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Anyone Brining a Turkey for Thanksgiving?

I've been brining since the first time I saw Alton Browns show, about 20 years now. You cant go wrong with it. Made a few alterations to it though with apple cider and a little OJ being the base for the brine instead of water (and I dont add any brown sugar then). Delicious, moist breast meat every time.
Haven't decided yet if I will use my brining recipe or the dry one that Chicago Husker posted above. Either way I will still put in on the rotisserie.

Turkey is done. I used Alton Brown's brine recipe. Smoked with Applewood [on the right of bird in picture].
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