The 10-14 pound turkey is my favorite size for roasting. Over the years, I have experimented with techniques such as placing ice packs on the breast while the turkey warmed for 60-90 minutes on the counter, and measuring both breast and thigh temperature during roasting. It was difficult to get the ice to stay on, and the breast still cooked faster than the thigh.
This year, I was looking through photos and remembering how perfect the skin is fresh out of the oven, only to lose that perfect crisp, melt-in-the-mouth texture by the time the carved meat is served. I decided I would experiment. I would quickly strip most of the skin off right when the turkey came out and place on a dry plate the way they do with Peking duck. The skin can then be cut up and served separately from the meat.
I also experimented with using half black peppercorns and half Szechuan peppercorns. Szechuan peppercorns are the classic ingredient in Chinese five spice powder. However, until 2005, it was not allowed to be imported to the United States. Thus, my mother substituted black peppercorns, but always commented that the flavor was not the same. Szechuan peppercorns add a distinctive tingling or numbing sensation that produces the Má 麻 part of the famous Málà 麻辣 flavor (numbing and spicy) that characterizes Szechuan cuisine. These are now readily available from Penzey's spices, but the best quality Szechuan peppercorns can be mail ordered from the Mala Market. They carry three different varieties and their stock is freshly dried from the current year's harvest.

Finally, I realized that allowing the turkey to warm up from the fridge on the cold roasting pan would mean that the dark meat would stay cold until the pan warmed up. I decided that I would move the turkey onto parchment paper on a rack, upside down, so that air would circulate better across the thighs and back, while being more restricted on the breast. I also tucked the foil wrapped neck and innards against the front of the breast to further insulate it. My hope was that this would result in the dark meat being warmer than the white meat when it entered the oven. I planned to roast for about 2/3 of the time upside down, before flipping the bird over. I had tried this once before to the detriment of the turkey appearance, because some of the breast skin stuck to the rack -- hence the parchment paper.

This technique worked perfectly! Although there were some unattractive indentations on the breast when first flipped using a wooden spoon and hot mitt, by the time the turkey was done, these marks were gone and the top of the turkey was browned as nicely as the bottom. As you can see below and from the temperature graph for the 22 pound turkey on Thanksgiving day, the breast stayed cooler than the thigh through the whole roasting process, and the skin was beautifully browned and crisped all over for both the small and large turkeys.
I removed the skin first, and laid it out so it would not get soggy. After a 10-15 minute rest, the breast meat was removed, and sliced so it would begin cooling and not overcook. Then all the dark meat was removed, and the bones and drippings were placed in a 6 quart instant pot.
My husband declared this the best turkey ever. After roasting, the bite from the Szechuan peppercorns mellows to the extent that you do not realize they are there. No single spice grabs center stage, but the whole mixture simply serves to enhance the turkey and drippings.

After dinner, I added water to the bones, neck, heart and gizzards in the Instant Pot to between the 2/3 and 3/4 marks. It was cooked on the soup/stock setting at high pressure for 1 h, and then left for 1-2 h to naturally release. I could not believe how good the stock smelled. I strained the stock into a bowl, returned the bones to the Instant Pot, and refrigerated both stock and bones.

After a day in the fridge, I discovered that the stock had turned into a lovely amber gel, and the semi-solid fat could easily be scraped off the top. Furthermore, in contrast to the bland, mushy texture of the meat left on the bones after making stock in a crockpot, the meat clinging to the bones after the Instant Pot stock cycle still had a nice roasted flavor and texture. After snacking on several of the leg bones, I put more water into the Instant Pot for stock extraction #2. While this was not as flavorful as the first round, I boiled off half the volume and found that it was still better than commercial stock.

The preview turkey not only yielded one delicious dinner, but also I now have a container of frozen white meat, frozen dark meat, about 2 quarts of a rich brown gelled turkey stock and 2 cups of a lighter turkey stock, which I added to the fresh drippings on Thanksgiving day for a large pot of gravy.

In a few days, I will be repeating these steps with the largest fresh turkey I could order, plus a 9-10 pound turkey breast.  Click this link for more make ahead tasks:  cider-baked mashed sweet potatoes, roasted brussels sprouts and butternut squash glazed in cinnamon-maple syrup, brown and wild rice for the stuffing, and browned butter bourbon spice cookies.

Update after Thanksgiving:  

This recipe and roasting technique worked perfectly when scaled up for the 22 pound turkey. I used 4 Tbs kosher salt, 1.5 Tbs black peppercorns and 1 Tbs whole Szechuan peppercorn. When allowing the turkey to warm up from the refrigerator before placing in the oven, I kept the breast on ice packs on the cold broiler pan, and placed the foil wrapped neck and gizzards against the chest.
The turkey was roasted breast side down on a rack on parchment, and 2/3 of the way through cooking, I got my husband's help to flip the bird and remove the parchment. The skin came out lovely and the breast stayed cooler than the thigh and back for the entire roasting time so that each type of meat was ideally cooked. Click here for Thanksgiving photos and tips that set the stage for some fantastic leftover turkey dishes.