Use hormone and antibiotic-free, free-range turkey if at all possible.
For safety, defrost frozen birds in the refrigerator (never at room temperature), figuring 2 to 3 days.
If speed is of the essence, defrost in a sink full of ice water, changing water frequently.
A safe bet is keeping fresh turkey no more than 2 days. Keep it cold at all times.
Season bird overnight with a blend of flavorings (maybe fresh herbs, garlic, shallot, and/or onion, with some olive, or whatever is your tradition), spread under the skin.
I like stuffing inside the bird.
Never stuff until just before going into the oven.
Roast in a large, shallow pan, not a deep one.
Roast at 325 degrees, basting often, about 15 minutes per pound, or until thigh reads 170 to 175 degrees on an instant reading thermometer. Rest 10 minutes before carving.
For juicier breast, roast breast down for 2/3 of time.
Baste with pan juices and dry wine, cider, or broth for delicious pan juices.
A little stuffing in the pan juices makes for better gravy.
