It seems every cookbook and every cooking magazine has a plethora of tricks and secrets to making a better turkey. I'm going to leave it up to you to decide whether you want to use bacon to bard your bird or what herbs and spices you want to use to season it and so forth, but I would like to look at a few basic tips. You want to thaw your turkey in the original wrapper in the refrigerator. You will want to clean the bird well in the sink with cold water the same as when cooking chicken or duck. Season the inside of the turkey well with salt and pepper and whatever other herbs and spices your recipes call for.
Seasonings help add flavor.
Coat the exterior of the turkey with butter for a crisp skin. First they prevent the drippings from burning because of the heavier bottom. Two, they are easier to handle when placing the bird in and out of the oven. Third, they are easier to deglaze and make gravy in. I never liked the feel of whisking on those cheap aluminum pans.