Well I used this recipe as a starting point, and it was FABULOUS! I had never heard of brining, but highly recommend it- there are lots of recipes on this site to help you (thanks for the tip, Dove). I didn't have sage, but I made "spice butter" instead with just everything I thought would be yummy: orange pepper, poultry seasoning, garlic powder, thyme... you name it. One tip, do try to push that mixture all the way down into the legs (my turkey's breast was so juicy and wonderful, my legs were a little ho-hum). I also used a roasting bag (found on the foil aisle in the grocery store) and I covered the breast ONLY with foil. I cooked until the breast was 170 degrees and the thigh read 180 degrees. (Those temps are Butterball's recommendations.) Boy, but butter between the skin- what a concept!!! Thanks for letting me play with this one, we loved it!