1. Choose the right type of turkey for you.
Organic? Fresh? Frozen?
2. Figure on 1 to 1-½ pounds of turkey per person.
3. Cook the turkey on a rack of vegetables.
4. Brining keeps it moist.
5. Keep the stuffing on the side.
6. To tie or not to tie.
To help ensure that poultry cooks evenly, many professional cooks like to truss their birds, which is just a fancy term for tying them up.
7. Rub the turkey with butter or oil.
8. Skip the basting.
Basting means more oven door opening, resulting in temperature fluctuations that can dry out your bird. Instead, keep your turkey moist by brining it or by rubbing it all over with butter or oil.
9. Invest in a good meat thermometer.
10. Give it a rest.
To lock in juices, tent your turkey with foil and let it rest for at least 15 to 20 minutes before carving.
Information obtained from Food Network