I've always brined mine, and it's turned out really well...unlike the dry turkey you usually get when you're eating out or when you go to those family reunion dinners (you know what I mean).
This year, I'll be traveling to see relatives and likely won't be able to cook on Thanksgiving day, BUT that doesn't mean I won't be celebrating as soon as I get back. I'll plan on making my 5 Spice Roasted Soy Chicken recipe and depending on how adventurous I feel and how many mouths to feed, I may use a Turkey instead of a chicken. The soy sauce brine that I used in that recipe could be doubled (depending on the size of the bird), then let to sit for 8-10 hours overnight.
Just writing about this makes me drool! I'm not sure if I would make the rest of the dinner Asian Style though...I do like stuffing and gravy, so Thanksgiving can be my once a year excuse to make this meal.
How about you guys, what are your foodie plans for Thanksgiving (post below)?
Luckily the winters in Seattle are pretty chilly, so all I do is put my turkey in a brining bag, and use my handy orange Home Depot bucket (aka the Homer Bucket).
It's basically a large 5-gallon container. I then put enough ice around the bag and plenty on top, and even though the ice does melt, the turkey is still very cold after brining overnight.