I got a traditional (not broad-breasted) Bronze, raised on pasture and supplemental grain. I'm making the brine for it today, and tomorrow it will be rinsed out, soaked in cold clean water for a few minutes, patted dry, seasoned outside with a rub and inside with some whole fresh herbs, then cooked on my rotisserie.
There are lots of recipes out there for brines, but keep in mind that if you use one, you'll want to modify how you make your gravy if you add the turkey juices to it because of the added salt the turkey will have. Rinsing and soaking the brined turkey in cold clean water will remove excess salt from the skin and outer part of the turkey, which will help. But also leave out any salt for gravy-making until it's finished, and then add to taste. This also means getting some chicken stock with as little sodium as possible, and not salting the water in which you boil the giblets -- if you use either or both to make the gravy base before adding the drippings from the turkey.
The brine I'm using will be based off this recipe, but I'll also be tossing in any fresh herbs I have left over after putting together the other dishes (collaborative Thanksgiving dinner this year for me and a few friends). What's most important is that the water : salt : sugar ratio falls within a certain range. If you google "turkey brine" you will find much more information. Don't just find a recipe -- learn what goes on and how the brine ingredients work.
Turkey Brine
2 gallons cold water
3 cups apple cider
2 cups brown sugar
3/4 cup kosher salt
3 tablespoons tricolor peppercorns
5 whole bay leaves
4 cloves garlic, minced
Peel of 3 large oranges, cut into large strips
4 fresh rosemary sprigs, leaves stripped off
Combine water, cider, brown sugar, salt, pepeprcorns, bay leaves, garlic, orange strips
and rosemary leaves in large pot. Stir until salt and sugar dissolve. Bring to boil, and then
turn off the heat and cover. Allow to cool completely, and then place into the fridge to chill.
Place uncooked, fresh turkey in chilled brine solution, and then refrigerate for 16 to 24
hours. When ready to cook turkey, remove it from the brine. Submerge in pot or sink of
fresh, cold water. Allow to sit in the water for 15 to 20 minutes to remove excess salt from
outside. Discard brine. Remove turkey from water, and rinse again, pat dry, and cook.
Hens go broody when you don’t want them to… and won’t go broody when you do. 
