A little hectic around here. Made the roux for the gravy and herbed the bird by smearing a mixture of herbs, butter, and oil under the skin and all over the outside. Then off to some friends' where I'll roast it up!! 425 degrees breast down for 50 minutes, then breast up at 325 for probably another hour and 45 minutes, to get to the magic temperatures on my turkey page:
Remove from the oven when an instant-read thermometer reads 150 degrees in the thickest part of the breast. The thickest portion of the thigh should be 10-15 degrees higher.
After the 30-60 minute rest, the temperature coasts up by ten degrees.
Hope yours is brined and ready. And I hope you and yours find much to be thankful for. Happy Thanksgiving, all!