• USDA Turkey Hot Line: 800-535-4555

  • Use hormone and antibiotic-free, free-range turkey if at all possible.

  • For safety, defrost frozen birds in the refrigerator (never at room temperature), figuring 2 to 3 days.

  • If speed is of the essence, defrost in a sink full of ice water, changing water frequently.

  • A safe bet is keeping fresh turkey no more than 2 days. Keep it cold at all times.

  • Season bird overnight with a blend of flavorings (maybe fresh herbs, garlic, shallot, and/or onion, with some olive, or whatever is your tradition), spread under the skin.

  • I like stuffing inside the bird.

  • Never stuff until just before going into the oven.

  • Roast in a large, shallow pan, not a deep one.

  • Roast at 325 degrees, basting often, about 15 minutes per pound, or until thigh reads 170 to 175 degrees on an instant reading thermometer. Rest 10 minutes before carving.

  • For juicier breast, roast breast down for 2/3 of time.

  • Baste with pan juices and dry wine, cider, or broth for delicious pan juices.

  • A little stuffing in the pan juices makes for better gravy.

  • Immediately remove stuffing from the hot turkey.