SkyWarrior - we would love to have more details - did you hand pluck it? dip it in really hot water first etc. etc.? And could you please expand on when you brine and how? I'm sorry to be a pest but we have 2 turkeys this year and we are wondering whether to do it ourself or take them to the Amish. How old was your turkey to reach 35lbs? Ours are both only 4 months so am sure have a few more months to go before they get to be big enough to be worthwhile. I'm not really up on the technique of brining but when my chickens come out of the freezer I thaw them by submerging them in a huge pot of cold salt water until they are thawed (usually overnight) - they get so white and beautiful and are always tender but I always give them a rest in the fridge for 24 hours after butchering anyway. Is what I am doing at thawing considered brining?