I love turkey, but I will agree that often it's not as moist as it can be. I believe this is mainly due to it being cooked the same way as a smaller bird, but longer because often people get such a big turkey. If you really want a great turkey, try one of the old-breed free-range turkeys. They aren't bred for such massive breast meat, which is usually so lean yet so bulky that the time needed to cook through it leaves it dry. The older breeds are more proportionate (the modern variety used for over 90% of the turkeys bought has so much breast meat they have to be artificially inseminated -- the males can't get their parts to meet the females') and that means a juicier turkey. Another trick for the modern broad-breasted turkeys is to lay strips of thick-cut bacon over the breast and legs. This gets rid of the need to repeatedly baste while cooking.
This year, my roommate and I are cooking for 16 people. I'm doing the sides and the desserts, he's doing the traditional Italian pre-dinner, and his mom is bringing the turkey (I can't fit a 25 pound bird in my oven). On our table will be diced butternut squash in a pumpkin-seed pesto, roasted root veggies with a honey glaze, roasted brussel sprouts with a dijon sauce and panko crumbs, green beans in an herb butter, sliced baked sweet potatoes with a meringue topping, stuffing made from toasted pumpkin bread croutons, and pork tenderloin with a cranberry sauce gravy. For dessert, I'm making chocolate-swirled pumpkin cheesecake, pumpkin pear streudel, banana butterscotch cake, a mocha cake with coffee cream cheese icing, and a chocolate truffle cake with strawberry glaze. I don't know what my roommate is making for the pre-dinner, but it's probably baked ziti and anti-paste and salads. And all weekend, we'll be jogging.