Re: Watchya cooking today… It being the 25th…???
Cook it breast side down instead of breast side up. Most recipes say to cook it upwards. If you cook it downwards, it’s able to cook in it’s own juices, which is what makes the breast meat very tender and juicy. You should also put at least 3 cups of water in the pan while it roasts and use that juice, combined with it’s own juices released whilst cooking, for basting purposes. The Turkey should be on a rack that is elevated so that it isn’t touching the actual bottom of the pan. The breast being face down in marinated water is the main reason why the breast meat turns out juicy and tender. Cause it’s downwards in the pan and in its own juices. You should never use butter, which is another thing a lot of recipes ask for. It’s better to use it’s own juices to baste it. If you keep the pain tightly covered with tin foil for at least a full hour, it will release a lot of juice. Remove the foil after an hour. After the first hour, baste it at least every 30 minutes. Most recipes call for the turkey to be cooked for 5+ hours. Maximum you need is 3 hours at 350 degrees. It continues cooking for an additional hour after you turn the heat off, so essentially, it cooks for 4 hours. A lot of people overcook their turkey, which is another reason why it ends up so dry.
My turkey turned out great. I cooked a 17 pound turkey and there was none left. The meat was nice and tender. 
I marinated it from the night before with a 4 different types of masalas, lots of lemon juice and poultry seasoning.
I kept the stuffing simple … bread, milk, celery, onion and seasoning.