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[ONEBGG]

I don't have a problem with dry turkeys. I do my turkeys a lot like Alton Brown of Good Eats. However, I don't brine, but I do insert the turkey into a preheated 500-degree oven, after a half hour I drop the temp to 350-degrees and put a foil hood over the breast for half of the required roasting time. Here is where I agree with Alton Brown, I pull it out of the oven when the thermometer in the breast hits 155-degrees, not the 161-degrees as Alton suggests. I part with Mr. Brown here too; I put a clean dry towel over the turkey and let it set for at least 40-minutes before carving, btw, the thermometer remains in the bird until the towel is removed and the carving starts. To keep the meat moist after carving, I put a damp, warm paper towel over the meat, this will stop it from drying out, leave the paper over the meat when wrapping it to put in the 'fridge.