Your altitude won't affect the roasting time. If you are cooking it tomorrow and it's partially frozen today I wouldn't do any water bath today...put it back into the refrig, and get it out tomorrow morning. Allow 2 hours from into the oven to starting to carve it...perhaps 2 hours and 10 minutes. You will be fine with the apple and onion inside....that's not stuffing that has to get to a high heat to be safe....but frankly I would use an onion and lemon instead.... As for how long to leave it at room temperature before putting it into the oven...don't let it get warm...it should still feel cold to the touch...if it feels less that quite cool get it back into the frig. Room temperature makes for a shorter roasting time....but a safe to eat bird is better! Better to err on the side of putting too cold a bird into the oven than to have one that has begun to grow bad stuff. The resting time for a turkey, tented under foil and covered with a couple of towels can be as long as an hour....so get the bird done then worry about the rest of the dinner. Linda C

Just lay them on a baking sheet and roast at about 375...but they will take probably 2 1/2 hours to get dark and crispy like you like them. I would turn after about 45 minutes and again after another 30 minutes....and if you want something on them....how about a bottles hot wing sauce? Linda C

FWIW - I think most people cook it upside down and I never understood that. Chickens, turkeys, all those birds, people put on their backs breast side up and then stick them in the oven. The back is always the juiciest and best part, but there's almost no meat there at all. Cook it breast down for heaven's sake. And don't overcook. If you have a pop-up timer stuck into it, take it out and throw it away. Don't forget - the meat will still cook for a few minutes when it's out of the oven. Who cares what it looks like coming out of the oven??? Do you want it to look like a Norman Rockwell painting AND taste like one? That picture with Grandma taking the bird out of the oven with everyone looking on and imagining the dried out and tasteless dinner that awaits them - I think he was taking artistic license because a turkey butt side up just doesn't look as nice. But it tastes better.

On the "What's New at Garden Web" feature at the top of the main CF page is an article on "10 Turkey Mistakes Not to Make" Understand that it is just one cook's opinion, but roasting the bird on its breast comes in at #2, followed closely by deep frying it. I'm not fond of trying to flip a hot 12 pounder, let alone a bigger one.