Cooking turkey without drying it out is all about moisture and temperature control.

Brine it: Soaking the turkey in a saltwater solution (with optional herbs and spices) for 12–24 hours helps it stay moist and flavorful.
Don’t overcook: Use a meat thermometer! Take the turkey out when the thickest part of the breast hits 155–160°F and the thighs reach about 170°F. It’ll continue cooking as it rests.
Roast breast-side down (at first): Flip it for the first half of cooking so juices run into the breast, then turn it over to crisp up the skin.
Cover loosely with foil: If the turkey starts browning too fast, tent it with foil to protect it without steaming it.
Rest before carving: Let it sit for at least 20–30 minutes after roasting. This locks the juices in.

Optional: Butter under the skin and baste with broth can also help, but honestly, watching the internal temp is the biggest game-changer!