I have brined and my recipe called for the bird to be in the juice for 24 hours. It was very tender.
The turkey we had Christmas was not brined. I put some aromatics (onion, celery, carrots, mushrooms and a little chicken stock) in the bottom of the roaster (under the rack). I melted some butter and oil seasoned with pepper, paprica, poultry seasoning and brushed that on the turkey. Then I baked it in the roaster at 325 degrees F. I basted it throughout - first with more of the butter - later with the juices from the bottom. It was yummy.