• Remove any packets that may be inside the cavities
• Check both the neck and chest cavities
• Spray your turkey pan with cooking spray (this makes cleanup vastly easier)
• Be sure that your turkey pan is big enough for your bird
• If you have a rack for your pan, spray it with cooking spray
• If you have a rack, use it (this will make like easier)

If you have a frozen turkey

• Defrost the turkey in the refrigerator. Anticipate a minimum of 24 hours of defrosting for every 4 pounds of turkey.
• If you're in doubt, defrost it an extra day

For fresh or frozen turkeys

• Remove any packets that may be inside the cavities
• Check both the neck and chest cavities
• Rinse the turkey until all water runs clear through the bird
• Cleaning a turkey is messy business. Deal with it.
• Rub salt and pepper inside the cavities (yup, this is messy too)
• Rub garlic powder and onion powder inside the cavities for extra flavor

If you're going to stuff your turkey

• Do that now
• For instructions on stuffing a turkey, see the notes below
• (see [Traditional Sausage-based Poultry Stuffing|http://hectic-kitchen.com/recipe-poultry-stuffing-001/] for a stuffing recipe)

After Stuffing (or not stuffing) the Turkey

• Place the turkey, breast side up on the rack in the roasting pan
• Brush cooking oil onto the turkey or spray the entire bird with cooking spray
• Sprinkle the spices over the entire turkey
• To determine how long to roast the turkey, see the link in the notes below
• When the time is about 2/3 complete, cover the bird loosely with foil to avoid overcooking
• To be certain that your turkey is completely cooked, insert a meat thermometer in the thickest part of the thigh, being careful not to touch the bone
• When the temperature reaches 180F your turkey is finished roasting