Once you have cooked a turkey by the high heat method you will never go back to low heat. The turkey ends up beautifully moist and full of flavour.
Preheat oven to 400oF. Bring the bird to room temperature and truss.
Place on a rack over a roasting pan and rub skin with butter, salt and pepper. Roast for 15 minutes per lb for the first 10 lbs and 7 minutes per lb for each succeeding one. After 1 hour turn heat to 375oF. Baste every half hour, if you remember.
Remove from oven when ready and let sit on a carving board, loosely covered with a tea towel for 15 minutes to allow juices to retract.