I could say read the search,but that just turned up about 140 threads.
Realizing that Smokin' has 1 or 2 other things on his plate and Turkey 101 is still in the works,I'll give a couple of vague answers and let the esteemed membership add their own successful techniques.
The new Cook's magazine picked a frozen,regional store brand @ $0.79/lb. as the best overall bet.They have also picked Empire kosher in their taste tests in the past.Empire has been good to me for whole birds and breasts.
I like unbrined and then use a brine, like Smokin' has on here ,for about 24 hrs. on up to a 15-20 lb. bird.
I've bought Butterball,on sale, a few times and they seem fine to me. I've bought store brands and they worked fine.Anything that is already shot up with 10%-15% solution,I like to inject for some flavor.
I find that brined will cook to a higher temperature without drying and cooks in less time.
I like about a 20 lb. bird that I section into whole breast,leg quarters,and wings for cooking.I use the back and trimmings for stock.
I also like to cook brined breasts to give as gifts, or just to have around the house for many uses.I brine them around 12 hrs.
When I brine,I rinse very well and go easy on the salt in my rubs.
We aren't great skin eaters,so I often skin the breasts,rub with a couple Tbsp. of rub in a cup of mayo.
I like to soak food grade cheesecloth in vinegar and wrap the breasts a couple of times to avoid any blackening.
When cooking sections,I pull the breasts at 160� wrap in plastic and foil and dry cooler awhile.I leave the wings and dark meat in till at least 178� and then plastic and foil and cooler.
Whole birds,I stay down around 15-16 lbs. and cook to around 175�+ in the thickest part of the thigh.The brining will allow the breast to stay moist at a higher temp.
I like apple and a little hickory,around 240� cooker temperature.
Hope this helps some, until the serious turkey cooks chime in.
