[Yo-Yo]

I wet-brined a turkey one year. Bought a brand new 5 gallon pail, washed it out well, soaked the turkey in brine for 24 hours in our basement fridge, fished it out of the brine, patted it dry, then wife roasted it per her usual.

All that work and mess for a turkey that was no moister or juicier or more flavorful than the turkeys that wife cooked every year.

Never bothered again.

[PJ-Comix]

All that work and mess for a turkey that was no moister or juicier or more flavorful than the turkeys that wife cooked every year.

Try DRY brining the turkey. Much easier and more effective.

[BTerclinger]

I brine turkey and every and all chicken (except skinless breasts) and am able to roast it crazy dark crispy skin with still moist meat. (which is how l like it)

Practice on a chicken and try a different brine recipe

(to cover 1 4 lb chicken, use enough water to cover, and 1/3 cup kosher salt, 3 TBS white vinegar, a dozen peppercorns, 2 TBS sugar, 2 bay leaves, and then I improvise with other spices like Turmeric, ground ginger, paprika, garlic powder.

Good luck