Most turkeys sold in the grocery stores have been injected with a solution of ..... ye ole "water added" trick. Doesn't do a thing for taste, just makes it look better.
To brine a turkey, dissolve about 2 cups of kosher or sea salt in 2 gallons of boiling water. Add any "flavors" that you might want to impart, like honey, pepper, etc. Cover the turkey with the solution, adding more water to completely cover the turkey. Put in your fridge for about 12hrs.
On top of the brine, look into injecting. I love the Cajun Butter flavor, if you can get it.
Gravy is simple.
I always sacrifice the wings for the gravy. Cut them off the turkey and Roast them at 400 for about 60 minutes the night before. (note, nobody eats them on Thanksgiving day, and I always carve the turkey in the kitchen anyway... no room on the table).
Put the roasted wings, any juices, about 4 stalks of celery (diced), 2 onions (diced), and the necks and giblets in about 2 gallons of water. Bring to a rolling boil, then cover and simmer overnight. In the morning, remove the wings and giblets, remove meat from bones, chop fine, and return to the stock (reduced by about half). Use about 4 cups of this for your stuffing liquid.
Before serving, add 1 cup of cream of mushroom soup, bring up to a bubble, and then stir in some wondra flour, or cornstarch in water to thicken.
Yours is an excellent idea for the wings — I’m going to do this.