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If you bought your turkey from the store, there might be a package of innards or other organs inside of the turkey. Locate the cavities between the legs of the turkey and at the top of the turkey where the neck would be, and use your hand to grab and pull out everything that’s inside of the bird. You can set them aside for later.  Some people save the giblets for making a delicious giblet gravy to drizzle over the turkey. If you don’t want to eat these parts, you can discard them as soon as you remove them from the bird. Sometimes, after thawing the turkey, it can appear wet. Grab a paper towel and blot the water off of the turkey before you season it to ensure that the seasoning sticks to the skin.  Any additional bacteria on the turkey will cook off during the roasting, so don’t worry about trying to get the bird completely clean. Avoid running water over the turkey or using a kitchen towel to clean it, as this can spread bacteria throughout your kitchen from drips or splashes of the contaminated water. For an easy dry brine, combine 0.5 teaspoons (2.5 mL) of kosher salt per 1 pound (0.45 kg) of turkey with 1 tablespoon (15 mL) of black pepper and the zest of a lemon. Then, rub the salt mixture all over the bird and let sit for at least an hour.  You can allow the brine to sit on the turkey for up to 2 days before cooking, and you can apply the brine even when the turkey is thawing. You can add extra black pepper or other seasonings to taste! For a wet brine, place the turkey in a large pot, combine 0.5 teaspoons (2.5 mL) of kosher salt per 1 pound (0.45 kg) of turkey with 1 tablespoon (15 mL) of black pepper and the zest of a lemon, and fill the pot with water until the turkey is submerged. As the turkey is marinating in the water and brine, place it in the refrigerator to keep the temperature at a safe level. if you want a savory side dish for the turkey. Stuffing is a bread mixture that can be cooked inside of the turkey to absorb the juices. To make the stuffing, simply mix 4 cups (950 mL) of scored bread, 1 cup (240 mL) of chopped celery, and 1 chopped onion together, and use your hands to completely fill the cavity of the turkey by packing the mixture into it. Be aware that stuffing will add extra cook time to the recipe. Add an extra 30 minutes to the cook time if your turkey is stuffed. to ensure evening cooking. Trussing is the process of using twine to tie the legs and wings to the turkey. It ensures that the turkey cooks evenly on all parts. To truss the bird, secure the wings to the turkey by wrapping baker’s twine around the body of the turkey, then cross the twine under the bottom of the bird. Finally, tie the legs together. You can also truss a stuffed bird to keep the stuffing from coming out of the cavity while the turkey is in the roaster.

Summary:
Reach into the turkey to remove the giblets. Wipe the turkey with a dry paper towel to remove excess moisture. Apply a dry brine for seasoned, crispy skin. Make a wet brine instead for moister skin. Stuff the turkey Truss the turkey