Most importantly, follow safe guidelines in the preparation of the bird, IE: keep everything below 40˚ during the prep and then cook to an internal temperature of 165˚.
Just as importantly, chill the bird properly!! This is the part that usually causes problems. Someone takes care to treat the bird safely during the cooking phase, then just chucks it in the fridge. The 12-15lb mass of 165˚ turkey not only doesn't chill in a safe timeframe, it can also raise the temp of the whole refrigerator to above 41˚ creating a safety hazard for everything in there.
The bird must be chilled to below 70˚ within 2 hours, then to below 40˚ within another 4 hours, total time not to exceed 6 hours. Best way to do this is to double bag it in those oven cooking bags (regular plastic bags might melt from the heat of the bird) and put it in a cooler covered with ice. Leave the drain on the cooler open and replace ice as it melts. Plan on 2 or 3 large bags of ice for this. This should get you chilled well within safe time limits.
To avoid a dry turkey, I'd brine it, possibly even with cure #1 added as Foamheart suggested. The cure will help protect against bacteria and will also help prevent it drying out during the reheat. The look and presentation will be the same, but the texture and flavor will be slightly different. Some say it's "hammy", I just think it's delicious.
To reheat, it can be put in a 350˚ until it reaches an internal temp of 165˚.
Edited by Mdboatbum - 10/28/13 at 7:54am