I always use the Zuni method, which is to say, the method popularized by Judy Rodgers from the Zuni Cafe.
Essentially, you wash your bird and completely cover it with 1 tablespoon of salt per pound. It's best to use the best quality salt you can find; I use Celtic sea-salt that I grind myself.
Put your salt-covered bird in the fridge for a day or three and then roast it at 400-425F (depending on how crispy you like it). The salt takes all of the juices from the inside of the bird and redistributes it throughout the meat. This is essentially an old-fashioned salt-cure.
It results in the most heavenly, moist poultry. I've tried all the other methods, frying, bbq, smoked, basting, etc, and this is how we do poultry now, period.
It's best to do this a few days ahead of time with a turkey but chicken can cure in as little as 12 hours or so and be ready to cook.