Before the turkey goes into the oven, stuff the bird loosely to allow even cooking. Also, cover the breast with aluminum foil to prevent over-browning, and leave it in place until cooking time is almost over.
To ensure a crispy skin, roast the turkey in a 425 to 475 degree Fahrenheit oven for the first 20 minutes of cooking time. Turn the oven down to 350 degrees for the remaining time.
While the bird is roasting, do not open the oven door until it is time to remove the foil. This prevents fluctuation of temperature, which dries out the turkey.