There is no reason for dry turkey. It is all about cooking temperature, especially with the white meat.
You really want to make sure the white meat never gets above 145 F ish. The easiest way to do this is with sous vide but you can it other ways if you follow the process correctly. With sous vide it is basically impossible to mess up.
My Process:
1) Carve raw turkey in to major pieces like you would a chicken.
2) Place white breast meat in one plastic bag. Dark in a second bag
3) Add some salt/pepper or other spices to bag, along with some butter or fat/oil.
4) Remove air from bags as best you can
5) Sous vide at 145 F for 3 hours
6) Remove white meat bag from water, Raise temp to 165 for 2 more hours
7) At this point meat it done and can be refrigerated for a day or two.
8) Remove meat from bag, put in large dish under broiler until skin is crisp.