Take the turkey out of the freezer to thaw; put in the sink to avoid turkey-ish meltwater dribbling all over your counter.
2.Brine the turkey.
Remove the giblets from the turkey and refrigerate.
If you bought a fresh, locally-grown turkey do not waste your investment by brining. You won’t need to, and can enjoy the taste of the bird on its own. If you bought a supermarket bird may I strongly suggest you brine it. A moist, unbrined supermarket turkey is possible, but it is somewhat of a unicorn. If you are unconfident in your magic use the brine and it will do the magic for you. Instructions for brining a turkey are here: https://www.thespruceeats.com/how-to-brine-a-turkey-336400.
Wait. Enjoy the aromas. Open presents, drink some holiday cheer.
When the gravy is just the right thickness and with a flavour profile that sings on your tongue, you are ready.
Remove the stuffing from the cavities, and serve.
Carve the bird as best you can. There’s an art to this that cannot be taught. Just ensure your knives are razor sharp, and your bird is held steady; use confident but not barbarous strokes.