We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
We're cooking two smaller ones this Thanksgiving, one on the barbie cooked/smoked on wood, and one in the oven. To make them tasty, we recommend injecting the heck out of them.
I tend to use a warmed-up mix of honey, beer or white wine, a splash of hot sauce, and butter. Almost anything makes turkey taste better. When it comes down to it, though, good stuffing is what it's about. The turkeys are just an excuse for the other things.
Two words - spatchcocked turkey. Rub it with your preferred seasonings, put it on a rack over a pan with a few chunked-up carrots and onions and celery stalks and a little water to get the broth party started. Cooks faster and more evenly that way.
We cook several turkeys throughout the year and never have a problem with drying out. A wet brine makes a difference, but if it's packaged in a solution already then it doesn't need to soak over night. There is a method that involves rotating periodically and temp adjustments that will reduce the cook time quite a bit.
The best method is to also cook a ham and hope that everyone gets full on that, leaving more bird for the true turkey lovers.