The countdown to Turkey Day is winding down, so we offer a tip to help avoid an embarrassing Thanksgiving event: guests choking down dry turkey.

FOX News Radio's Lilian Woo offers up advice to a moist bird:

Acclaimed New Orleans chef John Besh says he loves to brine his bird:

(Besh) "That's nothing more than a water mixture with a little bit of salt and a little bit of sugar.  How much salt and sugar?  Enough salt so that the water's salty.  Enough sugar so that it's slightly sweet."

The result?

(Besh) "That bird's gonna retain a lot more moisture when you roast it.  And that sugar's gonna actually caramelize when you're roasting it and it's gonna become just beautiful mahogany in color."

The author of "My Family Table" says he puts the bird in at about 400 degrees to slightly sear it, then he reduces it to about 250, recommending cooks let it go as low and slow as possible.

Lilian Woo, FOX News Radio.