My Dad always cooked the turkey too. In my 30's I learned a way to cook them that I like and would still use if I ever cooked a turkey. My daughter now cooks the turkey.
She rubs the inside with salt and pepper, turns the wings backward onto the back to form a platform to hold the turkey upright with the breast side up, puts it on a rack inside the roasting pan, rubs butter on the outside, pours in a cup or so of water and covers it with a lid. I'd have to look at the directions to find out temperature and times. She takes the lid off the roaster for the last 15-20 minutes or so, so that the skin does crisp up. She bastes the turkey, using a turkey baster, periodically during the baking time. She doesn't put any stuffing in the cavity and I think the turkey has less flavor as a result but it's still delicious.
She buys the turkey with the "pop up" button that pops up when the turkey is done. You can also buy the button separately and insert it yourself or use a meat thermometer pushed into the thigh and not touching bone.
I rub the inside with salt and pepper and loosely stuff the cavity with a dressing made out of a purchased bread cube mix. I add chopped onions, diced celery, sometimes nuts, whole raw cranberries, or anything else that holiday reading suggests to me to the stuffing. I like to add browned crumbled sausage but no one in my family liked it. I thought it helped keep the stuffing/dressing moist and added more flavor. You can eliminate onions.
I make enough dressing/stuffing to fill a 2 qt. casserole dish too. The stuffing and a slice of turkey with gravy is the best part of the meal for me. I want left over stuffing and gravy too.
I put the turkey with the breast and legs buttered, breast side up, in a large brown paper grocery bag, close up the end and let it bake without basting it or even looking at the turkey until I'm ready to see if it's done. The skin always comes out crisp and evenly brown.
I tell when it's done by moving the turkey leg. When done, the leg moves easily.
I then make gravy using the pan drippings. My daughter thinks it's too difficult and doesn't want anyone in the kitchen with her. too bad! :( :) I bring ready made gravy in a jar.
Put the roasting pan on two burners after skimming off some of the fat, add a small amount of water, turn the heat on low, scrape the bits of turkey, skin, and perhaps some small amount of dressing that has leaked out loose.
At this point you can add flour stirring it into the fat and small amount of liquid, if you have a very small amount of liquid, until the flour browns. Then gradually stir in milk with a wisk so that lumps don't form.
Usually there is too much liquid to do this. I add turkey bouillon to the liquid to get extra flavor. Put flour into a jar, add milk, put on the lid and shake until all the lumps are gone. Gradually stir the milk into the pan using a wisk.
I've typed all of this from memory and know that you'll need to have more exact measurements. But this will give you the ideas for two different methods. You can find actual recipes in many different cook books. My favorite cook book is Betty Crocker's basic cook book. Fannie Farmer is a good one as is The Joy of Cooking. There are several really good ones written more recently. You can also find good recipes and ideas on the Internet. Just google turkey roasting recipes or just food recipes to get to several good sites.
I think my Dad tried cooking his turkey on it's breast once and it looked awful. What's on the bottom doesn't brown very well and it gets misshapen sitting on a rack and the skin pulled off in chunks. It needs to sit on a rack so that heat passes under the turkey and also so the turkey doesn't stick to the pan.
Enjoy cooking and eating your turkey. Now I want some too. lol