I am gong to start a #turkey #flamewar:
Ignore the Dry Turkey Squad and keep breast meat just under 160 F. to do this you will need to pull that bird at no hotter than 155. It will bounce at least 5 degrees. Let the Turkey rest for 20-30 minutes before carving and serving.
The worst thing you can do is trust that stupid pop out thermometer many turkeys come with. It is “set for 175 because it has an accuracy of +/- 10 degrees and it cannot ever go off lower than 165 (see aforementioned Dry Turkey Squad).
Finally cook your Turkey “upside down” with the Legs and thighs facing the top of the oven. Thigh meat will still be juicy at 170 and doesn’t suffer as much from the high thermal radiation from the top of the oven. If presentation is critical turn it over for the last 15 minutes and coat liberally with butter to get the skin to brown.
