> If you don't want dry turkey, stop overcooking it. It's as simple as that. It is not that simple. The flavor certainly changes as more of the proteins get d

> If you don't want dry turkey, stop overcooking it. It's as simple as that. It is not that simple. The flavor certainly changes as more of the proteins get denatured. 180 is where you get ideal tenderness and the best meat flavor, but it is damn hard to keep it moist at that temperature. I don't think it is possible in an oven. The best way to cook a turkey is to fry it under pressure. I like the pot, lid, and cinderblock method, but it is quite dangerous and the temperature is hard to control.