For Thanksgiving, there is always so much to do and so much that can go wrong. Here is what you need to get started on the right path to culinary turkey success with the common turkey preparation questions answered.

(Full Turkey and Turkey Breasts ready to be cooked)

Turkey 101

How much turkey do I need? What size turkey do I buy?

Size: As a general rule, plan 1 pound per person. That includes the bones as you are not actually eating a full pound of meat. If you like leftovers, plan for that when calculating size and get a larger bird.

Smaller birds tend to cook more evenly; so if feeding a crowd, consider two smaller birds rather than one that is supersized. The really large ones can also be trickier to store and handle.

How do I thaw it? And how long will it take to thaw a turkey?

Thawing: It takes about 24 hours for every 4-5 pounds to defrost your Thanksgiving Day bird in the refrigerator. So yes, for example a 16 pound bird will take 4 days to thaw. Plan accordingly to avoid a frozen inside.

If planning is not your strong point and your bird still has ice crystals in the center, don’t worry. You can put the bird in a leak proof plastic bag and submerge it in cold water, which should be changed every 30 minutes for food safely concerns, until turkey is fully thawed. A 16-pound bird will take about 8 hours to thaw this way. Hence, it is far easier to work with smaller birds and plan ahead, letting it just sit in the fridge.

General Guide to How Long it will Take to Thaw a Turkey:

Weight in LBS        Days in Refrigerator       Hours in cold water
4-5 lbs.                                   1                                       2-3
6-10                                        2-3                                 4-6
11-17                                      3-4                                   6-8
18-20                                      4-5                                   8-10
21-25                                      5-6                                10-12

So, for example, a 21-25 lbs. turkey should be in the refrigerator on the Friday before Thanksgiving. An 11-17 pound turkey should be in the refrigerator on Sunday before Thanksgiving.

Place the turkey on the lowest shelf in your fridge in a shallow pan to catch any drippings.

Should I stuff my turkey?

Stuffing: If you plan on stuffing the bird, make sure your stuffing is chilled, and stuff it right before roasting. Using warm stuffing or stuffing the bird the night before causes concern for food safety issues. Keep in mind that stuffing the bird will take it longer to cook.

How long will it take to cook the turkey?

Cooking time for a turkey will depend on its size and whether it is stuffed or not. Here is a general guide to cooking times for turkeys. Note that these times are approximate and should always be used in conjunction with a properly placed thermometer. Be sure to check the temperature 3/4th of the way through approximate cooking time listed below, so you don’t overcook it.

Unstuffed Weight                    Roasting Time
8 to 12 lbs                                       2-3/4 to 3 hours
12 to 14 lbs                                             3 to 3-3/4 hours
14 to 18 lbs                                     3-3/4 to 4-1/4 hours
18 to 20 lbs                                     4-1/4 to 4-1/2 hours
20 to 24 lbs                                             4-1/2 to 5 hours

Stuffed Weight                                 Roasting Time
8 to 12 lbs                                     3 to 3-1/2 hours
12 to 14 lbs                                             3-1/2 to 4 hours
14 to 18 lbs                                             4 to 4-1/4 hours
18 to 20 lbs                                     4-1/4 to 4-3/4 hours
20 to 24 lbs                                 4-3/4 to 5-3/4 hours

When is the turkey done?

Temperature: This is one where I disagree with many food “experts” that tell to remove the bird from the oven when it reaches 180 degrees in the thigh.

The thing is, for the best and juiciest birds you want to let the meat rest about 30-45 minutes before slicing, so the juices can run back into the meat rather than all over your cutting board. During this time, the bird will still be hot and cooking carrying the temperature higher and there for easily overcooking. Poultry in general should be cooked to 165 degrees; dark meat a little more. Allow for at least 10 degrees of carryover temperature after you remove it from the oven remember as the bird rests it is continuing to cook.

Using a meat thermometer, check in the thickest part of the thigh close to but not touching bone. Note that the USDA guidelines recommend 180 in the thigh, 170 in the breast and 165 in the center of a stuffed bird.

If the bird has a pop-up timer, pull it out and toss it away. Many pop-up timers are unreliable, usually resulting in overcooked turkey. The best method is to use an accurate meat thermometer, whether it is the oven-safe or instant-read variety.

How do I know if my thermometer is accurate?

