This really is the best I've ever made, and honestly, the best I've ever HAD.
Start with a natural turkey, no nastiness injected into it.
Soak it in a brine of 1 cup salt, 1/4 cup sugar per gallon of water. Soak for at least 12 hours, I did mine for about three days.
Drain off, let sit, uncovered, in fridge for at least one day so the skin dries out.
Place on rack in pan, sprinkle with pepper and sage. Tent with foil.
Roast at 325 for as many hours as recommended in any cooking guide. (Our ten pounder took about 3 1/2 hours.) Should register between 180-185 degrees.
Let set for at least 1/2 an hour before carving.
The moistest, most wonderful tasting bird you'll ever have. I promise.