I have been roasting supermarket turkeys (successfully!) for 25 years, and never heard of brining them until a couple of years ago. I always cover the turkey with cheesecloth soaked in oil, baste occasionally, and that's been sufficient to produce a juicy bird. But this year I'm getting a turkey that's natural, organic, etc. etc. and I wonder if I will need to do anything different, like brining, to get the result I'm used to getting. It sounds like a lot of trouble. Is it really worth it?