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I used the Alton Brown "Good Eats" method this year with excellent results.
I brined the turkey in salt water with brown sugar, vegetable stock, ginger, peppercorns, allspice and cloves for about 8 hours.
After rinsing and drying the bird, I coated it with neutral oil, put some apple, onion, rosemary, and sage in the cavity, and baked it for 30 min. at 500 F. After that, I put a triangle of foil over the breast and continued baking at 350 until the interior reached 161 F.
It was very moist and yummy. I'm not sure how much is due to the brining and how much has to do with not letting the interior of the bird reach 180 F (which is when those pop-out thermometers go off).
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