Now I have used the method of soaking duck in a brine solution to help make the skin crisper and the meat juicier but does the same work for Turkey. If so, does anyone know for how long I should do this. I've cooked Turkey maybe 5 times in my life and it's always been in restaurants so its been cuts of turkeys and never the whole turkey. Does anyone have any secreats they would like to contribute. Thanks for your help.