I do 'brine' the turkey. It does help to keep the moisture in the bird. Though, I don't do it except for 2-3 hrs.. The way I do the brining process is as follows: (you need a deep vessel for the brining, so I clean and disinfect my sink and rinse it thoroughly)~ then, first make sure the bird is clean inside and out with no 'pin feathers' or striny parts and then rinse inside and outside; liberally pour salt into the cavities and onto the outside and rub it in; then turn the cold water on and try to cover the bird with the water and let sit in the water for whatever length of time you wish. If you can't cover the bird with the water then turn it over every 1/2 hr. After the brining time has finished, I rinse the bird very thoroughly inside and out many times, each time in fresh water. Pat dry and proceed with your normal way of cooking the bird.