Alright, Gary, you seem to listen to some of the things I say, so I will tell you this, and if you follow the instructions, you will LOVE the resulting turkey:

http://www.foodnetwork.com/recipes/emeril-lagasse/brined-and-roasted-turkey-recipe.html

In particular, the BRINE is very simple.
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

(I'll leave this link, in case it is more durable than my searched link: "Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/brined-and-roasted-turkey-recipe.html)

Brine the bird overnight, or at least for a few hours the morning before. Don't use stuffing. Start it in the oven BREAST SIDE DOWN and turn it later as the instructions say.

And most important, when it is out of the oven LET IT REST. Sometimes as long as an hour. It is so much better because the juices stay with the meat, they won't run out like they do if you slice it too soon.

I have a printout of this recipe in my kitchen, and though I also have other recipes, this one says, in my handwriting "USE THIS ONE!"

Capiche?