Originally Posted by
EkekoBWI
And there's a lot to be said for resting meat after its been exposed to heat.
Not only that but I find brining to be good. Not only that but start the bird upside down and turn it around midway. I cook my turkeys unstuffed and at a high heat (425-450F). Cooked a 16 lb bird in less 1 1/2 hrs the first time I tried it.
Stuffed bird roasted breast side up for 3 hrs @ 350F is a guarantee for dryness.