Many thanks to everyone for their suggestions I soaked the turkey in salt water to brine it, 12 hours for a 12-lb bird, and then brushed melted butter under the skin of the top of the turkey before baking. I covered the bird with cheese cloth and basted it every hour with a stock and butter mixture. I had chopped carrots, celery, onions, and leeks in the bottom of the pan sauteing in the stock mixture. For gravy, I put the sauted vegetables in a food processor and added it to the stock/juice from the pan heating in a saucepan; the veggies thickened the gravy. I had a lovely turkey dinner with potatoes au gratin and baked spaghetti squash, and there are two bags of turkey in the fridge and nine in the freezer for the next couple of months. Whew, first turkey down!