Ultimately, a small turkey is pretty much like a big chicken - when people grasp that, the whole 'ohmygodihavetocookaturkey' panic tends to subside

There are tons of ways to do it, but since you just want it to be 'good enough' I would skip the complicated methods, and KISS.

Remove anything inside the turkey (giblets, etc). If you are having a Delia moment you can make gravy, if not, feed them to the dogs or toss in the bin!

Stuffing tends to be where people eff up a turkey - especially meat stuffing, it can stay raw / undercooked even when the turkey is a perfect temperature. So cook the stuffing separately (as a bonus, you can cook as much as you like, since there isn't all that much space in a small turkey, and people tend to like stuffing (at least my friends and family do!) I make sage and onion stuffing, since it works for both the meat eaters and vegetarians but whatever takes your fancy. Instead, you can put seasonings in the cavity to 'scent' the meat (a peeled onion cut in half, a lemon and some whole peeled garlic cloves are my preference, but part of it depends on what you do with the butter (next) just match up the flavours.

To keep it moist, and make a nice crispy skin make a herb butter (mix butter, not margarine, with herbs of your choosing - crushed garlic, some flat leaf parsley, and a little lemon juice would be one option, others would include lemon & thyme, rosemary, or anything else you fancy). Rub half of the butter mix under the skin (wiggle your fingers under to create a space, careful not to rip) and then smear the rest over the top on the skin.

Pop into a hot pre-heated oven (gas mark 7 or 8) for 10-15 mins, then take it out, and cover the breast with strips of bacon (with some fat on, not totally lean) This will help keep the breast moist and, bonus, it is bacon (which I am told makes everything better...) Then turn the oven down to around gas mark 4, and cook for ~ 15 minutes / lb until the juices from the thigh run clear (old school method, no meat thermometer) or it is around 160C (make sure the thermometer doesn't hit the bone as you measure the temperature).

Take out of the oven, cover with foil, and leave to rest for at least 15 minutes before carving (this brings the juices back into the meat). Again, if Delia takes over your body, you can use the pan juices to make a quick gravy - this is the way I almost always do it, as the process takes about the same amount of time as the turkey needs to rest, so may as well use the time!

After dinner, take the rest of the meat off the carcass and refrigerate. Should you have a spare grandmother lying around, she can make soup from the bones or, if you are like me, it goes in a sealed bin bag, on the basis life is too short for skimming the scum off simmering stock during the holidays!

Stuffing recipe I tend to use in theory (I am not terribly good at recipes, I 'eyeball' it!) A large loaf of slightly stale white bread - if you have a 'end of day' section in your supermarket, this works well! - cut into cubes around the size of a dice, and toast in a low oven (you can do this before you cook the turkey until the point it is in the dish before cooking) until lightly brown and slightly crisp - crouton like. Meanwhile gently fry onions and garlic in some butter until soft then add freshly chopped sage and some pepper and cook for a minute more. Then in a large bowl mix with the toasted bread cubes, and enough stock (veggie or chicken, depending on your audience) to just moisten it. Pop in a buttered oven dish, and cook until it starts to brown on top).