I have always brined my birds and always will. I use a low salt brine and let them go for about 3-4 days.

I use:

1 gallon vegetable stock
1 1/2 cups light brown sugar
3/4 cup kosher salt
1/4 cup soy sauce
1/4 cup honey
1 tbsp allspice berries
1 tbsp black peppercorns
1 tbsp candied ginger
4 8" twigs fresh rosemary
10-12 fresh sage leaves

I bring it all to a boil, then cool overnight. Add that and a bag of ice to a turkey to submerge. I add ice ass needed over the next several days. Then I remove from the brine and let rest about an hour before cooking.

The drippings are no salty and the bird has a great depth of flavor and is very juicy. I also put fresh rosemary twigs and sage leaves under the skin and into the bird cavity along with apple slices, onion quarters, celery and onion.