I do two things to ensure a moist turkey... and it's worked every time.
1) Place the turkey breast side down. I realize this is contrary to how a lot of people do it, but you still get the nice golden skin (seasoned however you like), and gravity puts a lot of the juices at the bottom.
2) I do NOT baste the turkey. It was explained to me that basting actually lets in a lot of cooler air (after you get blasted from the oven, lol), so basting just minimizes damage done by opening the roasting pan. I start checking the bid 45-60 minutes before it should be done. Otherwise, once it's in, I leave it alone. How's that for less hassle? LOL
Happy Thanksgiving,
S. :+)