Turkey
"There's not enough water in the world to choke down dry turkey" Marvin Rodak, Rodak's Coffee and BBQ Grills. https://www.rodakscoffeeandgrills.com/ Expanding on Marvin's observation, there is also not enough beer, wine or champagne. Using an accurate meat thermometer helps. But what really made the difference was the use of a Himalayan Salt Egg, see remainder of turkey above. Inserting this preheated salt egg in the turkey cut the cooking time by about 30-40% and resulted in the best turkey we have ever cooked. The picture above with salt egg still in place is all that remained after Christmas dinner. The turkey came out of the oven looking and smelling really good, didn't occur to photograph until we were well into devouring. At a dinner party one should eat wisely but not too well, and talk well but not too wisely. - W. Somerset Maugham, British playwright