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[quote=Anonymous]Look up "spatchcocking" the turkey.  To "spatchcock" it means to cut it on either side of the backbone (or alternatively you could do it on either side of the breastbone) so that it collapses down flat on top of itself.  Cooking it in pieces would achieve the same thing, which is to make it all cook more quickly and evenly.

My recommendation is to use a big cast iron skillet if you have it, or if you don't, a big rectangular baking pan that's big enough for your pieces.  (A roasting pan is probably too big--unless your pieces won't fit into something smaller.)  
Wash and peel a bunch of carrots.  Separate and wash a bunch of celery stalks.  Cut some large onions into thick (3/4" to 1") rings.  
Scatter the vegetables in the bottom of the pan.  You can criss-cross the carrots and celery, or have them all run the same way.  The idea is that these vegetables are going to take the place of a rack, and keep the turkey off the bottom of the pan.  Over the course of cooking, they're also going to get soft and yummy with the drippings, and give off aromatics to flavor the meat.  
Then, arrange the pieces on top of the vegetables.  I'd put the breasts on the bottom, skin-side up, and then arrange the rest of the pieces (the dark meat) around and on top of them.  For the wings, cut off the smallest skinnest part (which would probably burn otherwise), and stick the rest of the wing in there somewhere.

In a small bowl, mix some salt, pepper, thin-sliced garlic, and either olive oil or softened butter (or a little of both).  Add some chopped fresh herbs--parsley, sage, and thyme.  (2 parts sage to 1 part parsley and 1 part thyme.)  (Rosemary is only if you're an incurable Simon & Garfunkel fan--I wouldn't.)  Mix the herbs into the rest with your fingers to form a paste.  With your hands, rub the paste onto the exposed skin sides of the meat.

Then consult a spatchcock recipe for time and temperature.  Cook the dressing (stuffing) separately.  [/quote]

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