Top Chef Richard Chamberlain from Chamberlain's Steak and Chop House in Addison, Texas says he always likes to brine a turkey first with sea salt or kosher salt, water or cranberry juice.
Chamberlain says, "Soak the turkey for 24 to 48 hours to make it moist."
He recommends cooking the turkey upside down for the first half of the cooking process in a V-roaster at 325 degrees. That's about 15 minutes per pound.
Chamberlain says, "Brush the turkey with extra virgin olive oil about every hour of the cooking process. This adds moisture and flavor."
He recommends inserting a meat thermometer into the thigh portion to see if it's ready. He says the turkey should be done when the thermometer reaches 160 degrees.