I have always good results from brining my turkeys for the Holidays but I have also had just as good results from not brining. Do you brine your turkey? If so share your brine, time and technique. If I brine I typically use a very simple bring of 1 cup of kosher to 1 gallon of water and I brine the bird over night. Then I remove the bird and rinse and leave it in the fridge uncovered to dry out the skin for a whole day. Final day (Turkey day) I roast the turkey at about 350-375 till it is done.