I have a skinless whole turkey, ~16-18 lb., that I'd like to roast for
Christmas. I plan on brining it, but I'm still worried that without
skin it will dry out in the oven, or overdarken/overcook the breast.
Is there a good way to prevent this? Maybe wrap in foil before
roasting? I have a convection oven , if that matters...

Thanks for any advice,

Kelly