It depends on what you're brining. For instance, if making corned beef from a brisket, The bine is flavored with various herbs, and spices, all cooked into the brine solution. Everything in nature seeks to distribute itself equally. The salty brine is pulled into the meat tissue, and brings along both moisture, and the other flavors in the brine. A dry brine, or rub, does the same thing, but without pulling in added water.
Commercially purchased turkeys from the grocers are usually injected with a brine to increase weight, add flavor, and make a juicier bird. They really don't benefit from soaking in a brine. A fresh turkey will benefit from brining.
The disadvantage of brining is that it takes a few days for the brine to work. The brined food must be kept between 40 and 35 degrees to prevent spoilage for the entire process. Watertight coolers filled with ice are often used for this. Place the brine with the food into the cooler to completely cover. Add packets of ice. Check every 4 to 5 hours to make sure everything is cold. Add ice as needed.
Me, I make a brine/broth from the turkey neck, giblets, and livers, with added sage, onion, and garlic. After it's cooled, I use an injector to inject the meat all over inside the bird. Let it rest for 15 minutes, stuff the he cavity with aromatics, butter the skin, sometimes push compound butter under the skin, truss, and roast. I cook at 350' F. to an internal temp. of 150' F., with a tent of foil, shiny side out, over the breast meat. No need to baste a bird. The basing fluid simply rolls off of the skin, and back to the pan bottom. Basting also cools your oven, making for a longer cooking time.
When 150 is reached, remove the foil, and crank oven temp up to 430' F., and roast to an internal temp of 157'. Remove and let rest for 30 minutes. Your final temp needs to be 165' F. The temperature is read with the tip of your meat thermometer pierced through the thickest part of the breast meat to right next to the thigh/body joint, but not touching the bone.
For presentation, remove the legs, and wings and place on the sides of your serving platter. Remove both breast halves. Slice the beast sideways, against the grain for tender, succulent slices with skin on each slice. Place the breast halves between the legs, and wings. Remove the meat from the back. This is the best meat on the bird. I separate the drumsticks, and thighs, cutting the meat from the thighs so that the dark meat is available to any who want it.
This method also works over a divided bed of charcoal, with a drip pan half filled with water under the bird. I place chunks of smoking wood on the charcoal. The smoked turkeys are amazing just using my Webber Kettle. The liquid form the drip pan is used for gravy, or soups.
When carving, use a cutting board with a moat that surrounds the cutting surface. Use the accumulated juices to make your gravy. The turkey carcass makes an incredible soup.
A little more than you asked for; but perfect oven roasted, or smoked turkeys will be the reward. Oh, and stuffing/dressing is cooked in a casserole dish, never in the bird. Add broth and seasonings before adding raw egg so that you can taste, and adjust as required. For a change of pace, brown, and wild rice stuffing, with diced onion, sage, thyme, pepper, celery, giblets, and water chestnuts is delicious. The rice is cooked in turkey broth.
Seeeeya; Chief Longwind of the North
Hope this helps.