Fresh herbs are always better than dried, if you can get them. But I'm from Canada, and I know they're not always to be had.
There are several ways to ensure your turkey doesn't dry out: you can leave the lid on the roaster; you can cook the turkey in a big bag, as a previous poster suggests; you can insinuate some stuffing between the breast and the skin; or you can lay strips of bacon over the breast (which I always find uncomfortably greasy). As a person notorious for cooking a turkey until it falls right off the carcass, I have found it necessary to try all of the above, and have found that leaving the lid on the roaster is the easiest and least intrusive way of achieving moist, flavourful turkey breast. Okay, it doesn't brown as pretty. But unless you're carving it right at the table, who cares? And you can't carve mine at the table (or hardly at all, really), because it usually collapses into a savoury heap of bones and meat as it comes out of said roaster.
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There are several ways to ensure your turkey doesn't dry out: you can leave the lid on the roaster; you can cook the turkey in a big bag, as a previous poster suggests; you can insinuate some stuffing between the breast and the skin; or you can lay strips of bacon over the breast (which I always find uncomfortably greasy). As a person notorious for cooking a turkey until it falls right off the carcass, I have found it necessary to try all of the above, and have found that leaving the lid on the roaster is the easiest and least intrusive way of achieving moist, flavourful turkey breast. Okay, it doesn't brown as pretty. But unless you're carving it right at the table, who cares? And you can't carve mine at the table (or hardly at all, really), because it usually collapses into a savoury heap of bones and meat as it comes out of said roaster.