[Ol' Sox]

Brine that turkey, and then cover the breast meat with tinfoil so it isn’t totally dried out by the time the thigh meat is done. Or else butcher the thigh and leg off and cook them for 1/2 or so before putting in the rest of the bird.

[calex59]

Cover the breast with bacon if the turkey is wild(gives it added fat and makes it juicier)or even if it is not wild. Lately, I have been purchasing smoked turkeys, already cooked(or have one done by a friend with a smoker, NOT deep fryer)and they are really, really good.

My mother knew how to cook a turkey, back in the day before implanted thermometers and inbred tame turkeys. Never tasted one that was like cardboard(she was from the south).