Update: upside-down turkey, with pics

Well, I did it. I roasted that turkey breast side down, and I thank all of you who gave me guidance. I did not brine the turkey before roasting it because it already had an injection of fluid before packaging. I prepared the roasting pan with a rack and mixed veggies, onions, celery and baby carrots:

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The turkey was a 10.3 lb Butterball:



This was shoved into the "where the sun don't shine" orifice:

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LOL, I should have taken a picture.

I tried to butter that cold turkey with softened butter. Next time, I'll use olive oil. I also added potatoes to the veggies:



The bird was roasted for 3 hours, uncovered, at 325*, then covered with aluminum foil, and held at 200* for about 45 minutes. Here it is, straight from the oven:



I turned it over, and found that the breast and legs did not brown:



That turned out to be the most moist, tender and delicious turkey I have ever made! 4.5 out of a possible 5 stars! What would I change? Two things.

Next time, I will turn the turkey breast side up for the last 1/3 of cooking time to allow the skin on the breast and legs to brown. And I will omit the potatoes in the roasting pan. They turned out dry and uninteresting, and were not really needed after all.

Thanks everyone for your input!