Thoroughly wash the bird with cold water and pat dry the cavity and skin.
Slip small chunks of butter under the skin and over the breast entirely.
You can break the turkey down now for faster more even cooking and ease of carving if you are not going to present the whole bird at the table. I have found this really saves a lot of time, effort, as well as a moister breast.
Take the giblet pouch and all trimmings from the bird, celery scraps and onion scraps and skins from stuffing and a carrot rough chopped in a large pot. Cover with water and bring to a boil. Simmer while preparing the rest of the dinner until needed. Season with salt and pepper and a little poultry seasoning.
Roast the turkey at 350 degrees until done about 20 minutes per pound to an internal breast temperature of 170 degrees. The thighs and legs should be done at this point due to their smaller size. Check with a prick to the skin at the deepest part of the dark meat and watch for the release juices to run clear. If unsure return to oven until temperature reason 170 degrees.
Let rest for 20 minutes before carving.