[dextire]

The main reason I use a brine is because I cook such a large bird (up to 20lbs) that it would be dry if I didn't.
I also add a bunch of whole black pepper, ginger, and allspice to the brine and after about 24 hours it really soaks through the whole bird and adds a lot of flavor.

For gravy I cook the giblets in a skillet, then chop them super fine and add chicken broth and flour.