Calibrating a Thermometer: Make sure your thermometer is accurate. Double check that your thermometer is telling you the correct temperature by placing the probe about 2 inches deep into ice water or boiling water. Ice water should read 32 degrees F and boiling water – 212 degrees F. If it does not, replace it; if it has a calibration device, reset it for accuracy.

How long can I keep the leftovers?

Leftovers: Once the turkey is out of the oven, you have two hours. This goes for all the food; actually, food should not be left in the temperature danger done at 40-140 degrees for more than 2 hours; this is the standard food safety protocol. Refrigerated leftovers, if kept well, are generally safe for 3-4 days.

Need a little more assistance? Phone a friend for these great resources.

Turkey Talk:
Butterball Turkey Talk Line: weekdays 1800-288-8372 9am-6pm or visit buttercall.com

Baking Assistance:
Crisco Pie and Baking Hotline 1-877-367-7438
Automated 24 hours live help weekdays 8am-6pm

Food Safety:
USDA Meat and Poultry hotline: 1-888-674-6854 weekdays 10am-4pm EST automated 24 hours

Share your Thanksgiving successes and cooking questions here.

Thanksgiving Guide: How to Plan the Perfect Meal

Step 1: Inviting the Guests

Step 2: Planning the Thanksgiving Menu (Dinner)

Step 2 Continued: Planning the Thanksgiving Menu (Appetizers)

Step 2 Continued: Planning the Thanksgiving Menu (Dessert and the After Party)

Step 3: Preparing in Advance: Thanksgiving Timeline

Bonus: Thanksgiving Entertaining and Cooking Guide Checklist

Bonus: How to Pick a Thanksgiving Turkey

What type of bird is best for you?

The names and what they really mean:

Heritage: Heritage birds date back to the 1800s and are as close to a wild bird as you can get. To be heritage, the animal must be raised in a sustainable way and have a specific set of genetic traits for the particular breed. These turkeys must be able to breed naturally, grow slowly and cannot be slaughtered until they are at least 160 days old. These old-world breeds have a more robust wild flavor, and they are typically smaller (usually under 14 pounds). They are also single-breasted, so get two of them if you are feeding a large group or wanting leftovers. If rich and gamy is what you crave for, order a wild turkey from D’Artagnan (dartagnan.com). They have Eastern Wild Turkeys in the 9-pound range available from September through March.

Heirloom: Heirloom birds have origins in the early 1920 or 30s. These turkeys have a similar robust yet not so wild flavor as the heritage birds, making a more consistent flavor profile between white and dark meats.

Traditional/Conventional: These birds are bred to grow quickly and produce slightly larger breasts with a 2-1 white to dark meat ratio. They are often “pre-basted” or “self-basting” meaning that the turkey is injected with a solution that can contain broth, stock, water, seasonings, salt and/or other flavor. This can account for up to 3 percent of the net weight of the bird. If unsure, check the label; it must include all of the ingredients in the solution.

Artificial insemination is necessary for reproduction. Hens are slaughtered between 14 and 16 weeks of age and weigh in at 14 to 17 pounds, while toms go to slaughter at 16 to 20 weeks of age and can weigh 26 to 40 pounds.

Antibiotic-Free: These birds are similar to traditional birds. They offer flavor, quality, and value and are raised without the use of antibiotics.

Organic: These birds are also antibiotic-free and are raised on organic certified farms. All feed is vegetarian and certified organic — including pastureland — which means that it is not treated with pesticides or herbicides and cannot be genetically modified. Animals have access to pastureland and sunlight. However, keep in mind that organic doesn’t necessarily mean grass-fed; still, certified organic animals generally graze on open-range land three to six months longer than conventionally raised livestock to reach market size. Animal cloning is forbidden and they are processed and packaged according to the USDA organic standards.

Brined: A brined turkey has been soaking in a salt solution of herbs and spices, which helps season the meat and keeps it moist and flavorful. You can also brine a turkey at home, and here is the tip: do not stuff a brined turkey as the stuffing will absorb the extra salt, making it too salty. (Basic Turkey Brine)

Kosher: These birds have been certified by trained rabbinic inspectors that make sure each bird is of the highest quality and processed in accordance with kosher standards of cleanliness. Tip: kosher birds have already been salted, so avoid brining them as your bird will be overly salted.