This year I didn't use an oven bag or roaster lid when cooking my turkey, simply a tinfoil tent and it was the juiciest bird I've ever made. Pretty sure it had alot to do with the kosher salt I rubbed inside of it prior to stuffing the bird.
I cooked a 22lb turkey this year so it had to defrost 5 and 1/2 days in the fridge (still in the bag) in an open pan to catch any leakage.
Rinse inside and out with cold water, pat dry. Generously coat entire bird with your softened butter, then sprinkle well with your dry rub mixture which I've prepared ahead of time in a small ziplock baggie.
Rub inside cavity well with all of the kosher salt.
Stuff the bird loosely and bake according to the instructions for the size of your bird.