I used to brine my turkies and I used to stuff them, but not anymore - don't know why I don't brine, but I just got tired of the texture of the dressing/stuffing from the bird. Much prefer a little better consistency to it.
My everyday brine is, for every quart of water: 1/4 cup kosher salt + 2 T. brown sugar + 2 T. granulated sugar.
A lot of brining methods recommend heating the mixture to dissolve the salt/sugars, but I've never had a problem adding them to tap water and whisking - everything dissolves and you've saved yourself a lot of time heating and cooling before using.
These are the things I am wondering:
1. Does brining it give it a 'hammy' flavor?
No, I've never noticed a 'hammy' flavor - that would be a result of a rub and/or seasonings, not brining.
2. Is it salty?
it can be if not rinsed very well.
3. Can you make good gravy out of the drippings?
After a good rinsing, yes you can make gravy, but I would suggest tasting your gravy as you cook it (well, everyone should be doing this anyway for flavor correctness!) and salt accordingly.
4. Can you put stuffing in it, or does the stuffing turn out salty?
Again, after a good rinse, you will be fine - if in doubt, under season your stuffing a little.
Here are a few of the discussions we've had re brining -
http://www.forums.cuisineathome.com/ubbt...=true#Post88733http://www.forums.cuisineathome.com/ubbt...=true#Post42910http://www.forums.cuisineathome.com/ubbt...=true#Post33532Good luck!