About 7 years ago, Gourmet magazine tested every method they could think of to roast a turkey. Brined, basted, breast side up, breast side down, start high and go low, start low and go high, etc. The method that won was so unbelievably simple that they had to try it again and again to prove it worked. And it did. The method was, to do almost nothing. Salt and pepper. Preheat the oven to 450 and blast it for 1 3/4 to 2 1/2 hours turning the pan once 180 degrees halfway through. I have now done this for the last 7 years and even the 39 cents a pound frozen grocery store birds come out perfect. My mom now does it this way as well as several people I work with. It is pretty much foolproof.
It is important that your oven is clean to prevent a lot of smoking (there will be some) and they recommended only doing it with a 14 to 16 pound bird but I have doen it with bigger ones than that.
I hope it runs out well however you do it. http://www.gourmet.com/magazine/2000s/2005/11/turkey