I posted this on my blog, but have no answers yet... So I thought it would work well here, too:
What did you do differently this year due to advice or reading from the Internet?
My main thing was to ice the breast of the turkey while the rest of the bird warmed up closer to room temp, allowing the whole bird to get done more evenly. I just put ice in a baking dish, covered with plastic wrap, and put the bird breast down on the ice.
I also tried what I found on a podcast and injected with olive oil, though I mixed in some Maker's Mark. I used the same to rub under and over the skin, too. The bird was the best turkey I've ever had.