Tried this on Sunday evening w/a 12 lb. turkey--outstanding! Mine actually looked kind of brown. However, you are so right about the moist and tender meat. No fuss, but really tasty turkey! Thanks!
It is like we grew up in the same house. A TURKEY IS JUST A LARGE CHICKEN! Keep it simple. You nailed it. My only further recommendation is to cook it in a roaster so you have the oven for casseroles and reheating.
You are absolutely right that cooking it breast-down is the only way to go. The flavor is just soooo much better. I have no idea who decided breast-up was the "right" way, but shame on them! I'm not giving this a rating because I do actually put a couple of carrots, celery stalks, and onion in the cavity of the bird. I also smear it with either olive oil or butter and sprinkle salt, pepper, and sometimes some rosemary or thyme on the outside. I think that adds a huge difference to the overall flavor and only takes about 5 minutes of effort. I did want to add support for the cooking method, though, as it is really the best. No basting is nice as well!