Depends on how you're going to cook it.
1) If cooking the whole bird in the oven or deep fat fryer you pluck him ... pretty easy while they are still warm. I usually start by removing the beard, then cut the wings off at the first joint, and then the tail feathers at the tail bone "bulb". Then make a slit under the point of the breast bone and follow around the thighs and around the turkeys vent. Pull everything out of the inside (lungs lay along the backbone and are the hardest to get out. Since they require you to leave the head on for transport, open up the throat and cut the wind and food pipes and trim down around the crop (food sac in the chest cavity) and pull that out. Rinse it off in cold or lukewarm water, dry and wrap. When you get home, cut the head and throat off.
2) If making small pieces such as turkey fingers/nuggets, soups, or other ... then you can skin it back and cut out the breasts, thighs, etc as you desire.
I believe there is a Primos video that shows this towars the end. You can also find diagrams/descriptons on the web by putting your title in a search.
It's really no different that other birds, fish, or even big game .... what's on the inside comes out and what's on the outside comes off.
