1. Go with a turkey 14 pounds or less.
2. Brine the bird to keep it juicy and super flavorful.
3. Rub with soft butter for beautiful golden skin.
4. Cook by temperature, not time. Use a remote probe thermometer to monitor.
5. Don't overcook it. Remove from the heat 5 to 7 degrees prior to it reaching the desired finished temperature.
6. Don't skip the rest. Rest for 30 minutes to allow the juices to redistribute before slicing.