If your end result is more important than the presentation, than roast your turkey - BREAST SIDE DOWN - in a roasting pan with a "V" shaped rack.
First throw a chopped onion inside the cavity with a little sage and a good bit of cracked pepper, pour a cup of water in the bottom and cover with lid or seal with tin foil, and bake at 350 for 2 1/2 hours for a medium bird, remove cover and continuing roasting for another 45 minutes. Remove from oven and let stand at least thirty minutes before slicing. Standing time allows the circulating juices to resettle back into the flesh. Never stuff for a tender bird, the salt in the dressing will draw out the moisture if the turkey has not been brined, cook dressing/stuffing seperate if desired.
This is the way I do my Thanksgiving bird, presentation is a moist arrangement of juicy tender delicious sliced turkey on a large platter rather that a perfectly browned, but dry picture perfect presentation. I don't know about you but I favor taste over a dramatic table centerpiece.
By the way depending on salt brine to flavor and ensure moistness is an effective way to get perfect deli tasting turkey, but not the wisest health choice, excessive salt will increase your blood pressure and decrease your bone density! {(^..^)}