Tips for the Best Holiday Turkey

1.Think ahead. The safest and easiest way to thaw out a frozen turkey is in the refrigerator. . . but it can take at least 3 days for a 18 to 20 pound turkey.

2. Unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight and your turkey will have a crisper skin as it roasts.

3. Did you know that cooking times will differ depending on whether your bird was purchased fresh or frozen? Thats right! A defrosted turkey takes anywhere from 5 to 10 minutes more per pound in a 350 degree oven that a fresh turkey.

4. Instead of stuffing your turkey with dressing, roast your turkey separately from dressing. The dressing will absorb less fat from the turkey. Add flavor to the turkey by adding a few vegetables like carrots, celery, onion and garlic to the cavity or herbs under the skin. Truss your turkey and do not stuff; your turkey will roast much more evenly.

5. Rub 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. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.

6. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant-read thermometer.

7. Loosely cover the turkey with foil and let rest for about 15 minutes before carving. The bird will not loose all of its heat until after an hour has passed. This gives you a little time to heat up or brown other dishes in the oven.