Your turkey helps to insure juiciness.  If you don’t want to hassle with a wet brine, you can “dry brine” your turkey by rubbing the turkey with a Tablespoon of kosher salt for every five pounds of weight.  For example, if your turkey weighs 14 pounds, round it up to the closest “5” which is 15 pounds, and that means you rub it inside and out with 3 tablespoons of kosher salt before placing on a tray, covered in the refrigerator overnight.  You can also do this to a frozen turkey and let it thaw in it’s salt blanket. When you are ready to grill it, pat dry, and brush all over with olive oil but Do Not salt again before cooking.