If you cover the turkey with cheesecloth that has been soaked in a mixture of butter and broth, and baste that every so often, it will keep the bird moist. Take the cloth off for the last 30 minutes to get a nice crispy skin.
Brine it and it's fantastic. Boil 1 1/2 gal water, dissolve 1 1/2 lbs salt & 1 lb. sugar in the water. Add 7 lbs ice or equivalent cool water & chill. When cold, add turkey & soak 10 - 18 hours. Rinse, dry, coat with oil & roast at 400 until reaches 160. For brining: either combine the turkey & brine in a trash bag & place in an ice filled cooler or place brine & turkey in a large canning pot in refrigerator.
I use a large syringe with a large needle attached and poke it full of broth before baking. You can get a syringe and needle from your vet for pretty cheap and reuse it for many years.
I use the Reynolds cooking bags in the turkey size. Easy to use, easy clean up and the turkey always gets done well before the time stated per pound. The meat is so tender you don't have to carve it, you can pull it off the bone with a fork. The juices in the bag can be used for gravy and the turkey still browns nicely.
I always roast my turkey upside down. Juices run to the bottom to the drier white meat in my roasting pan.
Some foods, such as turkey, tend to dry out if not served quickly. This is a page about keeping turkey hot and juicy after cooking.
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