I have never brined a turkey and have had mixed results over the years (too dry, okay, just right). But that was with commercial turkey (Butterball, store brand, etc.). A couple of years ago I decided to try a "straight from the farm" organic turkey. I had a turkey (15-18 lbs.) shipped to my house the day before Thanksgiving the last 2 years. It was, by far, the most moist, tender turkey we've ever eaten. I didn't cook it any differently from the commercial turkey I've cooked in prior years. But it was incredibly moist. And the amazing thing was, there was very, very little fat at the bottom of the pan when it finished cooking. Amazing.
We had a turkey on year that was a store-brand (Ukrop's for those of you from Richmond) that was the most gawd-awful, toughest turkey anyone in the family had ever eaten. It must have been an old "Tom" turkey. It was nasty. Never bought another one of those.
This year I bought another organic turkey from a different Virgina farm (talked about in the book "The Omnivore's Dilemma"). I started buying some of our meat from there and decided to try their turkey this year. But, I'm saving it for Christmas.