I'm a fan of traditional roasted turkey--I've gotten a lot of praise for my bird, so I feel pretty comfortable in saying I make a pretty damn good one.
First, I brine. I just started doing this in recent years, and it definitely makes a HUGE difference. I prefer the weak-brine/long-soak method. I use a variation of
Alton Brown's Good Eats recipe. I use more spices to infuse the meat with more flavor.
After brining, I give the bird a good rinse. She gets rubbed down with herb butter and stuffed with aromatics (an apple, an onion, some celery, some rosemary). I also lift the skin and put herbs under it--usually just rosemary. And then she gets put in the oven--first half hour or so at 500 degrees, then 350 for the remaining roasting time. If necessary, she gets an aluminum foil "bra" to prevent over-browning.
Good luck with your bird--I can't wait to cook mine next Tuesday for my "Friends' Thanksgiving"