*Thawing in the fridge is the preferred method. In the refrigerator, leave wrapped and allow one day of thawing per four pounds of turkey. If you don't have three days to thaw your turkey, place unopened in cold water and allow 30 minutes per pound of thawing time.
*If you're stuffing your turkey, estimate 3/4 of a cup of stuffing for each pound of bird.
*Don't have a meal thermometer handy? Wiggle a drumstick. If it's loose, that's a good sign it is done. Another way to tell is to insert a fork into the thickest area of the inner thigh. If the juices are still pink, be patient.
*Try cooking turkey in an oven-baking bag. It's inexpensive, easy and virtually foolproof. Kill two birds with one stone by cooking vegetables such as onions, carrots and celery in the bag too.
*Thoroughly cooking poultry is important. So follow these simple guidelines when roasting your bird. Times are for a turkey cooked in a 325º oven:
Weight 10 - 18 lbs., Cook 3 to 3-1/2 hours unstuffed, Cook 3-3/4 to 4-1/2 hours stuffed
Weight 18 - 22 lbs., Cook 3-1/2 to 4 hours unstuffed, Cook 4 - 5 hours stuffed
Weight 22 - 24 lbs., Cook 4 to 4-1/2 hours unstuffed, Cook 4-1/2 to 5-1/2 hours stuffed
Weight 24 - 29 lbs., Cook 4-1/2 to 5 hours unstuffed, Cook 5-1/2 to 6-1/4 hours stuffed