Here's a fun fat turkey from my shop--a vintage postcard with embossed vegetables (my favorite kind). Makes me kind of sad about the bird we'll be roasting in a few hours, but I'll get over it.
I subscribe to Bon Appetit and each year scour bask issues for recipes (I always save the November issues). One year we brined the turkey--put it in a salt bath for a few days, changing out the water every so often--and it was absolutely fabulous but (like the year I made chestnut dressing and nearly killed my hands peeling chestnuts) something that's not to be repeated. The memory of that moist bird lives on; both my parents and my in-laws mentioned it.
So this year we're trying a rub with kosher salt mixed with herbs, put on the bird the day before. This is also a Bon Appetit recipe, from this year's issue--unearthed yesterday in our massive housecleaning effort and necessitating a trip to the store for kosher salt (along with eggs and other inevitably forgotten items from our list).
I'll post something later and let you know if it measures up to brining. I suspect it won't, but not having to bathe a turkey for two days will be worth it.