Then I found the secret ingredient. It's olive oil mayo. Obviously you'll want to brine it (I prefer dry brining), but you mix a half cup of the mayo with your seasoning and slather it all over and under the skin. The mayo constantly bastes the turkey during the cooking process. I did one yesterday like that for the Wife's work today and it was a major hit. What I nibbled on while carving it was out of this world. Hands down the best turkey I've ever done and the skin was nice and crispy. Give it a try sometime.
