1. Thawing a frozen turkey requires patience and the safest method is to thaw it in the refrigerator. Be sure to plan ahead — it takes approximately three days for a 20 pound turkey to fully defrost.
2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.
3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree oven for a defrosted turkey, and 10 to 15 minutes per pound for a fresh turkey.
4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables (carrots, celery, onion or garlic work nicely) or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side.
5. For even roasting, truss your turkey.
6. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).
7. Don’t be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you’re only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.
8. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180 degrees on an instant-read thermometer. Check the internal temperature of the stuffing as well – it should be at least 165 degrees.
9. Tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, heat up side dishes, etc. You can let the turkey set for up to an hour without losing too much heat.
10. Remember to carve your turkey with a very sharp or electric knife.