I put a bunch of veggies in the pan with the bird. They did not taste very good and prevented the bird from browning as well I would have liked. Next time, I'm just sticking the bird in there by itself. Also, I think brining is over rated and a PITA, so I won't be doing that anymore. I should have removed my bird from the egg about 15 minutes earlier, but it was still good and moist.
Went back and forth on this one myself. I'm going with a traditional turkey presentation and will just cook it to a target Internal temp. When it's done, it's done! I figure that the turkey can rest until everything else finishes up. If the turkey isn't good, nothing else really matters. I'll cook it at 350 or so.