Rub your turkey with butter or oil and cook it in the oven at low temperatures to make the skin crispy and juicy; 2. Put your turkey in salted brine at least 24 hours before so that the meat will come out tender and easy to cook; 3. Prepare the stuffing, if you want to add it, the day before so that it will be seasoned to perfection; 4. Cook your turkey chest down so that the cooking liquid will be distributed evenly and it will cover both the wings and thighs, the parts of the turkey that dry more easily; 5. After having cooked it, leave the turkey rest for at least 30 minutes to allow the juice to reduce and the fat to be absorbed by the meat. Besides, after 30 minutes the meat will not tear apart when you will cut it.