Good turkey starts with (wait for it) good turkey. Some tips about choosing your turkey include:
Buy a turkey that's been allowed to roam a little. If you can't find one, buy "free range," which is almost as good. Kosher turkeys also tend to be better than run of the mill agri-business turkeys.
Buy the right size turkey. The best tasting, tenderest turkeys are in the 10 - 16 pound range. If your family's too big, and you have the room, better two 14 pounders than one 24 pounder.
Buy a turkey which is natural and not "enhanced."
Roast turkey, no matter how well prepared, is not as good as either smoked or fried. Every year I smoke four 12 - 14 pound turkeys for my family. 2 birds easily feed 20, but 3 come nowhere close to meeting the the "leftover demand."
If there's overwhelming demand for roasting, rather than another method -- you gotta do what you gotta do. Or so I'm told. One of the advantages of oven roasting a turkey is that you can roast a rough mirepoix in the same pan; and use it, the cooking juices, some stock and a little imagination to make a dynamite gravy.
Brining is a way of getting extra moisture into the bird, so when you cook it, it can be cooked through without drying out. Some turkeys are "enhanced." That means, they're already "brined" in a sense, and brining won't really help.
If you want a juicy breast, the best way is to roast the bird breast down for about three quarters of cooking time, then rotate it breast up for the last part. Simple trussing (legs together, thighs tight to the breast, wings tight to the breast) makes a big difference in the final shape of the bird.
Dillbert suggested a slow start and a fast finish, while Mary suggested a fast start and a slow finish. Both methods work, but Mary's a little more forgiving as to timing. Speaking of methods which work, Mary's suggestion of protecting the breast with bacon works almost as well, and is a little easier than the rotation method I use. It's called "barding."
If I understood his post correctly, Dillbert recommended a 150F (165F - 15F = 150F temperature for the thigh. Assuming the temperature is read accurately, this is too low for good textured dark meat, it's likely to result in "bloody," pink-tinged juices. In fact, the breast would likely finish at around 140F, which is very marginal as to safety. In fact, with a factory raised bird, such as a Swift or Tyson, it's unsafe.
155 at the breast, and 165 at the thigh is safe, but marginal for appearance and texture for many people. In fact, most "gourmet" type recipes (Saveur, Gourmet Magazine, etc.,) recommend 160/175 or 165/180 for optimal texture. Brining will ensure the meat is not dry at those temperatures.
Modern food safety practice is to prepare the stuffing outside the bird. One reason is that stuffing must be cooked to at least 155 for safety's sake, and will result in an overcooked bird.
I agree that the pop-out thermometers are set for far too high a temperature (typically 175 or 180 at the breast). The best types are an "instant read" which are available for less than $10, or a digital type with metal probe connected to an outside-the-oven digital readout (these cost less than $20). The digital type allow you to track the temperature during the cooking process.
Proper carving and plating make a big difference too. The best way to carve and present a turkey is not at the table, but in the kitchen. That's because the "right way" is to remove the breasts from the carcass before slicing. Very few people can carve a turkey neatly at the table, and even the best carving-station artist can't carve a breast with the skin divided evenly -- unless the breasts are removed first.
If you want more detail on brining, smoking, trussing, carving or any of the other techniques or points I brought up, I'll be happy to set it out for you. It would be helpful if you had some ideas about what you wanted to do so I can be specific without writing 10 different, detailed recipes.
It's very impressive that you're jumping on this so early.