Never partially cook a turkey and transport it elsewhere to finish.
I've tried roasting turkeys upside down, but since I brine mine there isn't any appreciable difference in doing it that way. Plus it squishes the breast down and the rack disfigures it.
I brine it; air dry; bring it to room temp; stuff with onion, apple, garlic, herbs, lemon, celery and stale bread soaked in white wine; put on the rack; lather it with olive oil or SmartBalance; put in a 450 oven for 1/2 hour; turn the heat down to 375; check to make sure the breast skin isn't burning; rotate the bird once halfway through to account for the fact that the back of your oven is hotter than the front; I overcook the bird a little because the people I cook for would shoot me if it wasn't totally and completely done, especially the dark meat. Brining gives me that leeway.
Less is not more. More is more and more is fabulous.