Do any of you out there brine your turkeys? Brining is supposed to improve flavor, and make a more juicy and tender bird. Most store bought turkeys are "flavor injected" so brining them may become too salty. I honestly never considered brining before we started growing our own turkeys, which we've done for two years now.
It is a really simple process that basically involves a turkey, salty water, added flavorings and a large pot or bucket to soak the turkey in. The past two years I used a recipe that brined in spices and apple cider, but was underwhelmed with the results and really couldn't tell the difference.
After searching the web, and finding several positive references to Alton Brown's Good Eats Roast Turkey (Click on the link to get the recipe) I've decided I'm going to give this one a try and I'll keep you posted with the results. It loooove stuffing cooked in the bird, so I'll have to change the roasting directions because of this.
Anyone out there have a tried and true brining recipe?