherwise).

A brine, at its simplest, is just water, sugar and salt – but many other ingredients can be added to bring new flavors to the party.  And, of course, my favorite flavor – tea – is a perfect fit.

Here is a great recipe that will have your guests gobbling down your turkey and begging for seconds!

Peachy Oolong Brined Thanksgiving Turkey

have a peachy thanksgiving!4 quarts cold water

1/2 cup peachy oolong

1 cup salt

1 cup demerara (the “in the raw” sugar)

2 tablespoons peppercorns

1/4 cup whole allspice

1-in slice fresh ginger

15 whole cloves

8 bay leaves

4 quarts cold water

1 16-20 pound turkey

In a large pot, heat water to steaming (but not boiling), then add tea, salt and sugar.  Stir until the salt and sugar dissolves, then add peppercorns, allspice, ginger, cloves and bay leaves.  Cool to room temperature.

Place turkey in brine. Cover and refrigerate overnight.

The next day, at least 12 hours later, remove turkey from brine and pat dry inside and out.  Roast as usual.