To brine a turkey, put the thawed (if frozen) and cleaned turkey in a large container. I find a cooler works well.
Cover the turkey in a brine solution of 1/3 cup of kosher or sea salt per gallon of water. You may also add about half that amount of brown sugar if you like. Do this the evening before roasting and put on the back porch or some where cool. The next morning, drain the turkey and put it on a platter in the refrigerator for a few hours until it is nice and dry.
Then prepare and roast as you like. You will be converted forever.
Do you think it wise to try this for a newbie? I am interested but scared to risk the turkey going rotten before I even start to cook it in the oven.