I got this recipe from a chef I represented when I was a public defender, so we know it in my house as "Jailhouse Turkey" (sorry Jamie O.). I've made my turkeys this way ever since, and there is absolutely no comparison to any other way I have roasted them. I always brine my turkey as well; it's well worth the effort. The one other tip he gave me was to preheat the oven to 500F, then turn it down to roasting temperature as soon as you put the bird in the oven. This sears the skin to the bird and seals in the juices like you would not believe. Thanks for posting such a lovely recipe.