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Break it down like I'm 5
I'm making my first turkey for our Thanksgiving re-do. Share any insights or recipes you have. PLEASE! 
Re: Break it down like I'm 5
Don't think so. I think most of them come in a bag on the inside anymore though so you should just be able to pull the bag of stuff out of the carcass.
Good luck!
Get a Turkey oven bag! Reynold's makes them. This will keep your juices all together and make your turkey a lot more moist.
Thaw turkey
Remove neck and organs, if you want to make giblet gravy, keep those out.
Rinse turkey and pat dry
I rubbed a lemon/ herb marinade on the inside and out
Rub salt, pepper and other dry spices on top of that, in and out.
Then, on the inside of the Turkey and in the bag, I put an apple, orange, fresh garlic, fresh cilantro, fresh Rosemary, a lemon an onion and celery.
Roast at 325 according to directions, but make sure to Use your thermometer in the deepest part of the turkey's meat to be sure it's done.
I did this, it was my first turkey all alone, and it turned out really well! Super tender. Also, much easier than I thought it would be.
ETA: Pears would be really good in it too- we just didn't have any in here, and the pears out in town are scary to me because Idon't think they're real pears.
Are you waiting until the H comes home to redo Thanksgiving? Is it just the two of you? You could just get a turkey breast instead of a whole turkey (no guts to deal with). If you get a whole turkey all the guts are in a bag...it's not a big deal.
I like to chop up sage and mix it with soften butter and then put the butter mixture under the skin and then on top of the skin. Put some chicken stock in the roasting pan. Cook at 400 for 20 minutes and then drop it down to 350 for the rest of cooking.
67/200
Thanksgiving dinner is actually really simple to do.
How many people are you feeding? I consider turkey breasts slightly easier than the whole bird since you're not trying to cook the dark meat without drying out the white meat. Prep your sides the day before, and don't be afraid to serve plain green beans, potatoes from a box, etc. People will be just as happy, I promise.
I'm not sure how many people there will be yet. Somewhere between 2 & 6. I think I'll just get the smallest bird I can find.
The brining sounds too complicated & we don't have anywhere for it to soak that is will stay cold. It was in the upper 70's today.
I think I'll do the bag method that Hilly suggested & J has agreed to remove the bag of innards for me.
I have purple plastic kitchen gloves too!