Well it is getting close so i thought I would start a new thread for tips and tricks and begin by my passing on what I regard as the best way to prepare a turkey - it's basically a tweak of existing ideas for high temperature roasting.
So here goes: Barbara Kafka pioneered the idea of doing a turkey or chicken at say 500f until the internal temperature was where you want it to be (about 2.5 to 3 hours for a 20lb) but while it worked pretty well, it wasn't perfect because of the perennial problem of white versus dark meat. Then the NY Times (for roast chicken) added the idea of cooking it in a preheated cast iron pan with the legs splayed and so close to the cast iron that it solved the problem of light versus dark meat easily and perfectly:
I thought to myself this would be awesome for turkey except what kind of pan could I use to fit a turkey? Looking around I discovered this:
and ever since I bought this a few years ago, I have been (a)making turkey a lot more - cause it is so quick and (b)always having it come out perfect :- )