For decades, I just do the old oven-roast at 350 degrees with onions, garlic, lemons, sage and rosemary stuffed in the cavity. Melted butter and spices rubbed on the outside. Cook thigh meat to 160 degrees, pull it out and rest for 45 minutes before slicing. Perfect every time. No fires. No explosions.
Spatchcock that bird. Cooks faster, all meat is done evenly. No dry breast meat and underdone dark meat. I’ll never cook turkey any other way.