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I brined my turkey before roasting it.

Wow, how's about the recipe...please.....LOL

I didn't follow a recipe to the letter, but this one is very close. I tried linking to the site, to no avail, so my apologies for taking up so much space.If you do a search on www.google.com for brined turkey, you'll find lots of articles and recipes.
Brining produces an incomparably juicy turkey, with wonderful flavor and texture. If you don't have room to brine the turkey in the refrigerator, use an ice chest. Place the turkey and the brine in a double-layer food-grade plastic garbage bag such as Glad brand; bags made from recycled material may not be safe to store food. Smoosh out all the air pockets, close the bags and pack in the chest with ice. The bird will happily -- and safely -- brine away.
Brining works best with a 12- to 16-pound unstuffed turkey roasted at 400 degrees. If you need to serve more people, it's best to roast two smaller turkeys. A fresh turkey is best for this recipe, but you can also brine a thawed bird that has been treated with a 3 percent solution of broth, salt and other ingredients. This bird will taste a little saltier than the fresh turkey after roasting, but will still be delicious . Brining a kosher or a self-basting turkey that has been prebasted with a stronger broth-salt solution is not advisable.
Brine the turkey for 12 to 24 hours, using the accompanying recipe.
Before roasting, rinse and dry the turkey well, and roast according to the directions for a traditional turkey.

Brined Turkey
2 1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme or 4 tablespoons dried
1 whole head of garlic, cloves separated and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed
Note: I substituted honey for the sugar and didn't add any juniper berries or allspice.

Place the water in a large non-reactive pot that can easily hold the liquid and the turkey. Add all the ingredients and stir for a minute or two until the sugar and salt dissolve. Put the turkey into the brine and refrigerate for 24 hours. If the turkey floats to the top, cover it with plastic wrap and weight it down with a plate and cans to keep it completely submerged in the brine. Note: You may halve or double the recipe. The important thing is to prepare enough brine to cover the turkey completely.
To roast: Remove the bird from the brine and drain well. Pat dry. Preheat the oven to 400 degrees. Spread 2 tablespoons of softened butter over the skin and sprinkle ground pepper over the skin and in the cavity. Don't salt the turkey! Tuck the wing tips under, truss the legs and place the turkey on a v-shaped rack in a roasting pan. Tent the breast with foil and place the turkey in the oven.
After about 1 hour, remove the foil and baste the turkey with 1/2 cup chicken stock. Re-baste it with pan drippings and more stock, if desired, every 20 minutes. Roast the turkey until the internal thigh temperature reaches 165 degrees, 1 3/4-2 1/4 hours.
Pan juices from a brined bird may be saltier than from an unbrined one, so you may not want to use all of them if you make gravy.

Here's another recipe that I also tried last Thanksgiving. Most everyone liked it and it looked nice!
Sugar Snap Peas w/almonds
1/2 cup water
1/4 cup slivered almonds
2 T. butter
1 t. lemon juice
1/4 t. seasoned salt
1 bag Sugar Snap Peas (I used the frozen ones)
Cook the peas according to the package directions. While they are cooking, lightly brown the almonds in butter over low heat. Stir in the lemon juice and seasoned salt. Drain the peas well, then stir in the almond mixture. I toasted a few extra almonds and put them in a little pile on top of the peas in a serving bowl.

Big Bob's Better Bourbon Bon Bons
With a little help from his friends, the honor goes to Bob J.

1 1/2 T light Karo syrup
2 oz. Bourbon (you must sample this bottle at least once before and twice after mixing)
2 T cocoa
1 cup confectioner's sugar
17 Nabisco vanilla wafers, rolled to fine crumbs

Mix Karo syrup with bourbon (check the Bourbon for lightness) until dissolved. Add cocoa, sugar and vanilla wafer crumbs.
Shape mixture into balls and roll in powdered sugar (taste it 'the Bourbon' again for body)
Makes 2 1/2 dozen of these delicious treats. (Check the cap after tasting it 'you know what' just for the Hell of it)..Ha!

Recipe especially provided, Per BOB J......hehehehhehehehe