Have always had a brine Turkey since my childhood. Maybe because early years they were wild, then raised on the farm. Never name your poultry on a farm, eventually it’s Sunday supper.
In the 50’s brine was simple brine of sugar or honey and salt. Now it’s fresh juices, herbs, and always sugar and salt. It’s moist, and very flavorful. Since we are in 4 different states, one picks the brine, and everyone uses that brine. Picture’s abound.
Trader Joe’s for years had fresh brine Turkey, usually organic. Stopping Sunday to see what is available.
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Do not worry about things you can not change 
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