turkey brine (LINK HERE) recipe last night with a few small deviations and I ended up with the best tasting, moistest bird I have ever cooked.
After brining, I rubbed soft butter with minced garlic, poultry seasonings, sage, rosemary and thyme under the skin before roasting. I added a few orange slices under the skin and inside the cavity per Michelle and my baby sister's advice and I filled the cavity with slivered onions, garlic cloves, oranges, and the neck, for flavor. I roasted it in my oven on the lowest shelf at 375 degrees. I poured drippings over it every thirty minutes. Roasted as usual. Enjoy!