the best thing you can do for any poultry is to Salt it a day ahead I would say brine dry brine a lot of people seem to be intimidated by that cover that beey and salt man that’s the only thing that matters the salt penetrates it makes it juicy it makes it flavorful make sure your your turkey is salty and wet because so many turkeys are dry and unseasoned the herbs that you’re adding to the outside of that skin don’t do squat the lemons you are shoving up its hold to perfume it don’t do squat you want salt and you want and self-basting turkeys will get you there also side note Popeye sells turkeys did you know this no get the hell out of here what Popeye sells Cajun turkeys I can buy for $99 why the hell am I not doing that every year I don’t know but again get a self-based in I’m not saying the the popey’s ones are self-basting but they are pre-seasoned probably wet brine too ooh that’s good that’s good