I probably missed part of this conversation but…..I don't "rest" birds any more. I used to (when I did it was in a pot of water in the fridge so never had issues with skin drying out) because I was told that the resting period is essential to having a tender, tasty bird. But one processing day I didn't have any room in the fridge so put the bird immediately in the crockpot on the low (8-10 hour) setting and it was the moistest, most flavorful bird we've ever eaten. The meat was literally falling off the bones and it got rave reviews from everyone. So I've never rested a bird since then.BR turkey is in the oven. I let it rest for several days and while the joints are nice and loose again, the skin has dried out. Arrrggggg . . . . I truely appreciate the perfect store bird now and the work that goes into presenting the perfect product.
Need a solution to the dring out-- perhaps a clothe diped in dilute vinegar?
HOnestly tosing it right into the oven is so much easier.
Turkeys don't fit in my crockpot so I simulate the crock cooking with a turkey sized oven roasting bag. Put the bird in the bag, stick it in the oven on a very low temp for 8-10 hours - same result.