If you are using a frozen turkey, remove the turkey from the freezer a few days before Thanksgiving and let it thaw out in the refrigerator. (If you are brining the turkey - see the link above on steps)
When you're ready to roast the bird, remove the turkey from the brine / refrigerator, remove the giblets from inside, and pat dry with paper towels. Let it rest on a baking sheet for 2 hours until it comes to room temperature.
Trying to save some time - make the compound butter a few days ahead of time and keep it stored in the refrigerator until it's time to use