Empty the inside and place turkey on a tray
Reach your hand into the turkey’s cavity and remove anything that’s in there, such as a packet of giblets, and set aside. Place the turkey, breast side up, on a rimmed baking tray or cookie sheet, which will catch any juices and make post-prep cleanup a snap.
Tuck the wings under
Holding a wing in your hand, lift that side of the turkey up a couple of inches and tuck the wing underneath the bird’s back. Lower the turkey and repeat with the other side. Tucking the wings will make for more even cooking and will keep them from burning.
Tie the drumsticks together
Cut a piece of kitchen twine to about 8 inches in length. Cross the turkey legs at their “ankles”—the thinnest point, directly above the bottom joints. Then wrap the twine around the two ankles, tying it into a knot or bow to hold them together. This makes for a tidy-looking turkey.
Transfer the turkey to a roasting rack
For cooking, transfer the turkey from the baking tray to a rack set inside a roasting pan.
Tip: If one of the wings comes untucked, just tuck it back under the bird.
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