Every year, I cook the turkey for thanksgiving. Every year, my German wife says, I don't get why everyone is always afraid their turkey will be dry. Yours is always nice and juicy. Love that girl. Anyway...all I do is defrost, wash the bird, hit it liberally with salt, pepper and sage or poultry seasoning, and bake it at about 300-325 for one hour less than the instructions we all see, that usually say to do 20 minutes for every pound. I don't do stuffing, if I did, it would be on the stove. Stuffing makes the bird take too long, which may be why everyone has dry turkey. Or they have bloody turkey juice in their stuffing, which is doubly icky. 1 hour before the normal finish time, I stick a probe thermometer into the thigh, let it hit 175, and pull the bird. Usually about 45 minutes earlier than the book thinks, on a 15 lb bird. I use a convection oven too...makes things better. Let it stand for 15 minutes while you set the table, finish mashing potatoes, etc. Juicy and done every time. So, how do you guys do it?