I have cooked several turkeys a year since 1994. None of them have been brined. All have gotten complements from guests and family. I do keep the kettle temperature down to around 300 deg, which helps increase the chances of not overshooting the desired finished temperature, resulting in dryness. We do not eat the skin, so skin crispness is not an issue.
All I have done on many of them is rubbed the skin with sesame oil, others I rub under the skin with olive oil and spices.
I have brined chickens and turkey legs, though.
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB