I've done this for years too and you're right, the turkey comes out so much less dry. But if you really want to taste a moist, tender turkey try brining in for 8 hours in a kosher salt bath. I finally tried that for the first time last year and WOW, everyone was blown away by that bird. It's a little messy to prepare the bath and you have to find room in your fridge for it, but it really is worth all the effort, trust me.
There's a PBS cooking show called "America's Test Kitchen", and they did just that last year. Would love to try it.
BTW - That cooking show is probably the best on non-cable TV.