Someone's thanksgiving dinner--wish I could sit in. From Bizarre Hatred of Random Celebrities:
The Great Beast: The bird itself is crucial. If pressed, I'll use a frozen Organa farms bird, but usually I get it from Saltspring Island--an organic farm, free-range birds who eat worms and run about bothering the sheep. I prefer a never-frozen, New York dressed, 21-day dry-hung bird, but some folks find that too flavourful (oddly, a lot of folks who eat chickens and turkeys want them to taste like styrofoam it seems) so I've settled on 18 day if I've got guests.
My turkey is seasoned with three kinds of sage, rosemary, thyme, garlic, black pepper, salt and lemon. I cover the breast with foil, pop it into a well preheated oven at 500F, and turn it down to 450 after a half-hour or so, and take the foil off in the last 15 minutes. I cook it to 150 on the breast-bone, take it out and let it sit for 10 minutes. Gooshing with juice, and perfectly cooked.
If I do stuffing, of course, I have to cook it a bit longer to take care of the insides. My stuffing takes about two hours to make, as there is a lot of peeling of chestnuts and sauteeing of onions, garlic, celery, water chestnuts, etc.