We pause to remember the courageous sacrifices of numerous turkeys, and their ancestral foreturkeys before them, without which the American nation would weigh about 15 pounds less per American. You probably have your own turkey recipe, but you have not had turkey until you taste it the way I make it. So I recommend cooking the tar out of the turkey, then firing a couple of machine-gun bursts into it just in case.
Thawing is also important.
For best results you should start thawing your turkey about three weeks ago, because your modern supermarket turkey is frozen to the hardness of state-capitol floors. They have a public-address system that does their gobbling for them. So let your turkey thaw out thoroughly, is my advice, and then cook it. Or throw it into the garbage. We had to do this once with a turkey that had thawed out a little TOO much and smelled like a pair of post- game rugby shorts.