Your turkey will be wonderful. A hint:
Even though I have a top-quality, heavy roaster, I always buy one of those cheapie foil pans. (Adjust this hint to accommodate an oven bag if you're using that; I've never used one.) Line the cheap pan with lots of paper towels (when you're defrosting the turkey, that is) and place it on a heavy cookie sheet for stability. Place your prepared turkey (w/o paper towels) back into the cheap pan after it's seasoned, to await baking in your decent roaster the next day. This is the voice of experience from someone who overnight-chilled the heavy roaster the first year I owned it, causing the turkey not to be done until the dessert course (thank goodness it wasn't the only meat for T'giving that year!).
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan