It wasn't massive (9 lbs or so) and the brining process definitely helped make it tasty (lots of sugar, salt, thyme, sage, apple, celery, carrot, onion, bay leaf etc, for 24 hours sitting in the fridge, marinating the turkey). But it really is a little daunting when you keep brushing past the oven and the too-sensitive knob keeps turning the temp down to 200F. And you are trying to time the cooking with the 4 sides one must make with a dinner such as this. I must salute my aunts and grandmothers for their turkey-making for up to 20+ people over the years, and to my in-laws for being my guinea pigs for my very first one! (And to my vegetarian hubs for not vocally getting grossed-out by the carcass- because they are weird). All that said, I look forward to doing it again!
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