Nope - just like about every other protein the key is to not overcook it.
I personally thing spatchcocking the turkey is the way to go. The cavity is your enemy for an evenly cooked bird. With that big cavity you have trapped cold air on the inside and hot air on the inside making it hard to get the inside and outside cooked at the same time. Stuffing the cavity only makes that worse.
By spatchcock you eliminate the air pocket - it cooks more evenly and in about half the time.
I personally thing spatchcocking the turkey is the way to go. The cavity is your enemy for an evenly cooked bird. With that big cavity you have trapped cold air on the inside and hot air on the inside making it hard to get the inside and outside cooked at the same time. Stuffing the cavity only makes that worse.
By spatchcock you eliminate the air pocket - it cooks more evenly and in about half the time.