I don't know HOW I forgot this but, I never make a turkey without first brining it.
Here is a basic brine recipe you can try, but I really prefer just plain old salt. About 1 cup for a 20 lb turkey and overnight soaking should do it.
This recipe will give you the full out method for doing it yourself.
Have a Happy Turkey Day!
Roast Brined Turkey
Serves: 10 to 12
2/3 cup salt
1/2 cup plus 2 tablespoons brown sugar
1/2 cup black pepper, cracked
Pinch dried thyme
13 allspice, cracked
3 bay leaves
13 juniper berries, crushed
12-14 pound turkey
Combine salt, herbs and water in a pan and bring to a boil, then simmer for 10 minutes. Allow the mixture to cool then over turkey in pot just large enough to hold both. If turkey is completely covered, don't worry about using all of brine. Cover with foil and refrigerate 6 hours or overnight, turning 2 or 3 times to make sure turkey is totally submerged.
Remove turkey from brine and pat dry with paper towels.
Place turkey on its side on rack in shallow roasting pan. Roast at 450 degrees 15 minutes. Turn turkey to other side and roast another 15 minutes. Turn breast-side up and roast another 15 minutes.
Reduce heat to 325 degrees and roast until meat thermometer inserted in center of thickest part of thigh registers 160 to 165 degrees, about 2 hours. Remove from oven and set aside 20 minutes before carving.