This is my approach - after scalding to remove the feathers, cut a horizontal slot about 4" between the legs and cut off the neck as close to the breast as you can. Just put your hand in and tug everything out. Save the heart, liver, and gizzard for homemade gravy. Mostly everything should pop right out, the rest can be rinsed in the sink - a garbage disposal ishelpful. Roast the bird much as you would a store bought bird, but baste often - wild turkeys are much leaner than pen raised. Any gravy recipe will work, I usually save the juices from cooking, add flour and the giblets, then chow down. Good luck.