This brine helped produce the moistest turkey I've ever eaten. I did rinse my turkey before roasting. I stuffed the cavity with celery tops and fresh herbs, then rubbed the skin with a bit of canola oil and sprinkled on freshly ground black pepper. Temperature-wise, my turkey tested done long before I expected it to. I chose to roast it minutes longer and it was still moist, juicy, and perfectly roasted. I did find a few bites of meat to be a bit on the salty side, but no one else seemed to notice. I might cut back on the salt the next time as I feel there was more than enough. This is not a pretty brine - it's a murky brownish color. The finished bird is much more appealing.
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This brine helped produce the moistest turkey I've ever eaten. I did rinse my turkey before...