How to cook a Thanksgiving Turkey

Thawing Times:
Thawing Time in the Refrigerator (40 F)
Approximately 24 hours per 5 pounds (Whole Turkey)
8 to 12 pounds 1 to 2 days
12 to 16 pounds 2 to 3 days
16 to 20 pounds 3 to 4 days
20 to 24 pounds 4 to 5 days

Thawing Time in Cold Water
Approximately 30 minutes per pound (Whole Turkey)
8 to 12 pounds 4 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 20 pounds 8 to 10 hours
20 to 24 pounds 10 to 12 hours
(Change water every 30 minutes)
After thawing, remove neck and giblets from both neck and body cavities, wash turkey inside and out with cold water, drain well. Thawed turkey may remain in refrigerator 1-2 days.

Roasting a Turkey
Timetable for Fresh or Thawed Turkey at 325 F
These times are approximate and should always be used in conjunction with a properly placed thermometer
Unstuffed
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours

Stuffed
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours

1. Set the oven temperature no lower than 325 F.
2. Place turkey breast-side up on a rack in a shallow roasting pan.
3. For uniform results, it is recommended to cook stuffing outside the bird. If stuffed, stuff loosely.
4. For safety and doneness the internal temperature, as registered on a meat thermometer, must reach a minimum of 180 F in the thigh before removing from the oven. The center of the stuffing should reach 165 F after stand time.
5. Juices should be clear.
6. Let the breast stand 20 minutes before removing stuffing and carving.