Brining is certainly an important part of the process. Step 2 for us is to salt and pepper the cavity and then stuff with celery, carrots, onions, and apples and a sprig of thyme. Then we salt and pepper the skin, coat with vegetable oil and a light dusting of flour. Then we put the bird in a roasting bag and place it in the roaster breast-side down. Mother-in-law would do this and the breast was always especially moist. Also had plenty of stock for making the good giblet gravy for the dressing. To make that, we always start with equal parts butter and flour to make a roux. Cook it until it starts to darken (cooks the raw flour taste out), then add stock, bits of turkey, the liver and gizzard chopped up, and boiled egg. Let it simmer until it thickens. Salt & Pepper to taste.