To Brine or Not To Brine

My wife and I got into a "discussion" the other day about brining the turkey for Thanksgiving.

I like to brine (marinade) the turkey because it is so juicy and adds great flavor.  I'm not talking about a self-basting bird because that doesn't need brining...it will already be juicy and WAY too salty if brined.

My wife says Nooooooo, no birne because it adds salt.  She loved the turkey we had last year, brined, but that's beside the point.  She doesn't want the salt added this year.

Yes, brining is a salt marinade, but what it does is cause the meat tissues to absorb water and flavorings by breaking down the proteins.  This is why brining is a popular method of preparing a Thanksgiving turkey because any moisture loss while roasting  still produces a juicy and flavorful turkey.

Most brining recipes call for a gallon of water or stock and a cup of salt and sugar each.  From there, you can add apple juice, vinegar, whiskey, whatever, and other seasonings.  Yum!

This hasn't been settled yet, and needs to be soon, so I'm asking what do you do with your turkey?  Do you brine, or not.  And, if you do, what recipe do you use?  Maybe I can try it this year, that is if I can get the U.N. to settle the bird dispute.