I'm pretty sleepy so I hope this makes sense. First take out the giblets. My sister-in-law forgot last year and I carved the turkey and tried to pretend it was okay. Next, season, try soy sauce. put an onion and lemon in the cavity and maybe some garlic cloves. Roast at 325 and don't worry about basting because real gourmet people know it doesn't make a difference as only the first 1/2 inch is basted and opening the oven all the time dries it out. I like putting chicken broth at the bottom of the pan along with car/cel/onion type veg for flavor and herbs. Those oven probe thermometers are really cool and cost about $25 at Target and have a monitor to give you the temp without opening the oven- yet they aren't super accurate so when it gets close I check with a normal meat thermometer. This is essential! It should be 170 (at the thigh) and then take out and let rest covered in foil for 15 minutes. You can then take the drippings and stick them in the fridge when you take out the bird and then skim off the fat when it rises to the top. Pour them into a pan and add more stock if needed- or white wine. Just mix some cold liquid with a tablespoon or so of cornstarch in a cup and whisk it into the drippings. Stir until it is thick- it is not rocket science if you want it light. Put the turkey on a warm platter. I bet there are a lot of hints on line. For stuffing I always liked stove top but I don't know now if it is IBS safe. I add shallots and cremini mushrooms and everyone thinks it is fancy. My father-in-law said, "this isn't stove top stuffing" and I said "actually it is." I think he was embarrassed. Anyway I hope this helps. Good luck.
-------------------- IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Re: 9lb Butterball Turkey
Next, season, try soy sauce. put an onion and lemon in the cavity and maybe some garlic cloves. Roast at 325 and don't worry about basting because real gourmet people know it doesn't make a difference as only the first 1/2 inch is basted and opening the oven all the time dries it out. I like putting chicken broth at the bottom of the pan along with car/cel/onion type veg for flavor and herbs. Those oven probe thermometers are really cool and cost about $25 at Target and have a monitor to give you the temp without opening the oven- yet they aren't super accurate so when it gets close I check with a normal meat thermometer. This is essential! It should be 170 (at the thigh) and then take out and let rest covered in foil for 15 minutes. You can then take the drippings and stick them in the fridge when you take out the bird and then skim off the fat when it rises to the top. Pour them into a pan and add more stock if needed- or white wine. Just mix some cold liquid with a tablespoon or so of cornstarch in a cup and whisk it into the drippings. Stir until it is thick- it is not rocket science if you want it light. Put the turkey on a warm platter. I bet there are a lot of hints on line. 
