Most roast turkey is hideously overcooked because people 1) lack the fundamentals to understand different parts have different final temperatures, 2) value the aesthetics of a Whole Bird way more than they value actual taste or flavor.
I'm not trying to convince anyone of anything, I'm just saying there's nothing inherently flavorless or dry about this bird and instead of just choking down shitty turkey you could simply, not do that. I do think people who enjoy it only when it's flavorless and dry either have taste/texture issues (which I know can be a neurodivergent thing, so, valid), and/or are probably traumatized from a lifetime of associating that crap with fond family feelings or whatever.
anyway my youngest sibling only likes roast turkey when I make it because I don't make it dry as shit 🤷♀️
P.S. also most peoples' meat thermometers suck, get a reliable digital instant-read. I like ThermoWorks' Thermopops, but I'm not the boss of you and they don't give me any money
