Just my opinion here but I don't think a brine is necessary for any of the turkeys coming from the huge processing farms. If you read the packaging they usually inject a salt/brine solution in the bird before packaging them. I think this negates any need for additional brine process before cooking. Now, if you were to be lucky enough to kill your own wild turkey and process it on your own then you'd want to brine it (if you didn't like the wild game taste) and to help it stay juicy. I see tons of posts here come fall time about dry and wet brine and to each their own. I've had store bought and wild turkey and I think the main purpose of the brine is to remove the game taste. I haven't dried out a bird yet and I don't brine. Your call and your time and effort. Good luck!