I kept things simple this year. We got a Butterball. So I didn't brine the bird as, it turns out, I did do last year.
When I made my Turkey this year, I stuffed it, but not with stuffing (dressing). I stuffed her with onions, apples, celery, lemon, herbs (parsley, sage, rosemary & thyme--try saying that without singing it.??!). I also massaged the bird with a compound butter with the same herbs, as well as salt and pepper.
I started the oven at 500 degrees and when I put the bird in, I lowered it to 350. Every 30 minutes, I took the bird out to baste with broth and butter...depending on my mood. When she achieved the appropriate color, I covered her with foil, so she wouldn't burn or dry out to much.
At about 3 1/2 hours, she was done. She came out of the oven and rested for 30 minutes before we cut her up and ate her!!!!!