When I roast a Turkey or bird I cook it in the conventional way, with the bird on it's back legs up. This bird was salted and rubbed with lemon then cooked at 350.
I added some stock to the roasting pan and basted the bird 3 times in the 4 hour cooking time. This felt like a moist bird and it did not need much attention.
When the bird came out of the oven I turned the roast over with the breast under and the back up. This step is critical as it encourages the juices to move into the breast meat.
A jacket of foil keeps the heat uniform as the roast rests before carving.
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