Customers in your restaurant have been complaining that roasted turkey is too dry How can you make a more tender and moist product?

- Look for a turkey that is fresh, not frozen.

- The turkey should be between 10 and 12 pounds for the best flavor and texture.

- Do not rinse the turkey before cooking, as this can remove the natural juices and make the meat more dry.

2. Brine the turkey.

- Prepare a brine solution by dissolving 1 cup of sugar and 1 tablespoon of salt in 1 gallon of water.

- Place the turkey in the brine solution and refrigerate for at least 12 hours or up to 24 hours.

- Brining the turkey will help to keep the meat moist and flavorful during cooking.

3. Use a roasting bag.

- A roasting bag helps to create a moist cooking environment for the turkey, preventing the meat from drying out.

- To use a roasting bag, place the turkey in the bag and seal it closed.

- Make a few small slits in the top of the bag to allow steam to escape.

4. Roast the turkey at a low temperature.

- The ideal temperature for roasting turkey is 325 degrees Fahrenheit.

- Cooking the turkey at a low temperature will help to prevent the meat from drying out.

5. Baste the turkey regularly.

- Basting the turkey with its juices helps to keep the meat moist and flavorful.

- Baste the turkey every 30 minutes during cooking.

6. Let the turkey rest before carving.

- Letting the turkey rest for 15-20 minutes before carving allows the juices to redistribute throughout the meat, making it more tender and moist.

7. Serve the turkey immediately.

- To prevent the turkey from drying out, serve it as soon as it is carved.