My family has always rinsed the inside of the turkey and removed the bag of gizzards before roasting the bird in the oven. Now I read that's it's been highly recommended by health authorities since 1995 that the bird should be placed directly in the oven from its packaging. The logic is that rinsing causes salmonella from the bird to spread to the kitchen counter and utensils.
Personally, I like the bird rinsed first ( we do it under the bathroom faucet and then dry with paper towels) until there's no bloody residue. It just feels cleaner to me. Now I read this in the NY Times in the link below. Will this change your preparation?