The last 4 years I've cooked 20+ 22 pound+ turkeys. I cook them the day before, rest and slice. Put them in pans with turkey stock and cool down. Nexy day (Thanksgiving) I just reheat in the oven and serve. The first 2 years I didn't brine and the last 2 years I did. The brined turkey were far juicier and more flavorful than the first 2 years. I use salt, brown sugar, fresh bay leaves, fresh thyme and peppercorns in my brine. IMHO, it's always better to brine, especially for better leftovers. Just make sure you do it correctly.
18.5" WSM, 22.5" Weber Kettle, Weber Smokey Joe