Originally Posted by The Boston Patriot
I'm just about to start the Alton Brown brining cycle. It really does a great job with prepping the turkey for cooking tomorrow.
Both at home and in professional kitchens, I've brined just about any meat you can imagine. My problem with brining turkey is that you really can't use the pan juices for gravy, as they are rendered (no pun) too salty and would ruin it.
Guess you could overcome this obstacle by preparing a pot of turkey stock with the neck, gizzards, etc.