Dude, just do this recipe: http://www.bonappetit.com/recipe/alton-brown-s-classic-brined-and-roasted-turkeyI'm guessing in those cases the skin tastes good but the meat is still dry and bland.
Done it 3 times, turned out perfect every time. Easy-to-follow instructions.
And here's a cheat for you: if you have a container that fits in the refrigerator with everything in it (I do!), just use the equivalent quantities of water rather than ice, and make sure your stock is made and pre-cooled as well, and then you don't need to worry about ice to keep things cold overnight. The fridge does the job. Then just drain it in the morning (brining TOO long is bad), put it back in the fridge, and you're good until it goes in the oven later in the day.