Is Brining a Turkey Actually Worth It?

The great roast turkey debate is: To brine or not to brine? In my family, we take this one step further: To dry brine or to wet brine? That is, to season with salt Judy Rodgers–style or to soak in a saltwater solution. Both take place a day or more before roasting and both, theoretically, accomplish the same goals: reducing moisture loss (dry turkey, begone!) and yielding a flavorful, well-seasoned bird.

Is all this trouble actually worth it, though?