I found this recipe a few years ago and it’s my go to. The brine is the key. Also not cooking a turkey to 180. Everybody I feed it to is shocked by how moist the turkey is. Also the gravy in this recipe is the best hands down I’ve ever had. I actually make turkey a few times year because of this recipe.
https://www.foodnetwork.com/recipes/anne-burrell/brined-herb...