Brining involves soaking the turkey in a saltwater solution to enhance its moisture retention and flavor. You can add other seasonings and aromatics to the brine for extra flavor. Brine the turkey for 12-24 hours in the refrigerator before cooking. Invest in a meat thermometer to ensure you cook the turkey to the correct internal temperature without overcooking. Trussing the turkey (tying the legs together and securing the wings) can help the bird cook more evenly, preventing overcooking in certain areas. Basting the turkey with melted butter or oil during roasting can add moisture and flavor.