Skin on is better, but takes a lot of pluckin'.
Any more, I just bone 'em out & cook accordingly, but you lose that traditional turkey-thing in the oven/on the table.
Wild turkey's are pretty lean (zip for fat that a store-bought's got) which helps in the juicy department when roasting.
Boning helps with that as it's more compact/easier to keep covered, or marinate before-hand.
Trade-off.
Better yet = get the kids to pluck.
Far as dressin' 'em - make a cut under the breast bone, stick your hand in there & take out everything. Wash it up & get it nice 'n cool soon as possible.
Some like the heart, gizzard, liver :barf: .... (decent enough though to use for makin' gravy 'n stuff)