I totally swear by brining poultry, but if that sounds like more than you want to get into for this Thanksgiving, I suggest you skip it and cook the turkey in a way you're more familiar with. Do a practice run so you can get your timing down and practice your gravy-making, and then you'll be all set for T-Day.
One thing I will suggest, though, is finding a recipe for brining a whole chicken and trying that out sometime. It's way less commitment, way less space, and will give you an idea if you like the end product or not. If you do, you can try out a brined turkey the next time you make one, and if you don't, you've only had to eat a roast chicken. I'm guessing that your family of four would probably eat most (if not all) of a roast chicken in a single meal.
But seriously, I don't cover, baste, flip, or otherwise touch the bird when I roast a chicken or turkey I've brined. And it always comes out so fantastically juicy that our main topic of conversation while we eat it is how amazing and delicious it is. I get some drippings (although I don't know if it's a lot or a little, since I have no frame of reference), but I often make gravy by doing nothing more complicated than thickening no-salt-added vegetable or chicken stock.