Roasting Turkey 101

• Place a meat thermometer in the thickest part of the thigh (being sure not to touch the bone). The turkey is done when the thermometer registers 180°. Breast meat, which has less fat, only needs to come to 170°; remember that temperature if you're doing a turkey breast rather than a whole turkey.
• Don't seal turkey with foil or a roaster lid because it will steam rather than roast. If you choose to use an oven cooking bag, follow instructions on the box for moist, succulent turkey.
• Allow turkey to stand 15 to 20 minutes before carving.

Bring on the Bird--Fresh or Frozen
There's not much difference between a fresh or frozen turkey. Fresh is more convenient if you're pushed for time, but it will cost more per pound than frozen. Fresh turkeys may occasionally have ice crystals (from being refrigerated and transported at very cold temperatures) that will need to thaw. When selecting a turkey, keep in mind that two smaller turkeys may serve your needs better than one large.

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.