Which cooking method works best for turkeys, duck, and goose

Brining is a pretreatment in which the turkey is placed in a salt water solution known as brine. This produces a moist and well-seasoned bird. Normally, meat loses about 30 percent of its weight during cooking, but if you brine the meat first, you can reduce the moisture loss by as little as 15 percent. After that, nothing beats roasting. Now that’s a juicy bird. [ Source: http://www.chacha.com/question/which-cooking-method-works-best-for-turkeys%2C-duck%2C-and-goose ]