I'm not a good cook, but I believe professionals who have told me that it's simply not possible to cook a whole turkey in a regular (non-commercial) oven. Maybe try a chicken?
Huh?
I tried to cook two turkeys at once- they were such a good price-
Now that is hard to do in one oven !
Had to BBQ one when I could not get the door closed. Funny memory.
OP
I am not an organic eater. All poultry here is hormone free.
So the best turkey for me is the cheapest utility grade one I can find. Usually means it is missing a wing or has torn skin. (During processing).
Most frozen turkeys are pre brined for you so they stay juicy. The cheaper the turkey, the more likely it has been brined with mild salt water, and that is good for keeping it juicy. Young turkeys, 5 to7 kg ( up to 15 L's) are the most common as gatherings are geting smaller, and are easy to handle. As another said, less bang for your buck, but easier to cook without dryness.
If you are vegetarian, and neither you nor SO know how to cook it, I suggest having SO (next time) be the turkey chef beginner. Why would a vegetarian want to pull out the turkey parts, wasdh it, etc?
Just thaw it 100% the day before you cook it. Any problems I have had have been due to trying to cook near freezing, but barely thawed, turkeys. Timing was off or dark meat did not cook as fast because it started too cold.
My last turkey, I butterflied, and will definitely again. I also have used the flipping method to imoprove cooking times and juiciness
Edited.. I looked up spatchcock.. Same concept as butterflied- remove backbone, flatten and even out the bird. Highly recommended!