My favorite way of cooking a turkey is the slow-roast method. Take a big turkey and stuff both the body cavity and underneath the skin as far around as you can go. Smear butter over the whole carcass and put it in a 450 degree oven for about 90 minutes. Then turn the heat down to 180 and cook it for about ten hours or so. The smell of roasting turkey will permeate the entire house, and when you go to carve it the meat will fall right off the bones.
If you want something a bit different, a few years ago I started putting honey between the skin and meat on the breast. I've kept doing it because it has added to the flavor of both the bird and gravey.