that is the old fashioned way to roast a turkey, the one us old gals learned when we got married, and for which we were given that huge black speckled roasting pan as a wedding gift. Works best with a fresh turkey, the larger the better. A fresh turkey does not have salt water and fat infused as do most frozen turkeys, so they will need some basting, but not that frequently in a closed pan. Also the lower the heat the better, but for safety it is best to put it into a 450 oven, then turn it down to 275-300 after 20 minutes. Put the turkey on a rack if your roaster comes with it, or make a rack from pleated foil twisted into coils.
Watch A Christmas Story and learn why you should never leave the turkey sit out on the kitchen table before it is fully cooked.
for safety I would still advise simply stuffing the cavity with celery sticks and onion quarters, and some sage leaves, which you discard after baking. you will have a wonderful stock for gravy after you skim the fat. Cooking for such a long time at low heat still won’t guarantee bread stuffing will cook thoroughly. With this method, while the bird is resting before carving, bake the stuffing in a baking dish (cooks faster than a deep casserole).
down here they deep fry their turkeys, delicious, but look for the news stories of people blowing up their patios and garages