Brined turkeys are soaked in salt water and spices before cooking... I tried it once, and maybe my measurements were off, but I found it *too* salty. I always air dry my bird in the fridge the night before cooking, and rub with butter and garlic pepper... I've tucked lemon slices under the skin before, too, and that is also really good. I think I may tuck in some roasted garlic this year... mmm!! I'm getting excited. I love that we're able to cook up a proper Thanksgiving dinner here.
ETA: This is my MO for cooking turkey, except I skip the brining part, and no more stuffing inside, because of my gluten allergy. It always comes out perfect.