For the ultimate, juicy turkey try using a brine this year. Soak your bird 24 hours prior to roasting in a large stock pot. Keep in the frige until you are ready to place your bird in the oven. I will post another recipe with the aromatics and seasoning that I use.
7 quarts (28 cups) water
1 1/2 cups coarse salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
6 sprigs of rosemary
1 teaspoon black or brown mustard seeds
1 bottle of Riesling
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme
1 whole turkey (18 to 20 pounds) Be sure that your turkey is completely thawed before soaking in the brine.