Brine it. Use this recipe. Do not deviate*. That is all.
*Unless you really know what you are doing, in which case my advice is superfluous.
Later – implicit assumption is that you will not be cooking a factory bird (Butterball, et al.) – my understanding is that they are already well manipulated/water injected/etc. by the time they get to you.
Excellent good. I can’t believe I didn’t think to turn to Alton Brown for my turkey brining needs. I usually make duck, but since I’m not in the US this year, I’m going to be traditional and try turkey. Thanks for the link!