Wash the inside and outside of the turkey and the giblets in cold water and drain well. To prevent the spread of bacteria, wash your hands, utensils and sink with hot, soapy water after they have come in contact with the raw turkey. If you don't have much time, you may want to bake your stuffing in a greased, covered casserole during the last hour while the turkey roasts. An unstuffed turkey takes less time to cook than one that is stuffed. Although it may seem like a good idea to save time by stuffing your turkey in advance, that's inviting trouble.
Harmful bacteria can multiply in the stuffing and cause foodborne illness.
Stuff the turkey just before you're ready to roast it. You can fit one to two cups of stuffing for every pound of meat. Place the turkey breast side up on a rack in a shallow roasting pan. Do not add water. Before placing the turkey in the oven, you may want to brush it with cooking oil, melted butter or margarine, although this is not necessary.