thank you. My cooking method is similar but we use the 500 degrees at 10 min per pound THROUGHOUT (or until the meat thermometer in the oven reports a 165 in the thickst part of the breast.
Im going to have to brine a breast and try it small first before I go full scale turkey.
I just now saw an Alton Brown thing on brining a turkey my wife DVR'd on Mon afternoon . He suggested a brine of a cuppa salt- a cuppa brown sugar two gal of veggie broth (the institutional box variety and 1/2 gal water.
He used a Lowes bucket (New nd cleaned out) and
let the turkey in ovrnight. He did his turkey like you and he snips off the wingtips and uses them for stock for freezing as a soup base along with the denuded carcass.
SO, yours nd his method seem similar xcept for his veggie broth and an overnight ride for the turkey in the brine.
I once had taken part in a colonial dinner at the Inn at Little Washington (its a pretty good resturant/Inn outh West o DC). The turkey they served was supposedlybrined an it had a slight back taste tht was reminiscent of cloves. It was a crspy skin delight and Ive been trying to duplicate that taste for several years since we were there at that dinner.