Here is my recipe:
2 gallons water
1 1/2 cup salt
3 tablespoons minced garlic
1 tablespoon black pepper
1/4 cup worshestire sauce
1/3 cup brown sugar
Brine over night to 24 hours
Brine the bird keeps it moist and juicy and flavor full 
I have only ever brined a turkey for the smoker but seen this on the food channel yesterday. It looks like a great idea.
I also like the brown sugar in my brine.
Along with what you have listed I add Tony Chachere’s Creole Seasoning.
I also bring the brine to a boil and then let sit until it cools before putting the bird in it.
Just got the bird in.
2 cups kosher salt
2 gallons apple cider
3 bay leaves
1 cup DARk brown sugar
Bring to boil,cool down and add bird.Roast breast down.
Just put mine in also
I use an old dysfunctional family recipe. It includes:
One full bottle of The Famous Grouse scotch whisky
3/4 cup tap water
one bag or 1/2 cup ice (it’s okay to use a discount brand here)
One deer stick.
1. Pour 0ne cup of scotch over ice, add water to taste.
2. Drink 1/2 cup of scotch
3. Give other 1/2 to turkey, turkeys like it best w/o ice
4. Pour more scotch on ice, no need for water!
5. Cut deer stick in half, eat half
6. Give remaining half to turkey
7. Repeat steps 1 through 4 while talking politcs with turkey, when turkey talks back your both ready for the pan!!
Happy Thankgiving!
brining your bird is like foiling ribs. texas crutch. 
I’ve cooked alot of birds, and this is by far the best I’ve ever tried, wild or domestic:
Sub some brown sugar for 1/2 the honey to make it a bit cheaper on the ingredients. Inject the brine into the breast too before cooking if you wish, but be careful about brine times, esp. if it’s one of those solution-soaked domestic birds.
Joel
Agreed on brining solution soaked birds, the brine is for natural birds!
I wimped out this year, I gotta work anyways til 6pm, bought a butterball brine injected in it already IIRC, probably bring it in and cook it at work, I’ve brined them in the past, (organic free range turkey) I’ve used Alton Brown’s brine mix and then stuffed the breast with butter and sage under the skin. Honestly I’ll go less complicated next time with a simple brine, and hit it with some Tony’s Cajun spice, and deep fry to whole mess. Had to use my cutting board that has the little wells cut into it to hold the moisture from running all over the counter tops when cutting the bird, even though I seemed to have lost massive amounts of juice cutting it up, was hands down the best bird I’ve had.
I don’t think there is any reason to try brining a butterball or anything similar, they are already basically are brined, but don’t think for a second I’m really comparing them, one you do right yourself will be much, much better. IMHO
And I might just save the turkey for a turkey feast at home or depending on the weather I may set it up for the wife to toss in the oven.
I mean really is there a better holiday than Thanksgiving? You don’t really have to dress up much, and don’t have to worry about presents or anything, Eat and relax (unless you’re cooking, but I like cooking too)
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I mean really is there a better holiday than Thanksgiving? You don’t really have to dress up much, and don’t have to worry about presents or anything, Eat and relax (unless you’re cooking, but I like cooking too)
It is my favorite also 
Now that the girls are in there 20’s,we all chip in cooking…..that is were the wine is at
I’ll be enjoying the same old dried out overcooked bird at the in-laws that I have been for ages.
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