To Brine or not to brine? . . . that is my question.

I have been brining for the last three years but read two recipes in the LA times and Food and Wine that dont call for brining. One calls for "salting the bird" for three days but I will only have a day - MAYBE two to work with the bird. The other recipe calls for a simple seasoning, herbs, salt and pepper and tucking bacon underneath the skin - this obviously sounds good, but, frankly I just dont know. I am using a Diestel free range turkey - any suggestions to help suade my indecisive mind will be much appreciated.