A first this year for me as I brined my turkey prior to cooking it. I made a brine mixture of salt, sugar, thyme, sage, lemons, bay leaves and peppercorns and there would have been rosemary in there if
a) I could have bought some and b) I hadn't over pruned the rosemary in the garden
to a mere twig! However I was happy with my little fragrant concoction minus the rosemary.
Brining is quite easy really, the hardest bit is finding a vessel large enough to hold the brine and a large bird. You submerge your bird then your it somewhere cool in the brine (I added a lot of ice to it too) for at least 24 hrs, you can try for longer but I was a first timer and did not want to risk an overbrined bird. My turkey was free range and bought from my local fishmongers who also supplies the best poultry.
I don't stuff mine as such but I do cover with bacon and fill the cavity with apple and onions and make a foil covering for it.