On Thu, 2005-11-24 at 08:36 -0500, Paul W. Frields wrote:

Happy Thanksgiving to those who celebrate it! And let me heartily recommend brining your turkey before you cook it... you'll thank me after dinner!

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8389,00.html

No problems with the gravy/pan drippings being too salty?

Other than that, I enjoyed the brine method, tried it a few years back.

cheers - Karsten, who resorted to the tried-n-true herb butter stuffing for the breast and legs