Wikipedia told me that turkeys (the birds) were imported to Europe from Turkey (not the bird) long ago. I have a friend who spent this past Thanksgiving in Turkey, where they don't celebrate the holiday (except that the birds do). She had a celebratory dinner at a Chinese restaurant. I haven't cooked a whole bird in the last few years. Parts have been the way to go. I love drumsticks (I've even played timpani with them), I love thighs (I've played ... uh, oh, don't go there), I love the breast (someone help me get out of this downward spiral).
Today's chapter, excerpted from my autobiography, is titled "For the birds: how I cook budgies and other 'cheep' critters." Did you know that turkeys have been known to drown in a rainstorm if they stick their heads up into the air and "gobble"? I don't know if that's true, but I hope it is.
All you do is start by brining the thighs and/or drumsticks for 2 to 3 hours, rinse well, and dry with paper towels. Heat your oven to 300, put the thighs and/or drumsticks (I wouldn't use this method for breasts) into a pan and add some stock, some onion and carrots and green peppers and celery and pepper. Bake for 2 to 2 1/2 hours, until tender enough to eat without your dentures.
Alternatively, broil them, starting skin side down and ending skin up for crisp-itude. I would think this might be suitable for breasts as well.