To Brine or not to Brine...that's a good question but have you ever roasted your Turkey by placing it breast side down? Whatever recipe you choose will work with my favorite roasting method which has always produced deliciously moist and flavorful meat and twice the amount of a crispy outside to go around. It can be tricky to flip a large-hot turkey upright for carving but it's worth the effort. I really don't mind the marks from the inverted rack...often times we carve and plate it in the kitchen before it goes on the table. In the words of Julia Child "Who's to Know"? LOL