There’s a YouTube video for roasting a turkey at 500°F, for one hour. Looks great, not burned, juicy and tender. I doubt if you get any pan juices, though. My ex-mother-in-law put her turkey on at about 5 a.m., and cooked it really slow for about six hours. It was always tender and juice, though.
If you want quick, I cook my turkey for 3 1/4 minutes per pound. In a masterbuilt XL indoor turkey fryer with peanut oil at 350 degrees. First inject with a mix of cajun spices, zatarans crab boil and 1 stick of melted butter.