Turkey has a bad rap, but it can be really good!  Done right.  Basting is imperative.  And loading it with moisture.  This is what I do and it seems to work.  Both with Chicken and Turkey.

Take a stock pot and fill with enough water to cover your bird.  Tip in about 1/2 cup of salt.  Stir to combine.  Drop the bird in and add the following:

3 Bay Leaves

Handful of Peppercorns

1 Lemon, quartered

Crushed Garlic and frankly any other spices you fancy.  Tarragon is a good one.  It is so personal.  Don’t be worried, just give it a crack.

You need to give the bird a bath for a good 24 hours, or longer (if only I could stay in the bath that long!)

Rinse it and pat it dry.  Shove some herb butter under the skin and in the cavity and roast.  Remember to rest it for as long as you cook it.  I prefer to go with 20 mins for every 500grms and then let it sit under foil.  If you are going to stuff it, adjust your timings.