Its a great idea to brine your fresh turkey as there is a greater concentration of salt and sugar outside the bird or in the brine and this will flow towards the inside of the bird. As the turkey absorbs the brine solution over a period of hours again entering the cells of the meat, this adds flavor to the bird. I like to experiment, add herbs, garlic, sugar and other flavorings giving your bird full flavor from the inside out.
This glaze is really great with any pork, ham or poultry dish! And adding the pecans just before serving keeps the nutty crunchy texture that compliments the tenderness of the meat.