Instead of filling with stuffing (which sucks the moisture out of the bird) put the stuffing in a casserole dish. Instead, fill the turkey cavities with onion halves and orange halves. The moisture from them will steam the bird from the inside out, cooking a 16 lb bird at 325 degrees in about 3- 3 1/2 hours. Use a meat thermometer and take the bird out when it hits 165 degrees. Then be sure to let the bird "rest" for about half an hour before you carve it - if you carve too soon, the moisture will escape as steam.
Sounds like you had a lovely time with your daughter.
