If dry brining. ..which I highly recommend. .do it now. It needs to be on at least 24 hours. Purpose is not to season but causes a chemical reaction that keeps turkey moist. I used kosher salt and brown sugar.
Don't underestimate how hard and dangerous it is to flip over a hot big slippery turkey. If doing brine..not necessary to cook breast down. Spread seasoned butter mix (sage, smoked paprika , pepper. .whatever) and no basting. Every time you open oven door to baste it has to get back up to temp...takes longer and dry bird. Tent with foil when it's nice and brown..put cut up onion, carrot etc inside and on bottom of roasting pan. .with wine and water on bottom too. Just about an inch.
Biggest thing is allow to rest..tented with foil 20-30 minutes. No less!! If you can buy a remote probe thermometer. .do it. Thermometer stays in bird with a wire that sits outside the oven so you can keep an eye on the temperature. Every bird is different. ..some cook quickly and some take forever so you can't rely on minutes per pound. I cook to 165 internal temp ..max. temperature will go up as it rests.
Stuffing inside the bird..increases cooking time which means drier bird. Don't do it.
Don't use disposable flimsy foil pan..use sturdy roaster.
Fresh sage. .(no salt since you dry brined) pepper, butter and smoked paprika under skin will give flavor. Dry brine will keep moist. What could possibly go wrong? Thermometer is your friend.