To keep my bird from getting dry, I'd like to cut a lemon and/or lime in half and place inside the cavities. This causes a steam from within to make the meat nice and moist. You can also place the turkey breast down for the first hour then flip.
Place the thermometer in the fleshiest part of the thigh (avoiding the bone), and take out when it reaches 165 degrees or just under. Let it rest with foil for 20-40 minutes depending on the size.
Keep lots of turkey or chicken stock on hand. If you start to carve the meat and notice it's not fully cooked, separate the legs, thighs, breast, and wings. Place them back in the roasting pan on the stove with the stock, wait a few minutes and turn.
I also like to have broth or stock in the bottom of the roasting pan. While the turkey is resting, I'll use the broth/stock with the turkey drippings to make the gravy, mashed potatoes, and stuffing. Really adds flavor.
If you haven't seen my blog entry with Dr Oz's holiday cheat sheet, go check it out.
http://liztollsweightlossjourney.blogspot.com/2014/11/dr-ozs-holiday-cheat-sheet.html
He has great tips on preventing unwanted weight gain during the holidays.
Just so you know, turkey does not cause sleepiness. Check out this article. http://theincidentaleconomist.com/wordpress/once-again-turkey-doesnt-make-you-sleepy/
Have a happy, healthy Thanksgiving!
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