Getting a good thermometer, pulling it out the right after the breast hits 165F, covering the bird with foil and then letting it rest for 30 minutes was the key

Getting a good thermometer, pulling it out the right after the breast hits 165F, covering the bird with foil and then letting it rest for 30 minutes was the key to getting a good moist turkey for us as well. We'd over cook it because previously we'd pull it out when it hit 165F and immediately start carving and notice uncooked areas once we got close to the bones. Turkeys are large birds and they will continue to cook even after removing them from the oven, the key is to find the point when you need to stop adding heat and let it finish cooking outside of the oven.