It depends on you and your schedule. The advantage of fresh turkeys is that they don If you do need to thaw your turkey, the best way is to thaw it in the refrigerator. If you are short on time, submerge the bird in a sink full of COLD water. Room temperature thawing is not safe due to the danger of bacterial growth. Remove the neck from the body and the giblets from the neck cavity.
Some folks like to use bread crumbs that have been sautied as well.
Be sure to tuck the wings to keep the goodies inside. Place the turkey in the pan breast-side up. Be sure to do this before you place the bird in the oven. Also, use an oven-safe thermometer and insert it into the lower part of the thigh next to the bird Brush the turkey with vegetable oil to prevent the skin from drying during the cooking process. Otherwise, you will need to baste.