Best turkey I have ever had:
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
I talked to a butcher and he said if ypu want a fresh turkey (surprisingly) get a frozen on because they are frozen immediately after slaughter. The bigger the bird the better the meat to bone ratio. 2 gallon brine mixtute salty to the taste like sea water; we use bullion cubes for part of the salt content for 2 days in pot in the fridge.
My vote is for Alton Brown’s recipe, too! The year I first tried this, all the talk at the table was how delicious the turkey tasted. I also would advise you to pick up a fresh turkey that has not been injected with stock or any other of the “natural flavors” used by the industry to disguise the blandness in the factory farmed birds.