First of all I start with a Jenni O Bird. Can not go wrong with a company that only does Turkey. Unlike Butterball that does Chicken and Pork.
Use a bag, basting is a pain and keeps you up all night doing stuff. Prepare you bag (little flour, shake, dump flour) keeps bird from sticking to bag. Garlic powder, Onion Powder, little pepper, lawry seasoning salt, smoked paprika, Poultry Seasoning.

Cook low and slow, till thermometer says its done. Poultry should reach 180 degrees.

I have done turkeys for years like this and never had a dry bird and everyone loves it.

Have fun and just remember not to let it stress you. It is like a big chicken cooks the same.

Just outside of Chattanooga, on Signal Mtn.