It's nothing fancy like brining or basting. It's just simply smart. Do a quick search for roast turkey recipes, and you’ll come across countless tips and tricks for keeping your bird moist. Injecting, brining, dry brining, spatchcocking, basting—my head spins just thinking about it. Every year I carefully consider all of these tricks, contemplating if I want to cut the backbone out of the turkey and hear the sickening crack of bones (I do not), or if I even have room for a giant turkey and its brine in my already cramped fridge. When I can’t muster the energy to...