Here in Mexico we are at 6500 feet altitude. Further, our oven has only one speed, 450 degrees. Last year I managed a turkey in a upside down on foil-covered rack, turned to brown and it came out pretty well, but I would have liked more moisture in the breast meat. No cranberries, but I used mango chutney and the ex-pats seemed to like that. Again, I'm concerned that there is a better way to keep the beast moist?
have you tried injecting fluids into the breast? There are cooking suringes that are made for that. But you could just take you hand under the breast skin and spread a fat / butter mixtures of spices. I have read that those who deep fry their turkeys do a lot of injecting of seasonings. Chili magizine recently has some good recipes for injecting.
In the turkey pan, add 3 cups of liquid (water, broth or whatever suits you fancy). Add to that some butter or margarine (margarine works better for this as it's mainly vegetable oil, places a layer of oil on top of the liquid, and slows down evaporation). Add anything else you'd like to the pan and cover the turkey as much as possible. The juices and liquids you placed in the pan evaporate to the cover you placed on the turkey, the condense back into the pan. Moisture is always available. I've never had a dry turkey in (???) years. Good luck. Rick.
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