Use the stuffing listed here for this recipe.

Over the years I have mastered the art of roasting birds and one issue seem to perplex most cooks. Keeping poultry moist when roasting. This problem is compounded by the fact that white meat cooks faster and dries out quicker than dark meat. Try these additional tips to solve all your poultry problems.

A great tip for cooking larger birds (over 14 pounds) is to poach the backbone (dark meat side) of the birds in a shallow pan filled with 1 inch of boiling stock for 10 minutes before stuffing and roasting. This will give the meat that takes the longest to cook a head start. Also, rubbing your bird with just a smidge of butter will encourage even browning. Basting is a no-no. Basting dries out your bird by putting oven temperature melted fats (200 hotter than your average turkeys internal temperature during cooking) on the parts of the bird you are trying your hardest not to overcook.

Start by sourcing a great bird, I like the Bourbon Reds because they have the best flavor and largest breast meat of the heritage birds, brine it, stuff it and roast according to the recipe below and you will have a Thanksgiving for the ages.