Mom tried a new method (or really an old method) of cooking the turkey this year. See the November Gourmet Magazine, page 180 for the whys and wherefores. They cooked 40 turkeys. Mom only had to do one to know that it was perfect.
Basically, first clean out your oven and put away the smoke alarm. Then, salt and pepper the turkey, put it in a 450 degree oven and cook until the meat thermometer reaches 170 degrees. It took less than 2 hours for a 14 pound turkey. The results were lovely, crisp skin and moist white meat.
There is no basting, no need, if your oven heats evenly, to turn the bird, or even, because we didn’t have one the right size, the need for a rack.
The only problem was that the smoke, even from a fairly clean oven, turned on the smoke alarm and we had to wait until John Sweeney came to take it down.