Dry brining is the way to go.

Throw it on overnight in a covered bowl. Rinse and proceed however you want tomorrow with the butter, herbs, etc. It will be good no matter what.

You must brine for juicy meat.

https://communityfoodcoop.wordpress.com/wp-content/uploads/2010/11/turkey-101.pdf

Skip the brining crap. That's just ruining it.

Ugh -- no help? Can't believe I'm the only one here that got it.

I got this but I don’t think it came with directions. I’ve never brined before. Can someone help me out? I’ve got a small (12 pound) turkey. Should I use the whole container? How much water?
I rinse it before cooking, right?
And then still do the standard butter herb rub?