I went to my friends' house for Thanksgiving this year. They didn't want the dark meat nor the bones! I got to take the best parts of the bird. I made 6 quarts of stock and got 4 meals out of the meat.
White turkey meat tastes like dry cardboard. Give me the juicy deep flavor of the dark meat any day.
This is true if the turkey is overcooked. Properly made however, white turkey meat tastes great and is juicy.
Still not a writeoff even if that happens though . . . the white meat goes great in stews and casseroles that add back in some of the moisture lost due to overcooking.
You know all the stories of people who thought they hated <insert food> growing up, and it turned out that their parent was just a bad cook? Yeah. If your turkey is dry and tasteless, then you cooked it badly. I don't do anything with basting, marinating, etc and my turkey is always juicy - because I don't overcook it.
My 17lb turkey cooked in 3.25 hours at 325F on Thursday. Clean it, put in the roasting pan, cook. Check it periodically. When its browned, put foil on it so it doesn't overbrown the skin. Look up the temp and time online, Butterball's is decent and easy. Go with the lower end of the time range, set your timer. If your turkey weight is the lower end of the range, then reduce the time by 30 minutes. That's when you stick the thermometer in to check it. In the breast should be 160F. If it's not 160, then put it back in. When the breast hits 160, pull it out and let it sit, covered, for 30 minutes before you start carving. But wait you say, the turkey needs to be 170 in the breast. Yes it does. That why its sitting for 30 minutes after you pull it out of the over, it will finish cooking then. Easy, no fuss, and comes out juicy. Then you can use it for leftovers in casseroles or whatever without weird flavor combos because of whatever spices you used.
Never put stuffing in the turkey - its a recipe for food poisoning and it screws up your cooking time. Plus, you can't save the leftovers because its more likely to food poison you. Just make the stuffing separately.