For the first time, I bought an already brined Turkey. I usually dry brine, but this year needed a bit of help. Any thoughts on what to expect?

The beauty of the brined bird is that you have more wiggle room before it dries out. I would recommend adding some aromatics to the pan (onions, apples, shallots, herbs) along with some white wine and water - this will help temper the saltiness of the drippings but make sure to taste them before adding them to your gravy or dressing so you know how salty they are.

I agree with morita. Also beware that the drippings may be quite salty, so I wouldn't salt the stock for the gravy.

You just want to be more cautious with how much additional salt you use on the turkey. With it already being brined it probably only needs the addition of other herbs and spices.