Where do y'all brine your turkey?

Make sure your turkey isn't already brined ("enhanced with a solution") I put the turkey in a large plastic bag inside the brining pot then pour the brine into the bag, that way you can pull the air out of the bag and completely cover the turkey with much less brine. A solution of salt and sugar with spices is generally used.

I cut my turkey before cooking; removing the legs and thighs as a unit, removing the whole breast from the back by splitting down the ribs. Wings gone. The breast can be brined more easily this way. Dark meat doesn't need brining. There's more to this, like deboning the thigh, etc but it is the Julia Child method and detailed on Americas Test Kitchen website.

I don't brine my turkey. The chefs on Food Network said it's not necessary so I believe them

The amount of ingredients depends on the size of the turkey: Good quality apple cider, lots of salt, some brown sugar, mixture of fresh rosemary, sage, and thyme, bay leaves, sliced oranges, peppercorns, water to balance out to your desired taste. If the turkey is huge, I will put it in a large plastic bag, inside of a cooler filled with ice and let it brine overnight or even better, if I can fit it in my fridge, I will place everything in large bowl, cover and refrigerate overnight.

Dry brining works very well and is a lot less sloppy. Google dry brining on the internet.

I brine in a bucket after removing shelves from the fridge.

I dunno, I eyeball it. Brown sugar & salt (but not a lot, I don't like it salty), then pepper corns, bay leaves, coriander seeds, smashed garlic, whatever I feel like.

24 hours.