Brine the turkey before cooking
Use a wet brine or dry brine
Salt the turkey well and refrigerate it uncovered
Add butter or herb butter under the skin
Roast at a moderate temperature
Baste sparingly if desired
Cover the breast with foil if it browns too fast
Use a meat thermometer
Remove the turkey when the breast reaches 160°F and the thigh reaches 175°F
Let the turkey rest before carving
Carve after resting to keep juices in
Cook stuffing separately
Avoid overcooking
Start with a fresh or properly thawed turkey
Add broth to the roasting pan
Cook the turkey breast-side up
Use a roasting rack
Tent with foil during resting