Step aside folks, let a professional through...
First, make sure you have a quality turkey like Tom's or Butterball...
Then, do a regular defrost with the turkey, I prefer a refrigerator defrost, if it's not defrosting NOW, just wait and do the water defrost. Refrigerator defrosting is the best method forflavor because by using the water in the sink method, there could be small holes in the bag and that water (over the course of a couple hour defrost) can rinse the natural flavor off your turkey.
Don't forget to remove the gizzards...
Prepare a nice rub for the turkey. Mix butter and your favorite seasonings in a bowl, and dig your hands in the goo and rub it all over the turkey. Then set the turkey in a roasting pan on top of a couple overturned ramekans or glass bowls. If you don't know how to use the timer on the turkey, use the popcron method...fuck stuffing the bird, fill the bird with one cup of uncooked popcorn (when the popcron starts popping full pop, the turkey is done). I always baste, but not until about 15 minutes before completion, remove the alumnium foil at this time and baste every couple minutes.I plunge the baste into the turkey to baste inside and out.
I'm a bit tired due to a wild weekend, so probably left some ideas out, but remember to defrost in the fridge, baste only the last few minutes and if you can't use the timer, uswe the popcron method....I haven't had a dry or bad turkey yet (other than the one eyar my wife saved a whopping 89 fucking cents ona no name brand......)