Picture-prefect and delicious turkey, my way: dry-brine it (1 tbsp of kosher salt for every 5 pounds of bird; easier and far superior to wet brining); rub salt over the entire bird, and if you're willing to take the trouble, get some of it under the breast skin
THEN: Put it uncovered in a pan in the fridge for up to three days (the longer the better). When ready for the oven, melt about 6 ounces of butter in some chicken stock, immerse 2-3 layers of cheesecloth and drape it over the bird. covering it entirely. Add about one pint of stock, or white wine, or a combination of both to the roasting pan.
Pre-heat oven to 400 deg. F for 15-20 minutes, then reset the temperature to 325 F..for about 4 hours for a 20 pounder; check for doneness with a meat thermometer (your'e looking for 165 F for the dark meat, about 170 F for the white meat.)
Et voila'!