“I slightly tilt the turkey so that the legs/thighs drain slightly over the white meat (if that makes sense – hard to explain really) so that the juices run down that way. Keeps it nice and moist.”
Does that mean that you bake the turkey with breast down, otherwise, how do the bottom dark meat juices get to the white meat? Also, do you use a rack to hold the turkey?
If your interested, I have a way to keep the white meat moist while the bird is cooking and will finish the same time as the dark meat, but it’s a patchke.