The Proof Is In The Pan??

So we had Thanksgiving at a friend's home and thus I cooked a turkey for BJ and I the day after.  Since I had gotten stated concerns from others regarding cooking with aluminum, I opted to cook the bird in a pan with a rack and then covered it tightly and completely with aluminum foil.  The same process was used...the 500 degrees for the first hour, then shut off the oven and wait 6 hours.   Well, the white meat seemed a bit dryer this time...not as moist and flavorful.   The bird was cooked completely and the dark meat was fine.   So I took a portion and let it sit in the juices overnight and we had it again the next day and it was very good.   So I think I will continue to cook it this way...I just may look for a different pan that is similar to my aluminum one but..not aluminum.   Turkey 101 continues!  Anyway, turkey soup tonight...could you have guessed that?