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Thank you all for your suggestions. What I mainly learned from this thread was.....fuggedaboutit.
With all these different techniques, temperatures, brines, rubs, cook times, etc., all of which had been successful, I realized I couldn't go too wrong. I used a brine very close to the one BOCF posted and applied a very simple rub with some oil. I tried to cook at a high temp but we were in the 20's here on Christmas day with a bit of wind, so I ended up cooking at 250. Worked out fine, as I had allowed myself some screw up time.
Very tasty bird. Next time I do one it will be smaller ( this one was 15 pounds), and not a special occasion. I'll take the pressure off myself. As long as it's a quality turkey seasoned with stuff that tastes good everything will turn out fine.
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