When it comes to size, the general rule of thumb is one pound per person, but if you would like leftovers or have a few big eaters in the group, you'll want to increase that to 1 1/2 to 2 pounds per person. Brining a turkey makes for a juicy and flavorful bird. The process requires an extra step of soaking in a salted and sometimes seasoned mixture for several hours prior to cooking. The turkey is placed in a large container, submerged in the brining liquid, and refrigerated (or put in a cold cooler). It needs to sit for one hour per pound of turkey. Before cooking, rinse off the brine; since it has been seasoned well with salt, there is no need to salt the turkey.