Turkey 101

Before you buy the turkey, figure out your guest list. You should have 1 to 1½ pounds of turkey per person. If you're buying a frozen turkey, calculate the time needed for it to thaw: one day for every five pounds of turkey.

For in-depth information, see our Turkey Tips: Buying and Thawing a Turkey article.

Are you thinking about brining your turkey this year? It's a straightforward process but it requires a little planning. Soaking the turkey in a saltwater solution allows the meat to absorb water and flavorings, resulting in a juicy, flavorful turkey.

See Brining Turkey for instructions and recipes.

Roasting a turkey is the easiest method for inexperienced cooks or anxious hosts: the oven remains a constant temperature, and it's easy to baste the turkey and check the internal temperature periodically. But for adventurous cooks, grilling or deep-frying provides a different experience and frees up your oven for other dishes.

See our advice articles for detailed cooking instructions and recipes:

Most recipes instruct you to let the turkey rest for fifteen to thirty minutes before carving. This crucial step allows the meat to relax after tightening up during the cooking process. After resting at room temperature, the juices are redistributed throughout the turkey and the meat stands up to carving better--so the juices stay in the slices, rather than on your countertop.

Other tips:

• Transfer the turkey to a cutting board to rest and use the drippings in the roasting pan to make gravy.
• Use a sharp knife for carving
• Serve the meat on a warmed serving platter