Schu's butterfly method is a good one. Also there's nothing like a smoked turkey if you have the time. For a simple oven roast I use an Alton Brown method. Rub the skin with peanut oil and season, but remember certain seasonings will burn. You can also rub seasoning inside the skin taking care not to break it, the last time I used a seasoned butter. Tuck the wings under, or truss, preheat the oven to 500degrees. Put the bird in feet first for 30 minutes, remove and reset the oven to 350. Using a double layer of heavy duty aluminum foil, cover the breast in a triangle, the shape from the front down to the legs determines this. Put back into the 350 oven and finish off for a couple or few hours until the dark meat thickest part of the thigh reads around 180. The foil cover keeps the breast meat from over cooking and drying out. Ideally it will be 165 when the dark meat is 185, after resting a good 30 minutes. Caveat---this method works for a 12 to 16 pound bird. If you need more it is better to cook 2 small birds instead one humongous one, which will take a different method. Also, always feet first because the back is the hotter part of the oven and the bones of the legs are not a worry.