I don't think it has to do with the turkey. I pour out a small can of chicken broth into the bottom of the roasting pan at the start of cooking the turkey. If it gets too dry, I add a little more broth, wine or vermouth.

They sell turkey broth in cans. Here, I brine the turkey (see the other post), and it usually increases the juices a bit. I also cut off fat, skin, neck, and wing tips and simmer a few hours in water, with celery, carrot, onion, garlic, bay leaf, thyme, and a few other herbs. The broth is strained, and defatted. Once its done, I put it in the fridge. You know its going to be good if it sets up and gels a bit. I use this in both the stuffing (instead of water) as well as in the gravy. I also thickened the gravy with some Clear Jel, which gives a nice texture. The gravy had added chopped shallots and the giblet from the bird. I roast mine in a big covered stainless steel roaster. At the last 10 minutes the bird gets 400 degrees with the cover off, to brown the skin a bit. This time, with the simmered broth and the collected juices from the pan, I ended up with almost 2 quarts. After brining, I pushed some chunks of herbed butter under the skin on top of the breast meat, and used carrots, celery, onions, thyme, and garlic inside the cavity instead of stuffing. I toss the veggies out afterwards.

Jennie-O brand - if you have them (a Hormel subsidery) packs a 12 oz. bag od drippings for gravy in with each turkey. And Butterball brand injects lards and vegetable fats into their turkey before packing so you will get more drippings from them.

Otherwise, I agree that it makes little difference. Your basting ingredients (we use softened butter mixed with lots of Cavender's spices) and the frequency of applying them determines how much drippings you get too.

We also boil all the gibblets and neck in a ban of water for additional gravy and dressing broth and makings. You should never use water when making gravy or dressing - blah! If all else fails used canned broth.

Dave

One added thing to the postings above.

After the turkey is completely picked over, toss all those bones and left overs that stick to the bones, into a large pot. Cook with several changes addings of water, while bailing out broth and bone marrow (consomme). Cool - (I like to skim off the fat) then freeze in convenient size containers - to use for the next turkey in case the drippings are sparse.

There are many ways to cook a turkey - haven't tried brining or deep fat frying - maybe next time. My usual favorite way is to stuff the bird as usual, cut off the wing tips, and make broth of those, and the neck.

The turkey is placed on a X-shaped rack, breast down. I don't baste until the back has browned and skin hardened. Then in a slow oven, 250 or so - baste with butter. Most of the juices will go into the breast meat, and it becomes very juicy.

The bird is turned about an hour or so - breast up, and basted with juices until browned nicely. There are more juices escaping now - to use for gravy. (start using thermometer testing for doneness in legs here).

It is alway nice to have the saved (past turkey offering)frozen and available if needed.

Bejay

I get almost 5-6 cups of drippings from my annual turkey. What I've done for years is roast my turkey in a Reynolds' Oven Bag. Not only does an 11 pound bird get moist and perfectly done in 2.5 - 3 hours, but the bag collects every golden drop! Bonus: no basting - and the skin gets golden brown. After slicing the open the bag and remove the bird, it's easy to pour out the drippings and put it in the 'fridge over night. The next day it's a firm gel. In a day or 2 I add it to the stockpot with my turkey carcass, some vegs and herbs and make 5-6 quarts of stock that is the base of some mighty fine soups.
Kris

Sometimes the heritage breeds turn out less dry.

Melissa

Here is a link that might be useful: About a Bird - NY Times article on turkey breeds

I just miss the loads of dripping toast on Boxing Day. Yum