Type of Turkey: For brining the bird, make sure you use fresh or frozen turkey that's not kosher or pre-salted. If you are not sure make sure you read the label, otherwise your meat will be way too salty.
Type of salt: Pay attention to the type of salt you use. In my recipes I use kosher Morton salt, which is coarser than regular table salt. So if you are using fine table salt, make sure you use half the amount this recipe calls for.
General rules to cook by when making a turkey: For every 5 pounds of turkey, you will need 1 tablespoon of kosher salt and 1/4 teaspoon fresh ground black pepper
Seasoning: For every 5 pounds of turkey use 1/2 teaspoon dried herbs or 1 tsp of fresh herbs. My favorite herbs for poultry: sage, Rosenary, Thyme.