Tips Making a Turkey

Don't cry foul when it comes to fowl. Just think of the turkey as a chicken with a weight problem. The hardest part of the roasting is lugging the bird in and out of the oven.

It also may help to keep repeating this mantra: The turkey is not my enemy. The turkey is not my enemy.

While we have faith in your abilities to be the gobbler guru, here are some things to start thinking about as the Turkey Day countdown begins:

Clean the oven

Before the cooking even begins, peer inside your oven. Give it a good scrub, if needed, before the big meal so the turkey doesn't pick up any flavors of burned food.

How big should Birdzilla be?

For turkeys under 16 pounds, estimate 1 pound per serving (this accounts for bone weight). For larger birds, a bit less is fine; they have a higher meat-to-bone ratio. But if your goal is plenty of leftovers, aim for 1 1/2 pounds per person whatever the turkey's size.

For 8 people, buy a 12-pound turkey

• For 10 people, buy a 15-pound turkey

• For 12 people, buy an 18-pound turkey

• For 14 people, buy a 20-pound turkey

(All serving estimates are generous to allow for plenty of seconds and leftovers.)

Cool it

The safest way to thaw a frozen turkey is in the refrigerator. Keep the turkey in its original wrapper and place it inside a pan big enough to collection any juices. You'll need about 24 hours per 4 to 5 pounds of turkey. (A 12- to 16-pound turkey will take three days.) You also can put the turkey in a sink of cold water. Change the water every 30 minutes, and plan for about 30 minutes per pound. Fresh turkeys keep about two days in the refrigerator.

Give it a soak and rub: Getting ready for roasting

Whatever your approach on temperature, prepping the bird for the oven is key. Wrap the wings in foil and tuck them behind the neck. This helps prevent them from burning. Also tie the ends of the legs together with twine to help contain the juices.

When roasting, it's also important to cook the turkey on a rack set into a roasting pan. This ensures the bird roasts evenly. Fill the pan with a few large chopped carrots and onions and a bit of liquid (water, wine or broth) to give the drippings added flavor.