Not to be confused with Ben Gazzara... 
I brined and took it out this morning 19 hrs 20lb bird. We’ll see.
I’m smoking my 14lb on big green egg. Will use herbs and butter and then olive oil towards the end.
Did it last year and it was the best turkey I’d ever had.
I could not cook a turkey to save my life, but as a grateful consumer of turkey cooked by the talented womenfolk in my family, I favor brined turkey.
I brine. It assures a nice, juicy, flavorful bird.
brining keeps the bird moist during cooking. i’d do it.
I’ve done it both ways - I prefer the results of it brined, but have prepared many both with and without. It seems that brining (I add a big dose of herbs to the brine) helps get the flavor all through the meat.
Alternately, I have injected my bird with a butter/herb mixture and roasted - and that turns out really good.
Inject with flavoring, rub some spices on top, take outside and place turkey on a stake in the ground. Place steel trash can upside down over turkey, place charcoal around can and on top and walk away for 2-3 hours.
Awesome, juicy and somewhat smoky flavor.
None of the above. I am part Lebanese so we make turkey kibbe. We simply grind up the turkey, mix it with olive oil and herbs and cook it over a charcoal fire ever so lightly. The old people insist on eating it raw.
Global Warming and rising oceans mean that we will ALL be brined very soon (thanks, Al G).
So I guess the turkey just gets his a little sooner.
This year we bought a prebrined bird and will cook in the oven.
Last year we used a rub and cooked it low and slow on the grill.
I actually eat at a friend’s place for actual Thanksgiving, but also make my own bird over the weekend. It will be brined and then roasted in an oven bag, I am very fond of the oven bags since they both keep the bird moist and cook faster.
I generally take a riff of an Alton Brown brine when I do it (adapted to what I have on hand).
I will be making stuffing and mashed potatoes for tomorrow. Stuffing will be chorizo, bread, green chile, and mushroom. Mashed potatoes will be the yellow potatoes of course.
Brine.
And then a long cooking-time on a lower temperature.
Moist and tender.
Listen up....I'm only gonna say this once....
You don't brine their wells and fields UNTIL you hear the lamentations of their girly men.
If you remove the feathers first the aroma is much more pleasant.
Not to be confused with Ben Gazzara...
Brined for 24 hours in an Apple juice, salt,thyme and peppercorn bath. Debating roasting for 5 hours at 325 or 2 hours @ 475. Any thoughts?
Buttermilk brine with onions and pickling spice. Just rubbed the turkey down with peanut oil and put it into the oven for 45 min. At 475 to crisp the skin. Then rub with butter and spice back in the oven and 16 hours at 170.
If you want a juicy, tender bird, ditch the turkey and get a chicken. That’s how mom dealt with the old man’s complaints of a dry bird.
As is customary here, the 20lb bird will be stuffed, put into a turkey baking bag and baked; then eaten when it’s done...Always happy with the results...