If I can find a smaller turkey say ten pounds or less I will give it a try.
Those smaller turkeys are hard to find in this town. They are all big enough to feed an army most of the time.

Just a suggestion - but you can use a turkey breast to try it too!

I wanted replies to buttermilk brining for turkey. The newest Williams-Sonoma catalogue recommends using their herb brine with buttermilk. I'll try it this year. Their brine is excellent and doesn't leave the turkey or gravy too salty.

The only bad thing about using packaged ingredients - MSG (or one of the 24 other names it goes by) as an ingredient.

I prefer to make my own.

I prefer to make up my own brines and marinades to.
I made a little chinese turkey one year for us that Jon loved. I want a more traditional turkey but Jon still talks about how much he liked it. He loves dark meat turkey but I like the white better.