There are many methods to cook a turkey,
my personal favourite is brining. Brine usually refers to water saturated with salt that is used to preserve food, such as when making pickles. When brining poultry, the goal is not to pickle them, but rather to prep them for cooking; by getting them all moist and plump while helping them absorb other flavours usually included in the brine. The brine is therefore a water bath of flavours and aromatics – together with salt, which aids the absorption process – in which a turkey is placed and left to soak.
Brining usually results in the moistest turkey, and it aids the browning process. Brined Turkeys usually come out fabulously evenly browned. The aromatic contents of the brine, are really open to your creativity. Think of combinations that go together, and of the overall flavour. I have chosen to go with apple, maple, cinnamon and cloves with hints of orange for mine, because all these spell Christmas to me. You can go for any combination you like.