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Concur, for the last three years we have been brining the turkey, we will never go back, no matter how you cook it it comes out way more juicy and tender, from the brining FAQ:

*** What's in the Brine ? ***

The brine is mostly water, some salt at a minimum and some sugar
and spices and herbs and onions and garlic at a maximum.

What does the brining process do for my chicken or turkey ?

The brining process forces water into the muscle tissues of the
meat by a process known as diffusion and osmosis. This additional
moisture causes the muscle tissues to swell and hold more water.
The resulting water in the muscle tissues will make the meat more
moist and tender. Any spices, herbs or other flavorings you add
to the brine solution will get taken deep into the meat with the
water. See section 10.5.4 of the BBQ-List FAQ version 2.0 for more
information on brining (brining a chicken is similar to brining a
turkey).

*** What do I use for a brine ? ***

As a general starting point, take one gallon of water and add 3/4
(preferable - but you can use up to a cup) of salt (kosher is best !),
1/2 cup of sugar and then the rest is up to you. Sliced onions are
nice, a few cloves of crushed garlic add a nice flavor and then
there's the spices and herbs.

Email me if you want this faq.....

One thing on the brining, few of us have room in the fridge for a container large enough to brine a turkey, here is how I do it:
freeze four gallon size ziploc freezer bags of water a few days before.
Thoroughly clean inside of a standard ice chest that will hold your turkey, place turkey in ice chest and mix brine one gallon at a time and fill ice chest until turkey is covered. then place two of the frozen bags of ice on top of water, in the morning change bags if melted. I monitored the temp the first few times and it always stayed around 35-38 degrees. I always brine at least overnight, remember to rinse thoroughly before cooking and dry very well if deep frying.

Here is Alice Waters' brine recipe:
The recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half.

2-1/2 gallons cold water
2 cups kosher salt
1 cup brown(white is OK) sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 tablespoons dried
1 whole head of garlic, peeled
5 whole allspice berries, crushed

Place the water in a large pot that can easily hold the liquid and the meat you intend to brine.

Add all the ingredients and stir for a minute or so until the sugar and salt dissolve.

Refrigerate poultry in the brine for 24 hours. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.
When ready to roast, remove turkey from brine and rinse thouroughly. No need to salt the cavity of the turkey because it has already been salted with the brine.
Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper.
Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees.
This makes the juciest, yummiest turkey imaginable.