I learned this from Nemo Bolin at Cook & Brown when I cooked my first turkey, and I think everyone should know it. You know the age-old problem of the white meat cooking faster than the dark? Here's a simple and effective solution that doesn't involve hacking up your bird before you roast it.
Do this an hour or two before you cook your turkey. Fill a really big mixing bowl with ice water (mostly ice and a little water). Put the turkey in the bowl so that the breast is submerged in the ice water, and the legs hang over the side of the bowl. Now the legs can come up to room temperature while the breast gets really cold. That's it. So simple! Just take it out and pat it dry before you season and roast it.