So a few things I've put together over the years:
- Use the "boiling water trick" on the skin. It works.
- Oil the skin of the bird. It helps heat transfer and is what you need to render the fat so the skin can crisp.
- Baste with butter/oil during the cook. If it still looks oily from the last time, no need to baste unless it looks dry.
- Cook at 375°. Low temps will dry out the skin before it can render, leaving you with leathery skin.
I have had some really incredible, juicy birds come out at 375°. Everyone owes it to themselves at least once to cook at that temp. Definitely keep a probe in it because it will really gain temp quick in the late stages of the cook.
