I've read a lot about brining the bird, but have never bothered to try this method. Seems like a lot of fuss and a lot of expense... (Alton Brown's recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8389,00.html)
We watched the neighbor deep-fry their turkey one year. They forgot to turn the huge fryer off and burned down their detached garage and scorched the siding on their house. That must have been a very expensive turkey that year....
I use a Reynolds Oven Bag. I purchased a bunch of them for 10 cents each at a reclaimed freight outlet, a few years ago. You don't have to baste the bird, it cooks a little faster and stays moist - also keeps the oven and pan clean. I use a lasagna pan with handles (a 13x9 cake pan would also work for a small turkey), instead of a roaster to hold the turkey. It takes up a little less space than the roaster, should I need oven room for dressing and other baked dishes.
I put chopped onion, carrot, celery, sage (fresh or dried, or dried poultry seasoning mix), parsley (if there's some still growing in the garden), salt and pepper in the bottom of the bag. This seasons the drippings, which are then used for gravy and/or stock. I also put a little onion, sage, salt and pepper in the turkey's cavity (where you normally put stuffing), and that helps flavor the bird. I make stuffing separately, not in the turkey.
I made a 10-pound turkey last week and got 1 quart of broth from the baked turkey, and another quart from cooking the carcass.