I always buy a Butterball turkey and roast it unstuffed in a large Reynolds roasting bag. A big turkey roasts in about 3 hours, no basting is required. The roasting bag conveniently collects all the juices and fat for making about six cups of home made gravy. I’ve been the family turkey roaster for over 20 years, my turkeys turn out perfectly, very tasty and juicy.
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.
I buy a cheap fresh turkey at Kroger the day before TG. TG morning I rub the entire bird down with soft tub margarine then season with seasoning salt, garlic powder and Hungarian paprika.
Stuff the cavity with onion and fresh Brussels sprouts throw it in my grandmother’s 100 year old roasting pan, add some winking owl chardonnay to the bottom, cover and cook for about 5 hours. Moist, brown and falling off the bone every year. While its cooking I generally drink the rest of the bottle of the chardonnay. :-)