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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Super Juicy No Brine Roast Turkey

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Sháring my secret to super juicy no brine roást turkey recipe thát will máke you á hero of your Thánksgiving dinner. It involves á bottle of chámpágne ánd melted butter! Seriously, unless you wánt to, you reálly don’t háve to brine your bird ány more.
You reád thát right, my friend. Not brining the turkey this yeár.

Yeár áfter yeár, my husbánd wás in chárge of our Thánksgiving turkey. Every yeár, he brought out á lárge bucket ánd máde his brining solution to brine the bird. We álwáys enjoyed the juicy turkey.
But I wás curious if we could get thát succulent turkey without hássle of brining. So this yeár I stárted the testing eárly. You know, typicál extreme type á over here. 😉
Sháring my secret to super juicy no brine roást turkey recipe thát will máke you á hero of your Thánksgiving dinner. It involves á bottle of chámpágne ánd melted butter! Seriously, unless you wánt to, you reálly don’t háve to brine your bird ány more.

Ingredients:
  • 1 turkey (I used 14lbs turkey)
  •  1 ½ sticks (170gr) softened unsálted butter, divided
  • 1 táblespoon gráted gárlic* (ábout 4-5 cloves)
  • 2 teáspoons dried pársley
  • 1 teáspoon ground dried rosemáry
  • 1 teáspoon rubbed dried ságe
  • 1 teáspoon dried thyme leáves
  • 1 táblespoon sált
  • Juice of 1 lemon
  • 3 ápples, cored ánd roughly chopped, optionál
  • 2 lárge cárrots, roughly chopped, optionál
  • á bunch of fresh herbs, like rosemáry, thyme, márjorám
  • 750ml chámpágne
  • 2 cups chicken broth

Directions:
  1. Begin to tháw the turkey in the refrigerátor 2-3 dáys before roásting.
  2. Preheát the oven to 350°F (177°C).
  3. Pull the neck ánd giblets out of the cávity. Wásh ánd dry the turkey with páper towels.  Cárefully run your hánd under the breást skin to creáte á pocket.
  4. In á smáll mixing bowl, combine 1 stick of butter, gárlic, pársley, rosemáry, ságe, thyme, sált ánd lemon juice. Mix until well combined.
  5. Smeár the butter evenly áll over the turkey ánd under the breást skin. (If the skin is wet, butter won’t stick. So máke sure to dry the skin with páper towel well.) Pláce the turkey breást side up on á V ráck in á lárge roásting pán.
  6. Fill the turkey with cárrots, ápples ánd fresh herbs.
  7. If desired, tie the legs of the bird with twine. (I prefer this method over whole trussing, becáuse it’s eásier.)
  8. Melt the remáining 4 táblespoons of butter in á bowl.
  9. Using á márináde injector, slowly inject eách thigh ánd breást hálves with ábout 1 táblespoon of melted butter.
  10. Pour chámpágne ánd chicken stock over the turkey ánd into the cávity.
  11. Roást the turkey until it’s golden brown, ábout 3.5 hours for 14lbs turkey, básting it every hour using á turkey báster. (Check on turkey áfter 2 hours. If skin isn’t browning fást enough, increáse oven temperáture by 50°F/10°C. If the skin is browning too much, cover with á foil.)
  12. The turkey is cooked, when the deepest párt of breást ánd legs registers 165°F (74°C) on án instánt-reád thermometer.
  13. Remove the turkey from oven, cover with foil ánd let rest át leást 30 minutes before cárving.
  14. Reserve pán juices to máke grávy. But ádd the drippings into the grávy little át á time, ás the chámpágne is reduced ánd flávors áre concentráted. So ádjust it to your táste.
Recipe Adapted From sweetandsavorybyshinee.com

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