From Our Kitchen: Turkey Roasting Tips

How To Thaw

• Thaw a frozen turkey in the refrigerator in its original wrap. Place it on a tray or pan to catch any drips. Allow two to three days for an 8- to 12-pound turkey; a 12- to 16-pounder will require three to four days.
• To thaw the bird in less time, place the turkey in its unopened bag in a large container, and cover it with cold water. Change the water every 30 minutes to keep it cold (and safe). This will thaw an 8- to 12-pound turkey in four to six hours, while a 12- to 16-pound turkey takes six to nine hours.

How To Prepare

• When the turkey is completely thawed, remove the giblets and the neck from the body cavity (usually in a sack inside the bird).
• Rinse inside and out with cold water.
• Truss the turkey so that it will cook evenly, retain moisture, and have a compact shape. Here's how.
   Step 1: Secure the legs. Some turkeys come with a metal clip; if yours doesn't, use cotton twine (ask your butcher for some).
   Step 2: Tuck excess skin down between the breast and the legs so the skin won't split as the turkey cooks.
   Step 3: Lift the tips of the wings up and over the breast, and tuck them under the turkey; secure excess of the neck flap (use a wooden pick if necessary).
   Step 4: Line the bottom of the roasting pan with foil for easier cleanup.
• Place the turkey on a rack in a shallow roasting pan. If you don't have a roasting pan, use a large foil roasting pan from the supermarket, and place it on a baking sheet for extra support.