My spouse and I are on our own this year and briefly flirted with the idea of going out for our holiday meal, but I love turkey and all the turkey leftovers, plus the gallon of delicious and nutritious bone broth I will make with the carcass. I am using the slow-roast method. I have a small ten pound turkey, locally raised on an Amish farm. I brined it for a day, then rinsed well and patted dry. I then salted inside and out, and rubbed melted butter over the bird so it will brown nicely. I filled the cavity with a garlic bulb left whole, a small onion, a halved apple, plus a big bunch of thyme, and stuck sprigs of thyme and rosemary. And parsley in all the other nooks and crannies.
Placed in a shallow roasting pan lined with foil, added some carrots and other root vegetables around the sides, the placed uncovered in the oven set at 200F/93C for ten hours. An hour before dinner raise the temperature to 375F/190C, and
165F internal temp deepest great and thugh
people warn foolishly, but safer because bird is thoroughly cooked (remember worries about areas not well done enough?)