For years I thawed my turkey, covered it with butter and herbs and foil, and popped it into the oven, always afraid to steer away from what I knew worked.
That was, until I watched Emeril Lagasse on Good Morning America about ten year ago. Now, its all about the brine!
The first year I tried the brine I had the recipe all written out and followed it closely, but since then I improvise with whatever is in the kitchen cupboards.
Since this is Tuesday there is still time to do a brine, but you need to hurry.