I have by accident found a new way to cook my turkey and I will not cook a turkey another way. It is very easy but it takes time. Think pork shoulder when roasting. For many years I have roasted at a high heat. That is what roasting is. For years many of us have cooked a turkey at 325 degrees. That in a way steams the bird. It cooks until all of the flavor and moisture have disappeared. This way of roasting will give you the best flavor and moisture  in a turkey. I have found that slow cooking will bring enhanced flavor of the bird. You will taste the salt and pepper or any other spice or herb you may add. Even days later you will marvel at how moist the breast meat is. I have cooked them this way a number of times and it comes out perfect every time.

Roast Turkey 
prep time 10 min
cooking time 5 hours

Ingredients
1 turkey ( I like using a 12-14 lb turkey for this recipe)
olive oil
salt/pepper to taste
herbs of your choice (I prefer just salt and pepper)

Pre-heat the oven until it reaches 445 degrees. Cut turkey in half along the breast bone using a large chefs knife. Then cut along the back bone until you have two halves. Rinse the bird well. Place side by side in a large roasting pan. Rub olive oil all over the turkey. Salt and pepper the bird. If you want to infuse another herb sprinkle that on top of the turkey. Place in oven for forty five minutes at 445 degrees. Without opening the oven door reduce the heat to 245 degrees. Leave in the oven for four and a quarter hours. Do not open the oven door. After 5 hours remove the turkey, slice and serve. You will find great juices in the pan to make a wonderful gravy.