Misty, brining is the way to go, I tell you! You can brine for 1-2 days. I've always done it for 2-ish days. I still haven't started the brine... I'm slacking. As long as I get it in the fridge by the end of the night I'll be good. So, I'll tell you what I do. You find a really big pot/container/ brining bag what ever you've got that will hold and cover a whole turkey and will fit in your fridge! I have three giant stock pots. I am going to use the biggest for the turkey and another for the load of mashed potatoes. You put your turkey WITH THE WRAPPER STILL ON, in your stock pot. Fill it up with water until the turkey is covered, you will have to push it down, because it will float, but once it's covered you take your turkey out and mark how much water is in the stock pot or whatever you use. Then you dump out the water... Well, I do. Then you get a large sauce pan. I put in 1 cup of water, 1 cup of salt, brown sugar, and honey. Bring that to a boil or simmer and stir until everything is dissolved. You gotta watch it though, because it will boil over and create a HUGE mess!! I learned this last year... You then set that aside and fill up your stock pot to just below your marked line with COLD WATER. Add the salt,sugar, honey mixture and stir, stir, stir! Put the brine back into your fridge and let it chill. You can speed this process up by adding ice. While waiting for the brine to chill, I unwrap the turkey and clean it out and wash it really well inside and out. I save the inside crap for stock for gravy. Anyway, you plunk your turkey in the brine and be sure to fill the cavity so the whole thing gets brined. Put that beast in the fridge and let it sit for 1-2 days. Then when it's time to cook, you take the turkey out of the brine, rinse it really well and do what you normally do when cooking a turkey. Easy as that. I cook our turkey in a bag. I put a couple carrots, yellow onion and celery in the bottom of the bag with flour. I rub the turkey with butter, sage, rosemary, and thyme. Secret to an evenly browned Turkey... PAPRIKA! You shake that all over the turkey and it will brown perfectly even. Like the kind you see in recipe books and TV commercials. I pop that sucker in the bag on top of all the vegetables and BOOM! simple as that. I like baking it in a bag because, A: it cooks faster. B: You can't really over cook it or dry it out, especially if you brine it. C: it adds to the moister.
I think I told you more than you asked for.
I like to cook. You come to my house!! I'll cook you a feast!!!
...I'm also making Cranberry sauce from scratch, I'm not a big fan of it unless it's on the "next day left over sandwich" Even so, I'm not a huge fan of it, mostly it's for show and for other people.
I'm only an apple pie lover really.. Oh and Strawberry Rhubarb. Mmmm.. Dan's mom ordered a cheese cake from New York. She went to New York and had some cheese cake from a place called Juniors and I guess it was love. Because she always orders cheese cake from there. It's super rich!! Almost too rich. Has anyone had Junior's cheese cake?
Trust me, I would take a box of stove top any day over the stuffing my MIL makes. 
no sign of af either....still having mild cramping that goes down my legs/groin. a slight headache not bad. pretty tired. now my nipples are more sore than any part of my breast. cervix still high. so guess it is just wait and see at this point...i am still torn between if i am or not. oh and still supper bloated....i already look pregnant lol..
