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[quote=Anonymous]I pre-heat the oven to 500 and put the bird in for 30 minutes. Then I drop the temperature to 350 and continue to cook it until a meat thermometer reads 160 (a 14-16 lb turkey takes about another two hours). I then pull it, cover it with foil, and let it rest for 15 minutes.

I use foil during cooking only if the turkey is visibly over-browning before its reached the correct internal temperature.

By far the biggest cause of dry turkey is letting the internal temperature get too high. Even an unbrined turkey should be plenty juicy if you don't overcook it. Three things to know about turkey temperature:

1.  The only way to reliably track temperature is with a thermometer. Do not use a recipe that is based solely on time in the oven. This never works.

2.  The old food safety standard of cooking turkeys to 180 has been officially debunked. The safe internal temperature of a turkey is 165, not 180.

3.  Turkeys continue to cook even after you take them out of the oven. Pull the turkey when it is still at least 5 degrees away from reaching 165 (the breast will actually be fine even earlier than that, but the dark meat might need the time).

4.  Do not skip the resting stage. Cutting meat that hasn't rested yet will cause too much juice to run out, drying it out.[/quote]

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