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this is your year to be a thanksgiving hero and it all starts with these three easy tips for perfecting your turkey first up dont baste your bird basting makes little to no difference in retaining moisture what basting does do it adds cooking time and hands-on work it also keeps the skin from drying browning and crisping instead stick to salting or brining these hands off approaches retain moisture and season the bird next up make sure you salt under the skin of your turkey salt tenderizes the meat retains moisture and enhances flavor but you need to get it under the skin in order to allow it to contact the meat so gently loosen the skin on the bottom two thirds of the turkey breast and legs to access the meat then turn the turkey around to loosen the skin on the top third of the bird and remember to season the inside of the turkey as well this ensures that its fully seasoned then refrigerate it for at least 24 hours and finally if theres no neck just wing it turkey necks are fabulo