Turkey was 39 cents a pound last week so we got our bird early. But the problem is, we don't have the freezer space for a turkey so it got cooked last night (we go to two family meals on that day and I'm not responsible for turkey at either so this is the only way we get leftovers).
Dad was rather proud of his bird, he used the Alton Brown method of cooking it at 500 degrees for 30 minutes then reducing it to 350. He also used oil for browning instead of butter. And notice the probe thermometer with remote timer and display that I got him after he saw it on Good Eats (we are big fans)
When you take it out of the oven, ideally you'd have two huge stainless bowls, one to put the bird in, one to cover the bird with. Once you hit 161 internal temp, the residual heat from the bird will finish cooking it while drawing in the juice (our temps hit the mid to high 170's once it was out of the oven, weird huh?). We didn't have two big bowls so he had to foil it.
Once the two probes equalized and the numbers went down a couple of degrees (showing it was cooling) he de-foiled it.