Thaw the turkey completely if frozen
Remove the turkey from its packaging
Take out the giblets and neck from the cavity
Pat the turkey dry with paper towels
Trim any excess fat or loose skin
Check the cavity for any remaining packaging or ice
Rinse only if needed, then dry thoroughly
Season the turkey inside and out
Loosen the skin gently and apply seasoning or butter under it if desired
Tie the legs together if desired
Tuck the wing tips under the body
Place the turkey in a roasting pan or other cooking vessel
Let the turkey sit at room temperature briefly before cooking if desired