A few tips will keep your bird from drying out while roasting: 1. Either buy a pre-brined turkey or brine the turkey yourself with a salty solution. 2. Slather the turkey with butter or olive oil. Our recipe uses a compound butter under the skin and on top of the skin, adding flavor and moisture. 3. Don't overcook your turkey. Use a meat thermometer to check the internal temperature in several places and remove from the oven when it reaches 160-165°F. 4. Let the bird rest for about 20 minutes after cooking. This will allow for the juices to redistribute throughout the meat before carving.