I love Alton's brine recipe and technique, but the only part I use is the brining section. And, pac, I use commercially-made vegetable stock. As far as I am concerned, I save the good homemade stuff for consumption.
When I cook my turkey I make a basting mixture of lots of melted unsalted butter and white wine. In that basting liquid I submerge and soak enough white cheesecloth to cover the turkey.
I drape the turkey with the soaked cheesecloth and baste with the wine-butter liquid as the bird cooks. I've discovered that this keeps the basting liquid on the bird longer.
Once it's done and I gently peel off the cheese cloth, I put said cheesecloth into my giblet broth that I use to make gravy. What this does is to extract lots and lots of good flavor from cooking the turkey. I agitate the cheesecloth with tongs until it looks like there's little left to remove and then gently squeeze it out.
Just my way of doing our turkey.
Roll_Bones, you reminded me of a great memory. When I lived in the Washington, DC area, there was a turkey farm, Maple Lawn Farms
, that had the most wonderful fresh turkeys and I'm happy to see they're still around.
I'd just call them a few weeks before the day I needed my turkey, request the dressed size I wanted, and arrange to pick it up 24 hours ahead of my meal.
They were the best turkeys. The last one we got from them was a beast of 32 pounds. It was sooooooo good! I miss doing that.