The turkey is just short of 12 lbs. I stuck lemon wedges, sage leaves and onion halves into the cavity, and piped lemon sage butter under the skin, trussed the bird, added about 2 cups of chicken stock, 1 cup of hard cider, and a little water to the bottom of the roasting pan. Oh, and the whole bird is rubbed with salt and pepper, both inside and out.
The bird was then covered tightly with foil, and "forgotten" in a 325F/165ºC oven for three or so hours. This in effect steams the bird, keeping it moist. Once it's done (165F by most recent guidelines these days, my bird was still moist, despite clocking in at 180F when I remembered I had a bird to attend to...), I just slather the surface with butter, put it back in the oven at 375F/190ºC for long enough to give it a nice, golden brown and delicious skin.
As a post-mortem, I'll decrease the liquid in this roasting pan next time. The pan drippings would have been a little more flavourful for the gravy, had I added carrots on the bottom of the pan like last year. I forgot.