Just my opinion here but I don't think a brine is necessary for any of the turkeys coming from the huge processing farms.
This is absolutely true for some turkeys.....but as the ABC link mentions, the best way to check on whether to brine is to check how much sodium is in the turkey. Butterball even tells you on their packaging that you can brine their turkeys, but to use half the salt indicated in the recipe. I use Publix turkey, which has 75mg of sodium....not much. So, I go ahead and use normal brine without worrying about over-salting the turkey. I choose to wet brine, because it is easier for me than dry brining....and it allows me to use a cooler rather than the fridge, freeing up precious fridge space for Mrs. Foster Dahlet.