Sprinkle cavity with salt if you are not going to stuff turkey. If stuffing is desired, lightly stuff dressing into body cavities of turkey. If excess skin around tail has been cut away, tuck legs under flap of skin around tail. If excess skin is intact, close cavity with skewers, and truss. Tie ends of legs to tail with cord.
Lift wingtips up and over back, and tuck under bird.
Insert meat thermometer in meaty part of thigh, making sure it does not touch bone. If turkey starts to brown too much, cover loosely with aluminum foil. Turkey is done when drumsticks are easy to move up and down. Let stand 15 minutes before carving. Garnish with endive, tomatoes, and mushrooms, if desired.