There are a lot of different ways to cook a turkey, and a lot of theories as to how to produce the perfect bird on Thanksgiving.
Brining is becoming popular; I see that more and more with different chef's recipes.
I personally like the method of getting your turkey fabricated into parts and cooking it on one sheet tray over mirepoix, at a high temperature. It all cooks at the same time, remains moist and flavorful.
I've fried a turkey once, but that takes a lot of equipment, space and peanut oil. The results though are worth it.
Another favorite of mine is rubbing the inside of the skins with herbed butter. I totally write off any health benefits of turkey on Thanksgiving Day.
Here's one from the New York Times and super chef Jacques Pepin you may not have thought of: steaming your turkey.
I know it sounds weird, but if you read the entire process and the rationale behind it, steaming and then roasting the bird isn't a bad idea. It's definitely different, but if done correctly, may be a method you'll think to yourself, "where has this been all my life?"
Three days until the big day and I'm already hungry.