As many people can attest, roasting a whole turkey can be a serious pain. Getting it to come out where the legs/thighs are done and the breast meat is overdone is only one of the problems. There are many techniques to address this, like brining. I wanted to share a couple of things that we're doing and solicit other ideas.
For the main T-giving meal today, we're going over to my ex's and we're bringing a smoked turkey. I believe Mrs.k2002 got that one from Williams Sonoma, but there are other sources. We've done this before. The turkey just needs to be heated and some stuffing cooked. When visiting some in-laws the last couple of years, we've had deep-fried turkey. Tastes great and is tender, but an open flame and that much oil makes me very nervous.
For ourselves, Mrs.k2002 got a small-ish (11lb) turkey and cut it up. She roasted just the breast over some stuffing in a small roasting pan. She had dry-brined the breast and rubbed it with seasonings and it came out very moist and tender. She'll probably cut back on the dry-brining next time because the turkey came out a tad salty -- nothing bad, just noticeable. One nice thing is that this took a lot less time to cook. (2 hours, I believe.)
The next day, she braised the thighs in red wine (after dry-brining them as well.) Again, very tender.
The carcass, wings, and legs went into a pot with some vegetables, salt, and pepper and got turned into 18 cups of turkey broth.