Alton Brown does it well and so do the folks at Cooks Illustrated (America's Test Kitchen on KCTS).
We do something similar to jubbjubb only we use a cooler and keep it in the garage. We also take it out of the brine sometime in the middle of the night (yes. we get up in the middle of the night for the turkey.) pat it down inside and out to dry it off and put it on a roasting rack in the roasting pan in the fridge. This works wonders on crisping the skin and for keeping drippings from being too salty.
We brine because the bird my mother-in-law chooses is just plain massive and her oven just plain unpredictable. It works well in this situation, because overcooking is taken out of the equation (within reason, of course.) There are many critics of brining and I might be one of them if it weren't for our special circumstances.
Definitely use a probe thermometer for doneness. Don't rely on the plastic pop up ones that come in some turkeys since they're essentially overdone once it pops.
Other suggestions: We usually stick with a theme. Last year, which we may repeat this year, was big on sage and pancetta. Be careful with this one if you're brining, because the pancetta adds salt as well. I used two recipes from Epicurious.com as guides, but I usually go my own way:
Pancetta-Sage Turkey with Pancetta-Sage Gravy
Caramelized-Shallot and Sage Mashed Potatoes
(added half a head of roasted garlic)
My mom's apple, leek, sausage stuffing with dried cherries. (no you can't have the recipe)
Cranberry chutney (carried over flavors from other dishes)
My husband's made-from-scratch buttermilk biscuits
Pumpkin pie with walnut streusel topping
My mother-in-law likes to make pumpkin soup, but soup is a meal in itself for me, so i tend to avoid it.