I rub the inside of the bird with lemon then drain it because no one but me likes the occasional surprise mouthful of lemon in their stuffing. Broken up loaf of white bread (not hard lumps, but allowed to sit around long enough to get crispy on the outside), a decent amount of chopped onions (not chopped too small, I use one Spanish onion per turkey, but some may not like that much) sage and thyme and one-third pound of butter melted over it for moistening and all mixed together. (I can tell when the sage and thyme are right by smell, and you'll notice I don't put a whole lot of extraneous crap in my stuffing either). It works best if you don't stuff it too tightly, but a whole loaf is too much to get into any turkey (their insides tend not to get any bigger when you get past about 15 pounds), and since I'm a greedy pig when it comes to my stuffing I'll pack it somewhat. Including in the spaces next to the drumsticks. You can also stuff a large amount under the neck skin flap (if it hasn't been removed) then skewer that down. (An alternative if you don't want to pack it very tightly is to wrap your extra stuffing in tinfoil with half the turkey neck inside and cook it along with the turkey. The other half of the turkey neck you might put over the stuffing hole to help try to seal it up, if just tying things together doesn't work.)
Prepare the bird by cleaning and washing, stuff, tie down the wings and try to tie the legs together (they won't cover the hole completely, that why I mentioned putting the half turkey neck over the hole) then lemon, salt, pepper, good paprika all over, the other two-thirds pound of butter in two chunks on top of the bird. Salt, pepper, paprika on top of the two butter chunks or they'll wash away the stuff you put on the bird and leave not much behind. Start basting after two hours (baste gently the first time or two, again to avoid washing away the salt + pepper + paprika), then baste after an hour, then baste every half hour until there's a half hour left to go. If over 15 or 16 pounds, cook covered @ 325 for 15 minutes a pound (take the cover off to baste it anyway), uncovering for good with an hour or two left to go. The turkey should be finished when the drumsticks and wings move easily, but you may want to use your head about the skin if it's cooking too fast or whatever. I've cooked over 30 turkeys, so I've got a pretty good semi-instinctive feel for when things are going too fast or slow and what to do about it and when.
Here's the controversial part: a small turkey (less than 15 pounds) I cook uncovered at 225 for half an hour a pound. Some people say that temperature's too low, you may get bacteria in the stuffing, but I haven't had a problem yet.