A Turkey Spa- The secret to succulent TURKEY

Hey all you turkey virgins! Don't worry, Thanksgiving this year will not be at Boston Market. I have your answer to dry turkey!

Prep (24 hours in advance): A Lesson on Brining
A DAY before roasting, treat your turkey to a little TLC, a spa day if you will. A day where it gets to soak its little body in a salt bath, so that its meat can get nice and tender. Still not sold, take it up with Alton Brown

Brining:
Emerge the turkey in an ice bath
Add 1 cup sugar (brown or white we're not racist)
Add 1 cup salt
Optional (bay leaf, cloves of garlic, peppercorns, chiliflakes, get fancy if you want)

Prep: T-Day
The turkey can't wait to get a tan, but first, you must take it from the bath and be sure to remove any excess water. Then rubb it generously with oil, salt, and pepper. Give it a nice massage.
Then you must decide whether to stuff your bird.

Stuffing the turkey
Why stuff? In this case, I'm in favor of false advertising, aka stuffing. Stuffing does add to cooking time but it's damn delicious. So you have two options- stuff the bird with stuffing (bread dressing as they say in England, I know gross) or place aromatic citric fruit and herbs inside. Your choice. I SAY STUFF.

Roasting the Turkey
Place the turkey breast side down in a pan and tie its legs shut.
Then roast it uncovered for 20 mins at 450 degrees F.
After, cover it with foil and turn down the heat to 250 degrees F, adding 20 additional minutes for each pound.
MAKE SURE SOMEONE DOUBLE CHECKS YOUR MATH.
Remove the turkey from the oven, keep it covered, and let IT REST!
This allows the juices to stay within the meat.
Make the gravy from the drippings by whisking in butter and flour.