
I've never brined a turkey. I did soak a chicken in salt water for about an hour before roasting...that turned out really good and moist.
I was watching FOX the other morning and they were showing how to deep fry a turkey. What the guy did first, was to mix about a half package of dry ranch dressing in a bowl of water. He used a big syringe and injected the turkey with it.
There are any number of "injectable" marinades on the market today, but...
Tony Chachere's has a marinade that, in conjunction with liberally slathering the outside of the bird with Louisiana Hot Sauce, insures a very tasty, well-seasoned bird with just a little hot after-bite.

That is what we're fixing for lunch today, "fried" in an oil-less turkey fryer (CharBroil "Big Easy", $99.00 at The Home Depot... shameless plug!)
If you've never tried it fried in one, you don't know what you're missing!!
