I have a recipe for a 14 pound roast turkey that comes out as moist as ham.  Everyone who tastes it says it's the best turkey they've ever had.

No soaking in brine, no deep frying, no blessings by a monk…just an unusual trick in the oven.

The only unusual equipment you'll need is a wadded up ball of tinfoil about the size of a baseball.

I'll post the particulars after I've finished my coffee but the basics are this.

Let a stick of butter come to room temp…leave it out overnight.  In the morning, mash that butter up with salt and pepper and rub all over the turkey.  Place in a pan and roast uncovered at 425 for 30 minutes.

Now here's the tricky part.  Turn the oven down to 325 and turn the turkey on its side.  That's right.  On its side.  Prop it up with the tinfoil ball.  You'll most likely need an oven rack removed to make room.  Baste it with the buttery juices and roast for one hour, basting at each thirty minute interval.

After one hour, baste and turn to the other side.  Prop with tinfoil ball.  Roast for one hour basting each thirty minutes.

After the hour, check for doneness.  Your turkey will be perfectly brown all over and the juices will have run down into the breast, keeping all the white meat moist and tender.  It has cooked for 2 1/2 hours and if it isn't done, finish upright for a few minutes…but mine has always been done.  (Remember to let it sit for 15 minutes before you carve it to let the juices resettle into the meat)

GeorgiaZ said:

The best turkeys I have made were in my roaster. I turn it on about 275 and let it bake for at least 6 hours, basting often. I make a pretty strong chicken broth with onion soup mix to baste with. I also use the injector needles and inject the broth into the breasts about once an hour. Really seems to help with keeping it moist. Everyone always says it is really good, funny I cant stand turkey. So I cook me a chicken in with it.

Thanks Georgia!