Pentatonix does it again – these people have beautiful voices!
I do the brine like Alton Brown. After brining, I cut a metric cr@pton of thyme, rosemary, and sage and insert between the skin and meat. Protip: buy the herbs in pots as a plant; they cost a LOT less. I spend about $5.00 on herbs that would cost about $45 if bought in the produce aisle. Smear a stick of butter all over the skin to crisp it. I use a roasting rack, but augment it with some past-their-prime very roughly chopped celery, onions, carrots, and apples, which are also applies to the cavities with the remaining herbage.
Start at as high as your oven will go. Put turkey in oven and reduce heat to 325F. After 30min cover breast area with loose foil or a brown paper bag. Cook until thigh temp is about 155F.
Let rest for at least 20 minutes before carving.
This remains among the funniest bits ever broadcast.