Best way I ever did it was on a V shaped roasting rack breast side down. Use slices of bread between breast and rack to protect breast meat.
Dark meat cooks through thoroughly and white meat doesn’t dry out.
Worked well for me.
I do the same except in a paper bag (no bread slices). Every part of the Turkey is cooked correctly and the white meat is tender and moist.
Best Roast Turkey I ever had was Injected with Champagne, covered with apples and baked in a roasting BAG.
Not a single dry piece of meat and the flavor was astounding.