This blog post on Foodista by Leah Rodrigues seems definitely worth sharing. Have a wonderful Thanksgiving holiday!
1. Brine your Turkey: By process of osmosis, the brine will flavor the bird as well as keep it moist.
2. Flavor the Bird: Make sure to adequately salt and pepper the turkey and fill the cavity with aromatic vegetables, herbs, and lemons.
3. Keep the Turkey Dry: Don't forget to pat down the turkey before putting it in the oven. The excess moisture will prevent the skin from getting crisp. (This does not include fat).
4. Use a Thermometer: A thermometer is the best way to check for doneness. It should register 165 degrees F in the thickest part of the bird.
5. Start the Oven High and then Lower the Temperature: Start the turkey at 425 degrees F to help crisp the skin for 20 minutes and then lower to 350 degrees F until cooked through.
6. Let the Turkey Rest: I know you'll be hungry but letting the turkey rest lets the juices redistribute so that it will be moist and flavorful.
