Don’t forget to regularly baste the turkey while it’s in there. Everyone has a different method. My family has always basted every 30 minutes.

We’ve never had a dry turkey. It’s always gotten a lot of compliments, even at large gatherings when didn’t know we made it and were speaking freely.

Personally I recommend brining beforehand like some others suggested . I’ve tried wet rubs 24 hours before and brining. IMO brining is the way to go.