From Fine Cooking Magazine

To brine the turkey you need space for a 5-gallon pot in your refrigerator. If you have neither the room nor the pot, you can cook the brine in a smaller pan and proceed with one of our alternate brining methods.

Herb-Butter Roasted Turkey with Pinot Noir Gravy

From Better Homes and Gardens

Brining, the ancient technique for preserving foods, adds moisture and flavor to poultry. Try it this Christmas season for the juiciest bird you've tasted.

Maple-Brined Turkey

From Fine Cooking Magazine

Dry-brining the turkey--that is, sprinkling it with salt and refrigerating it uncovered overnight--gives all the flavor of wet-brining, minus the big, awkward bucket of salt water.

Dry-Brined Roasted Turkey