I have started doing a dry brine. A few tablespoons of course salt rubbed on the turkey, then put it in a bag and leave it in the fridge for 2 or 3 days. Each day, rub it without taking it out of the bag.

I found this did a great job of keeping the turkey moist without it becoming soggy. It was also much less salty after being cooked, including the drippings.

I highly recommend the technique.