I'm cooking one every couple of weeks and thought I would share my techniques to encourage others. I have it down!
I buy a big turkey breast from the Sav A Lot for about $1.69/lb, usually runs $14 or so dollars. Defrost it per how you wish, a couple of days in the fridge is always good. Check for any bags of giblets or whatever in there, although if not bagged, just leave them in to cook.
Put on a roasting rack in a roasting pan. Add water to about 1/4"-3/8". Insert a meat thermometer into the thickest part of the breast making sure you don't push it through.
Preheat the over to 450 degrees. That is not a typo. The purpose is two fold; it crispens the skin and kind of gives a jump start to cooking the meat.
Put the turkey in the oven. Turn the heat down to 325 degrees. It will cook in a couple of hours. When it hits 170 degrees, it's done.
I do a couple of things to make this fit my routine. First, I don't cook it until 9PM so the over doesn't add more load to the A/C. Then I just leave the turkey in the oven until the AM. This finishes off any lesser cooked areas and has no down side. Remember, NOTHING is living in that oven. By the AM, it is ready to split in two (the hardest part!) and enjoy.
Save the juice, see my post on making primal gravy, or just use it as is.
Keep all the bones, giblets, and small pieces in a zip lock in the freezer. I also keep the juices there in a jar. After you collect a few carcasses, you have an incredible base for turkey soup.