Thanks, Kevin, that helps! But it still sounds difficult :)

I always enjoy developing the favors in a turkey noodle soup. Nothing better on a cold winter day.

Buy a turkey breast!
plenty for two with leftovers.

Cornish game hen. Delicious and perfect size for two with the fixings.

avoid iodized salt---off flavor.
brown sugar and pepper/peppercorn adds a bunch of flavor too
be sure to keep turken cold while brining.
not looking cool enough outside
I do mine ina small cooler- or a car washing bucket--BUT line it with a turkey cooking bag first!!!!!

Good question let me know if you find a place that's open.....my wife is cooking this year. :)

check meat market or grocery with "fresh" turkeys

Not much difference if it is thawed under refrigeration properly. I try not to force thaw any proteins I.e. thawing under running water. Although it is a safe method to thaw your bird, the water can leach out flavor.
You have to weigh the pros and cons like price, lack of space to thaw safely, most fresh are free range or organic. Whatever makes more sense for you is the best way to go.
It is more important to watch the time and temp while cooking and brining is very helpful to impart more flavor.

long straight knife- serrated can give a grinded look (same with steaks)
be sure to let turke rest- at least 20 min if not more.
loosley covered with foil

I recommend using a carving fork, boning knife, chef knife and kitchen shears. Make sure they very sharp. When you cut make sure to slice against the grain the the meat.
Take off the leg first. Make a guide cut along the center of the two breast slightly loosening and than slice up the breast making medallions try to reserve a little skin on each slice. Then remove the wings.
To be honest it's messy and I prefer to do it in the kitchen after presenting the beautiful bird.

Joanna,
I would suggest after removing the giblets and washing the inside cavity lightly season with S&P and placing some rough chopped yellow onion, celery and carrot and trussing it tightly. Not necessary but it definitely adds to the flavor and aroma also add more depth to the pan dripping if you are making a sauce from them.
The most important part is the time and temperature of the turkey. You can cover it loosely with aluminum foil for the first hour of cooking and than remove and brush with canola oil to help develop nice color. Check with a meat thermometer every half hour or so at the half way point in the cooking process dependent upon the size of your bird. Each time I check the temp I tilt the roasting pan and baste the turkey with the juices.
And most important let the turkey rest for at least 20 minutes after it has reached 165 degrees.