Americans can argue about brining for approximately forever. I'm not sure we should join them. Someone, somewhere along the way, decided that all meat must be moist, and thus the tyranny was born.
Brining works, I've tried it, you get moist meat. The problem is that it's pretty much just water and you've created a turkey sponge. Turkey is a dry meat, that's why you have sauce. It's not supposed to ooze water like an incontinent elderly relative.
I dry salt it overnight, rinse it, and then throw it in the slow cooker with a bit of white wine and some sage first thing and leave it to cook on low all day (as we don't eat till the evening). Job done. You can finish in the oven if you want skin, I'm not so bothered. It doesn't take carving either, it pretty much falls off the bone which is a boon to the lazy like me. Not to mention by that hour I'll be on my umpteenth martini and my wife will have hidden all the knives.
