Okay, I haven't cooked a turkey in several years, & I am noting the brine/ kosher/ deep fry trends.
However, for many years I used the method of my college roomate's mom: Stuff the bird as you like, season & oil the exterior as you like, place in a dye-free brown paper bag, breast side up, fold the edge under the turkey, put it all inside a roasting pan, and roast as long as needed for weight of bird. I always got the best quality bird available & had good results. No basting, & juices are still available for gravy... just take care in taking off the bag.
Anybody ever heard of this? Just curious, I'll probably brine as I am cooking this year.