Molly was right. The turkey wasn't hard at all! And it came out fantastic, even with my bizarre method. I was making this awesome roasted pumpkin with cheese "fondue" from Gourmet magazine, and that needed to be in the oven at the same time as the turkey. My Mom gave me her roaster oven to do the turkey, but I wanted to do Alton Brown's cooking method, which involved starting the turkey at 500 degrees for 30 minutes, then turning it down to 350 for the rest of the time. The roaster oven only goes up to 450.
So, I improvised. I stuck the turkey in the roasting pan from the roaster oven, and put that in the regular oven at 500. Preheated the roaster oven without the pan, and after 30 minutes just pulled the turkey out of the oven (well, I made Ryan do this, actually) and popped it into the roaster oven. Worked out beautifully. The turkey was delicious, as were all the sides. The pumpkin, as you can see, was gorgeous and decadent and yummy.