Here's the word on the bird

Prep and roast Plan: Allow 1 to 11/2 pounds of turkey per person. That amount will leave enough for leftovers. Be sure to allow plenty of time and space to thaw a frozen turkey in the refrigerator (see below).

Prep: Find the giblets -- heart, liver, gizzard -- tucked inside the neck or body cavity and remove. Discard, if you're not using them, or cook and add to stuffing or gravy. If you are stuffing, plan about 3/4 cup of stuffing per pound of poultry. Do not stuff until just before roasting.

Loosely spoon stuffing into the neck and body cavities, allowing room for expansion. If stuffing is packed in, it will not reach a safe eating temperature by the time the turkey is done.

Pull neck skin over the stuffing; use a long skewer to hold it in place. Tuck drumsticks under the band of skin near the tail and reset the leg clamp or tie the legs together with kitchen string. Twist wing tips up and under the bird's back. If you're not stuffing the bird, bake the stuffing in a casserole.

Roast: Use the accompanying roasting chart (at right) to determine cooking times. While the oven is preheating to 325 degrees, place the turkey, breast side up, on a rack in a shallow roasting pan. Pans with sides higher than 2 inches will act as a heat shield and prevent turkey thighs from cooking evenly. Brush the bird with cooking oil. Cover loosely with foil and roast.

After two-thirds of the cooking time has passed, cut the string between the drumsticks. Remove foil during the last 30 to 45 minutes of cooking so the skin gets crisp and golden.

According to the USDA, all turkey meat and stuffing is safe to eat when a meat thermometer reaches 165 degrees. However, for best flavor and ease in carving, thigh meat should be cooked to 180 degrees. For an accurate reading, be sure the thermometer does not touch bone when inserted in the meat.

It all comes down to personal preference. Some people like the flavor of fresh turkey. Others don't notice a flavor difference. Fresh birds don't need to be thawed, but may be pricier. Frozen birds can be purchased in advance, but need up to one week to thaw in the refrigerator.

• When should I start thawing the turkey?

Thawing the bird in the refrigerator is our favorite method. Allow 24 hours thawing time for every 4 pounds of bird. That means a 12-pound turkey will take three days to thaw, but we recommend allowing an extra day to make sure it thaws completely. It's safe to keep a thawed bird in the fridge a day or two before roasting. If you find your turkey is still frozen on Thanksgiving morning, place it in a clean sink filled with cold water. Change the water every 30 minutes until the turkey is thawed. Do not thaw the bird at room temperature or in warm water.

• Can I roast the turkey in advance?

Yes. Roast and carve per directions in this guide, then cover and refrigerate up to 2 days. For moist, make-ahead turkey, pour turkey or chicken broth over slices and then cover and refrigerate. Before serving, reheat, covered, in the microwave.