Turkeys, like bacon, are not mass produced in a factory. Each animal is unique and how it tastes will depend on its diet and comfort in the last few weeks of its life. It’s “just the luck of the draw” but I haven’t been able to convince my wife. She wonders why two packs of bacon from the same processor taste so different!)
I think mass produced turkey all tastes about the same. They must all use similar feed. But Butterball’s are the most bland, IMHO. That would be the last resort for me. If that’s the number one brand in the country, it’s no wonder so many people hate turkey, and only eat it once a year. I’ve never had a problem with dry turkey, because I cook them in a covered roaster, with a vented lid. But this year, I’ve been asked to cook the turkey with a super crunchy skin. Not too happy about roasting it in an open pan, but I’ll comply, just this once. America’s Test Kitchen has a recipe for a super crispy skin; maybe I’ll try their method.