I refer to my turkey roasting technique as Blasted.

Brine as desired.

Bring stuffing up to 325 degrees.

Gradually, over 10 minutes, fill and drain the turkey cavity with 5 gallons of boiling water. Salt and pepper cavity ... add steaming hot stuffing.

Place turkey (seasoned on the outside) in a 450 F degree oven.
Ater 30 minutes - reduce heat to 300 degrees - and rotate bird in oven.
Cooking time is now 15 minutes per pound (foil wrap wing tips.)

The big - bird (nothing less than 24 pounds) cooks from both the inside and the outside....many say the flavor exceeds the "oil boiled " method....(at a lot less cost.)

Sincerely
Gargoyle

developed in a frantic fit of desperation while doing a "catering " job. (wild rice stuffing preferred.