I agree, turkey tends to be very bland.
I got news for you. Most modern chickens are bland too. Most of the flavors come from the seasoning or cooking method like frying. In reality...there's but a dimes bit of difference in flavor between a modern turkey and chicken. They have both been bred to grow fast, grow a disproportionately large breast and to grow fast to market rate. Flavor is low on poultry producers lists of priority.
Now go cook a heritage Turkey or a free range chicken and you'll notice a big difference in flavor. Those birds get more exercise and have a wider variety diet and haven't had all the flavor crossbred out of them. Unless you raise them your self they're a bit pricey. Also, if your a big fan of white meat you'd be disappointed.
The main reason a modern turkey is so bland is because there is far to much white meat which doesn't have a lot of flavor. The dark meat is both moister and has a richer flavor where as white meat tend to get dry and flavorless.
There are some things you can do (or shouldn't do) to kick up your turkey and make it taste a whole lot better.
#1. DON'T COOK IT LOW AND SLOW! It's not a pig. I don't know how many people I see do that. They'll cook it at low temps (250 deg F) for long hours until the bird is done. The only thing you accomplish by doing that is dripping all the flavor into the bottom of the pan and assuring the breast meat will be as dry as, and taste like, cardboard.
#2. They don't season the bird properly. If you think chicken is better than turkey more than likely it's because you're using a lot more seasoning when you cook the chicken.
#3. Fuck Stuffing! That shit prevents you from cooking your Turkey evenly and is the primary reason people cook it at low temperature. Fuck that. I hate stuffing anyways and it's definitely not worth screwing your bird to have some greasy bread.
If you want to try some tride and true methods to kick up the flavor of your bird try these methods and you'll have a real tasty bird.
#1. Brine your bird. Put a cup of kosher salt in a large stock pot. Put your bird in the pot. Slice into quarter 2 lemons and 1 orange and throw them in the pot. If you have room in your fridge, fill the pot with water and put it in the fridge. If you don't have room cover the bird with water and fill it the rest of the way with ice. Let it sit overnight. Drain and rinse bird thoroughly after brining.
#2. Rub the bird inside the skin and on top of the skin with plenty of butter. Then salt and pepper it. Place bird on a roasting rack. In the cavity add a lemon that's been quartered and a medium onion that's been quartered and some sprigs of thyme. Then tie the legs together with some string. DON'T OVER STUFF THE DAMNED BIRD or it won't cook evenly. Roast the bird at 425 deg F for 30 min, then reduce to 350 until the preinserted thermometer pops up or the internal temp in the thickest part of the bird is 165 deg F. Remove from oven and let rest 30 minutes before carving.
If you cook it at a higher temp like this you'll keep more of the moisture, meaning more of the flavor, in the bird and you don't need to baste it. It only takes about 2 to 3 hours too.
OH yea...if you gotta have some of that nasty dressing crap...use some of the drippings and cook it in pan on the stove top or bake it. It's actually better that way!! Safer too.