If necessary, remove any remaining quill tips from skin. Sprinkle cavity with salt if you are not going to stuff turkey. To stuff, lightly pack dressing into body cavities of turkey. Tuck legs under flap of skin around tail, or close cavity with skewers, and truss. Tie ends of legs to tail with cord.
Lift wingtips up and over back, and tuck under turkey.
Insert meat thermometer in meaty part of thigh, making sure it does not touch bone. Turkey is done with drumsticks are easy to move up and down. Let stand 15 minutes before carving. Garnish as desired. Makes 20 to 24 servings.