Write an article based on this "Remove the neck and giblets. Make the aromatics for the cavity. Place the aromatics in the cavity. Baste the turkey with an herb butter."
If you didn’t brine the turkey and haven't emptied out the neck cavity, do so now. You can either discard the giblets or keep them for making broth or gravy.  To find the giblets, you must first locate the head of the turkey. Look at the orientation of the legs, because they will always point toward the back of the turkey, meaning the head is opposite.  At the head of the turkey, there will be a flap of skin that covers the neck cavity, and the giblets will be located in here. Pull up the flap, place your hand in the cavity, and pull out the giblets. You may also have to remove the neck, which will likely be located in the cavity between the legs at the back of the turkey. You may also find a premade gravy pouch in either of the cavities, which you can either use or discard. Put the onion, apple, and cinnamon stick into a small saucepan. Cover them with water and bring them to a boil over medium heat. Once the water starts simmering, allow it to boil for 5 minutes. Remove the pan from the heat, strain the water, and allow the aromatics to get cool enough to handle. You don’t have to boil the aromatics first, but it will help release the flavors of the onion, apple, and cinnamon, which will help to give the turkey some subtle flavors and keep the meat moist. Place the strained and cooled onion, apple, and cinnamon stick inside the bird’s large cavity. You can also fill the cavity with other or additional ingredients, such as:  Apple slices Orange slices Crushed garlic Fresh or dried herbs, such as rosemary, thyme, and sage This will be rubbed on the skin of the turkey to make it crispy, tasty, and golden brown. In a food processor, mix together the butter, herbs, salt, and pepper. Using your hands or a basting brush, spread the herb butter all over the turkey’s skin.