To avoid overcooking, hence dry, your turkey some methods start cooking the bird breast side down. I use Alton Brown method that has never failed me. It is simpler and produces a nice golden skin all over. A triangular tin foil piece is drizzled with some olive oil, molded over the breast then taken off. Place the turkey on high (500F) until the breast skin is golden then cover the breast with the tin foil and return the bird to now 350F oven.