Hi all.  Just taking a break from all the prep work.  The potatoes are peeled, diced and soaking in water, the stuffing is in the crock pot liner thingy and is in the fridge, will pop it into the base tomorrow morning.  The turkey is done and cooling and then I will slice it and will store it in and heat it up in the juices so it tastes like it just came out of the oven tomorrow.  Still have to bake the pies and make the green rice casserole, but I am not going to do the ham or the rest of the side dishes until tomorrow.  We always have Grandma&#39;s Noodles and they are not good warmed up and of course, the green bean casserole needs to be freahly made so the fried onion topping stays crunchy.  Tomorrow, I will make it, the ham, the noodles, corn, mashed potatoes, gravy, and rolls.  I will also throw together the relish tray and slice up the cranberry sauce tomorrow, so today&#39;s work is half over.  I will get the kitchen cleaned up in just about enough time to start tonight&#39;s dinner&#33;&#33;&#33;<br /><br />Jackie, 2 years ago, I went and bought a new 5 gallon bucket and made a brine.  It was not the same recipe that you posted.  I put the turkey in the bucket and completely covered it with the brine.  My family said they could not tell a difference so I haven&#39;t done it since, but it might be good with all the stuff you suggested.  I do rub my bird down with butter (also under the skin) and use garlic salt, parsley, pepper and sage.  Then I put onions, carrots and celery in the cavity.  I throw the veggies out, just use them to flavor the turkey while it is baking.