- Try brining - Brining adds juiciness and flavor.
- Don't stuff your turkey - The stuffing should reach a temperature of 165 degrees to prevent salmonella. Unfortunately, getting the stuffing to this temperature can result in an overcooked turkey.
- Don't baste your turkey - The function of skin is to be impermeable to most substances, therefore basting won't make your turkey any more moist. At most, it will flavor your skin and give it a nice color. Also, repeated opening of the oven door to baste the turkey lowers the oven temperature and prevents proper cooking of the turkey.
Tomorrow, I'll post the Good Eats Roast Turkey recipe that I'm going to try this year!