Maybe it is! :p I've never had a problem with flavorless turkey. *shrug*
The key is to start out with a quality bird. If you are really into flavorful, tender meat, I suggest trying Alton Brown's method of brining. I'm too lazy for that, so I usually end up stuffing the bird with onions and herbs, rubbing the outside and underside of the skin with a sage and butter mixture, the sprinkling the skin with salt and a little pepper. That does the trick.