Brine it, follow the nigella recipe, no worries about it being dry or mucking about with too much on Christmas morning. Beautiful and moist. Bronze is a nice breed but if you brine a nice fresh turkey (not frozen) it will still be lovely.
Dont buy a massive one because you will have loads left over for weeks. Buy one size down because they are always state serving guidelines rather than exact amounts. Also dont forget that once you add your trimmings, you eill end up with a lot of food so dont worry about cooking a smaller turkey. Also to ensure that people eat more of the turkey main course, dont serve a starter so you dont end up with left over turkey.
We never buy turkey. Either get a capon (big chicken, far juicier and tastier than turkeys) or a bird in a bird in a bird thing. If you are in North West get this from Booths . Turkeys are bum. Anything that needs such a load of work to make it even vaguely palatable like a turkey has no place on my table.
Cook it the day (or two) before, slice and joint it - stick however much you need into the slow cooker with the gravy in the morning and it will be delicious and moist whenever you need to serve it, free's up your oven for the roasties and trimmings and you've got the carcass available on Christmas eve to make soup or whatever you want.