Brining the turkey seems to be poping up quite a bit this year. So I am doing it.. I have it in a cooler with water much like msprissy's turkey (only less than half the size LOL) I put some salt about a cup maybe a cup and a half some brown sugar and then today I added some white sugar. It was mostly frozen when I put it in and the cooler is outside so I didnt add any ice. Today the water is still very cold and the turkey is thawed.. Tonight is supposed to get really cold.. Now MP says to brine till wed.. then soak in fresh for 12 more hours then room temp to put the bird in. I do not have any cheese cloth. But I might go and look to get some.. Now with the sweet/salty brine.. what kind of flavor does this add? My husband said "what are you doing" I said "brining the turkey" "got it off of my chicken site" he replys "have you ever done this before?" I say "no" this would be the look on his face so with a little help from all you all... my turkey will turn out great! Oh yea I did get some injector stuff for the turkey should I not do both or would that be ok??