Our local paper ran its Thanksgiving recipes today, and they had a recipe for a Heritage Bronze turkey. It said that the Heritage Bronze should not be brined b/c the brine masks some of the subtle unique flavors of the Heritage Bronze turkey. I don't get this--isn't brine just some sugar and salt? I've always brined my Heritage Bronze turkeys (I've only done two before), because I thought they'd need the moisture, being free range and all. I'd love everyone's thoughts on this, especially those of you who have roasted a Heritage Bronze without brine. Is it dry? I'll be roasting my turkey on the grill, if that factors into your recommendations (not enough oven space for both turkey & sides). Thanks!