1. To brine the turkey, enhances flavor of turkey and also resulting in a super juicy Bird, The key is to make sure it is well drained after brining and the skin is patted dry with paper towels. This will help the skin get nice and crispy.
2. Keep the Oven Closed, I know you want to check on the Bird, he’s fine. keeping the oven door closed will help with even cooking and retain the temp you are looking for every 30 seconds the door is open you lose about 40 to 50 degrees.
3. Let Bird Rest Before carving, Place a large piece of heavy duty foil over bird after you have checked internal temp between the thickest area between the breast and leg If it reads 165 Your good to go, rest for at least 20 min after bird is taken out. this will redistribute all natural juices.