The main event, the va va voom of any celebratory feast. Some people are hesitant when cooking turkey for the first time, but honestly if you follow a few basic principles the results will be incredibly pleasing. I like to keep my turkey quite classic as I have done so here. Just make sure you give yourself enough time for the bird to thaw fully before cooking it.
Dry the skin of your turkey before basting liberally with butter for crisp skin and moist flesh.
Make sure you wrap the bird with plenty of extra wide tin foil to prevent moisture escaping as the bird cooks.
Ensure you know how much the bird weighs. You can use the weight to calculate the cooking time using some really handy online calculators. I generally say 40 minutes cooking time per kg as a rule of thumb.