- Choose fresh over frozen; fresh will always come out tastier and juicier.
- Keep the skin on during cooking to maintain the moisture (remove before eating).
- Brine your turkey (you can search methods on Google)
- Cook the stuffing separately; avoid stuffing the cavity of the turkey as it will take the turkey longer to cook, which results in drier meat.
- A thermometer is your friend and will help you make sure the turkey is fully cooked without overcooking it.
- Let the turkey rest for 20 minutes before carving to allow the juices to redistribute throughout the turkey after cooking.
- Skip the basting to avoid opening and closing the oven so that the temperature fluctuations don’t dry out the turkey.
