1) Feeding a lot of people? Sweetwater Spice Co. recommends cooking separate breasts and legs / thighs. I find that most ovens can house two 7-9 lb breasts but only one whole turkey and family feuds over sparse dark meat is a thing of the past when one can roast 8-10 on a single rack of the oven. In addition to the increase in usable meat, prep and cooking time for a breast is significantly less than for a whole bird.
2) One of the keys to Peking Duck is that it is air dried to help produce a crisp skin and a similar approach can be taken with turkey. Try air drying your turkey on a roasting rack in the fridge for 2-4 hrs before cooking.
3) Strain the TURKEY BATH brine after you remove the meat. Mix the spices and herbs you catch with oil, bacon fat, or butter, and rub under the skin of the bird. This can also be applied on the outside of the skin, but it is not as effective.
4) When roasting whole turkey, Sweetwater Spice Co. recommends starting breast side down, turning only for the last hour of cooking in order to brown the skin.
5) When smoking turkey, don't go low and slow. There is no connective tissue to break down in your turkey so treat your smoker like an oven and use oven timing - 350 degrees for 17-20 min per lb.
6) When carving your turkey, remove the breast meat from the body, then slice it. Simply trace the knife along each side of the breastplate and allow the ribs to guide the knife as it meets the wing joint. This produces one solid cut of meat that can be handled quickly, easily, and effortlessly.