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We usually buy a fresh, free-range turkey. The frozen ones are okay, too, but make sure you put in the fridge to thaw a few days before Thanksgiving.
I used to brine the turkey, but I've switched to presalting. It's easier, the results are about the same (or better...very moist breast meat, crispy skin, and less of that 'hammy' quality). Rub a significant amount of sea salt all over the bird, but especially on the breast. Leave the turkey in the refrigerator, uncovered (that's important), overnight to dry the skin out a bit.
Let the turkey come to room temperature while you preheat the oven to 325F. Place it on a rack, breast side up, in a large roasting pan, and pop it in the oven.
When the bird's in the oven, drop a stick of butter into the roasting pan and add the secret ingredient: a bottle of beer. This unusual basting ingredient comes from my wife's family, New Jersey Italians who also serve lasagna at Thanksgiving, but it makes for a wonderful turkey (and great gravy). I prefer a nut brown ale or one of the special winter brews (Jubel Ale from Deschutes Brewery, for example), which I can also drink while I'm cooking. If you live in the northwest, splurge with a couple of bottles of Hair of the Dog brewery's dark ale called Adam.
Save at least one more bottle to add halfway through cooking the turkey. Baste every 20 minutes or so, and when you add the second bottle of beer after a couple of hours, baste it really well and then cover the breast with a loose tent of foil. This stops the browning on top and helps prevent too much drying.
Use an instant-read thermometer (about $8 at a good kitchen store) to check for doneness. Stick it into the breast; it should read about 155 or so in order to get to the recommended 165 after it comes out of the oven. When it does, take it out and move it to a platter to rest for about 20-30 minutes while you make the gravy.