To make the perfect bird, brine the whole turkey overnight. That really tenderizes the meat and makes it juicier. Then, give it about a day to dry out in the refrigerator. All the flavor and salt will still be in the flesh, but the skin will be able to get really crispy in the oven. Also, I like to put the turkey in a really hot oven, then bring the temperature back down to cook it low and slow.