For the first time, we're hosting Thanksgiving at our house, and I'm cooking the turkey. I've had turkey losts of different ways (roasted, BBQ'd, and deep-fried). Again and again, it seems to me that brined and roasted just comes out best - flavor and moisture. My step-dad has been brining his turkeys for years, and it seems to be an especially popular choice this year. Tonight, I'll start the brining process in a bath of water, vegetable stock, salt, brown sugar, oranges, lemons, tarragon, and sage and let it sit overnight. Tomorrow it will get 4-ish hours in the oven with a butter rub-down at an hour to go. Gobble, gobble, y'all!!