What do you use as a brine?
Nothing standard Dom.
What I mean to say is that I've had success with any packaged brine I buy that was on sale.
But there are tons of brine recipes on line.
The one I used on this turkey is WorldMarket Turkey Brine.
I had heard about brines over the years.
It was the other guys on DSO that convinced me to give it a try years ago.
I will never cook an un-brined turkey.
The difference is day and night.
It's like if you used an injector, without the unevenness of injecting - more flavor near the injector points and less the further away you get from the injector points.
The juiciness from brining is crazy.
I have always preferred dark meat over white; the white always was too dry.
But not on a brined bird.
Give it a try.
There is still time.
12-24 hrs is all they typically recommend.
I always do it for 1.5-2 days.