Read the LA Times "Food" section today about comparing turkeys; heritage, free-range, commercial Zacky Farms.
Since they said heritage turkeys are sold out until next year, I remembered an episode of Alton Brown's "Good Eats" in which he brined a turkey. See link below.
The scientifics seemed logical for good results by inducing the moisture to flow in an out of the meat while carrying the spcies with it.
Has anyone brined a turkey with great results? did you do it like Alton Brown's method? (see link below)