Brining a turkey to make it more moist is such an odd concept to me. Brining is ususally used to draw moisture out of the food and act as a perservative. It just seems counterintuitive to use it to moisten food.

My mother tried brining a turkey for the first time this year, and said it came out amazing. Apparently the brine sucks the blood out of the bird, which is what makes it more moist. It still makes my brain hurt trying to figure it out, though.