Broth:

1 Gallon Vegetable Stock
1/2 Tablespoon Allspice Beans
1/2 Tablespoon Ginger
1 Teaspoon Peppercorn
1/2 Cup Light Brown Sugar
1 Cup Kosher Salt

Bring Above Ingredients To Boil
Refrigerate
Clean & Rinse Turkey
Submerge in the Cold Broth [above ingredients]
Add 1 Gallon ICE [cubes] WATER
Keep Refrigerated for 6-8 Hours!
Drain & Pat Bird Dry
Discard Broth
Place Bird in Roasting Pan
Stuff with 1 Whole Apple [Onion, too, if you choose]
Cover with Foil
Cook in Pre-Heated 500 degree Oven for 1/2 Hour
Remove Foil & Drop Temperature to 350 Degrees and Cook for 2 Hours PLUS

Perhaps you are wondering why, with other recipes, you had to arise, pre-dawn, to begin to prepare your Turkey. I shall tell you why. Two things happened: you stuffed your turkey and you did not take measures to give it moisture.

We shall resolve this by following this Recipe:

Stuffing:

Your Stuffing is being prepared separately in order to allow your Turkey an even heating process: it is being caressed with heat over, around and throughout without the block which stuffing creates.
Stuffing: when one stuffs a Turkey: the stuffing literally sucks out the moisture! Think of the many Dry Turkeys, which you have suffered through! Gravy and more gravy maybe helps a bit but, you still have a dry Turkey! Dry leftovers, too!
Prepare your Stuffing separately and just make sure to add enough stock to keep it moist: stuffing is easy to work with if you think of it as a side dish.