Step 1: Choosing and preparing your Bird
A good second rule to follow is to not stuff the turkey with bread stuffing. Roasting a bread stuffed bird is possible, but it will add to the cooking time. What I suggest is to stuff it with some onion, apples, pears, and lots of fresh rosemary and sage. Just cut the onion, apples and pears into quarters and stuff them into the bird with the fresh rosemary and sage. Make sure to fully stuff it so that everything is tight inside. This will help the turkey keep its shape while cooking. Then, put a whole apple and/or pear on the end to keep everything in and tight. Here's a shot of my fully stuffed bird.
Once the bird is stuffed, make sure that it is tied so that the ends of the drumsticks are together and that the wings stay close to the breast. Note how I just tucked the drumstick ends into the flap of skin near the opening for the stuffing. I then just used string to keep the wings tight to the side of the bird. Try to make it as tight a ball as you can. Once it's tied, you can either butter the skin or keep it dry. I prefer to keep it dry because it makes the skin crispier.