It was easier than I imagined. Washed it, added salt and butter, and stuck it in the stove... The hardest part was waiting for the juices to run clear. I pulled it out and pricked the thigh a few times, but had to stick it back in because the meat was still a bit bloody.
Joe just chopped it into fourths and ate a quarter for dinner -- all but the bones. I'd been reading about all the complicated ways to carve it and things to do with the leftovers, but it looks like I won't have anything but the neck and giblets for stock.
I consider this a warm-up for the 12-pound turkey I bought during a sale before Thanksgiving. It awaits me in the freezer, and I am not so frightened of it now.
Also, I unpacked the last boxes that were hanging around the kitchen! The kitchen seems so much bigger now!