Also if any blood is allowed to drip onto foods below in the refrigerator then cross contamination will occur and any harmful bacteria (known as pathogens) from the turkey will infect the other food. Hence the need to place the turkey below any other foods as it defrosts.

Allow ample time for it cook all the way through; 30 minutes per pound.

Placing fatty bacon over the breast will keep them from drying out

Baste frequently (at least every 20 minutes) to keep the turkey moist and juicy, it will also add flavour. Basting is simply spooning the cooking juices and fats over the bird as it cooks.

When the breast is three-quarters cooked cut the skin that attaches legs to the breast and pull the legs open to expose the 'hip' joint. This will allow the heat to penetrate down to the joint which is the last part to cook, meaning the legs will cook without the breast drying out or the breast cooking and the leg being still pink (do the same for chickens too)