That's a very big bird for a typical domestic oven!

The first thing is to get it thawed and up to room temp. That will take 24 or 36 hours out of your freezer. Don't keep it refrigerated whilst thawing, or your cooking time will be all screwed up.

The second thing is to not stuff it. Make your stuffing in separate loaf tins or something. If you stuff the cavity, the stuffing won't cook properly. If you stuff the neck end, about two or three pounds of the meat at that end won't cook properly and will be as tough as old boots.

Smother the breast with streaky bacon (or slather the breast with melted butter and seasoning) and put a big knob of butter and a lemon cut in half in the cavity. Season. If you don't use bacon, cover the breast with foil.

I reckon your bird will need about three and a half hours at 160 degrees, aybe half an hour longer. Whack it in the oven and just leave it. If a lot of watery liquid comes out, scoop most of it out every now and then.

If you've put foil on top, take it off for the last half hour or so. If it's looking pale, whack the heat up to 200.

Right at the end, take the turkey out and rest it for not less than half an hour. You could be getting on with your roast spuds and sprouts.