If you can get a fresh, kosher turkey, I think those are the best. Fresh is always best and the process of koshering (soaking in salt water) is like brining. So, a fresh kosher turkey is already brined.
The only brand you mentioned that I am familiar with is Bell & Evans. In my market, those are fresh, prime "natural" poultry. Again, fresh is better than frozen. Nothing with injected goop like Butterball, you want the best turkey flavor.
Depending on the size of your turkey, if it is REALLY, REALLY big, you might consider 2 smaller turkeys or a turkey and a whole breast. A very, very large turkey is old (and probably tougher).
Brining is good, as it imparts flavor into the meat. Google Alton Brown or one of the more popular Food Network cooks for instructions on how to do this. Hope this helps!