Yes, brine that turkey! A brine is simply a salt/water bath for your meat. It makes the meat tender & juicy. I recommend 1 gallon water to 1 cup salt & brine for 24 hrs. (which means soak the turkey). Rinse & bake as you normally would. Yes, of course you can get all fancy with the spices & add thyme, rosemary, sage what ever you like as well.. But I prefer to keep it simple and add those when I roast the turkey. I roast my turkey at 300 & rub it good with butter & some herbs. A note about the turkey, brined turkeys cook faster (15 min per pound)