You’d figure a website called food.com could get some basics right, but no, in the run-up to U.S. Thanksgiving next week, idiocracy rules.
Remove the giblets and neck out of the turkey cavity. Rinse the turkey with cold water inside and out, removing any excess fat and leftover pin feathers. Dry the turkey by patting it with paper towels and place it in a large roasting pan.
TIP If you purchased a frozen turkey, allow about 5 hours of thawing per pound.”
Do not wash the poultry, unless you killed it yourself and need to remove the feathers.