Every year lots of articles come out about "how to brine a turkey" just in time for Thanksgiving. There are people who swear by brining, to be sure. Give that big bird a nice long soak in salt water - the theory (and practice) goes - and osmosis will cause the turkey to draw up water and when you roast it it will stay juicy.
I used to agree. Whole-heartedly. I have brined many a bird in my day.
Then I discovered pre-salting. It's like brining, but without the water. Instead of soaking the turkey in water to make it fake-juicy, you salt it generously for 24 to 72 hours before you roast it, which seasons it and helps it hold into its own natural juices. Read more about it in To Brine or Not To Brine and then learn How to Pre-Salt a Turkey.