Here are the simple steps to a golden, moist bird.

To Buy
Plan on at least a pound per person.  If you buy a fresh turkey, store it in the refrigerator and cook it within 2 days.  Frozen turkeys can be stored in the freezer up to a year.  

To Thaw
Don't leave turkey on the kitchen counter: bacteria thrives at room temperature.  Do leave it in it's original wrapping on a tray in the refrigerator.  Count on 5 hours thawing per pound.  For a faster way, place it in the sink and cover with cold water.  Change the water occasionally.  This takes a half hour per pound.

To Stuff
Remove the giblets and neck from the body and neck cavity.  Rinse inside and out with cold water.  Pat Dry.
Spoon enough stuffing into the neck cavity to make it rounded.  Do not pack.  Bring the neck skin up over the back, or fasten it with skewers and lace butcher's twine through the skewers.

To Roast
Remove large birds from the refrigerator and leave them at room temperature for about an hour before stuffing and putting them in the oven.  Preheat oven to 325 degrees.  Place the bird breast side up on a rack  in a shallow roasting pan and bush the skin with butter, margarine or vegetable oil.  Cover the pan with the pan lid or foil, dull side out. 
Roast, basing often with the pan juices.  Self basting birds, however, are already injected with oils so the require less basting.  To brown, remove the foil for the final hour of cooking.  If browning unevenly, cover the dark areas with small pieces of foil.  
Turkey is done when juice run clear when the thigh is pierced with a skewer, or when a drumstick move easily.  Another way to test for doneness is to insert a meat thermometer into the thigh of the bird before roasting.  When the temperature reads 180F. the bird is done.