I cook alot of foods but not alot of turkeys. Please help me with this turkey dilemma. Okay I have made turkey several times and my MOM who I love dearly, always taught me the same thing. Cover the whole pan tightly with tinfoil so NO air can escape, until the last 1/2 hour or so of cooking and then baste to brown the skin. (I use a meat therm. to tell when its done.) Now I have never made a turkey that I thought was super delicious and moist, they come out okay but not GREAT that is the only reason I question this method. Now ALL the cooks I see on TV (from Martha to EVERY cook on the food network) never ever covers the whole bird tightly, if anything maybe just the breast. Is this a better way? What do you experienced cooks do?