Some people think brining (submerging the turkey in a salt solution prior to roasting) is the answer to dried-out Thanksgiving turkeys. Others, including the famous kitchen scientist Harold McGee, think it's a superfluous step that may add moisture but does little for flavor. What's your take? Is it worth it to find a paint bucket/ice chest/garbage bag to hold your turkey (and refrigerator space to store it), or does old-fashioned dry-heat roasting have it covered? Vote!
And if you decide to brine, here's a spice-enhanced turkey brine you might want to try.