My turkey turns out completely cooked (no undercooked thighs, in particular) and still moist, because it starts with the breast down and doesn't have a chance to get totally dried out. And I let the bird rest closer to an hour. That really does improve the quality. This year I had guests over, and I'd eaten at their house last year. Their turkey was really overcooked and very dry. The husband (who did the cooking) was asking about how to keep it so moist - so I sent him the recipe above.