CorbisWe've got tons of tips on turkey cooking times per pound, basting for moist meat, defrosting techniques, temperature safety and much more, so gobble it up!

Defrosting the Turkey

If you're working with a frozen bird, you'll need to allow 24 hours for every 5 pounds of meat -- and it's got to stay at a safe temperature. If you've taken our suggestion and made space in the fridge, you should have plenty of space for a shallow pan wherein the wrapped turkey can sit.

But if you're running short on room (and time), you can just unwrap the bird and submerge it in a bucket or sink filled with cold water, figuring about 1 hour per pound. Change the water every 30 minutes.

Either way, the bird is thawed when it reaches an internal temp of 40 degrees -- determined by a temperature reading in the thickest part of the thigh, not touching any bones. Store the thawed turkey in the refrigerator until it's time to use.

And while we don't advise it, you can zap it in the microwave, providing you have one that's big enough. Cook it on low for 6 minutes per pound, rotating and flipping periodically. You'll want to start your roasting right after, though, 'cause parts of the meat can actually start to cook with this technique.

Brining the Turkey

We'll serve it to ya straight -- if you're not brining your bird, you may as well be dishing up slices of cardboard. Brining is the technique of accentuating the taste, texture and moisture level of leaner cuts of meat such as turkey, chicken and pork through prolonged immersion in salted liquid, and we've got everything you need to know right here in our handy brining guide.

Find out how to brine a turkey.

Stuffing the Turkey

Some folks get a little nervous about the safety of inside-the-bird stuffing, but we say that so long as the bird and stuffing reach an internal temperature of 165 degrees, you're fine. Make sure to insert a thermometer all the way into the center to assure that all bacteria has been killed off.

Don't use fresh bread, as that'll be too moist. Cut it into cubes and bake for 15 minutes at 275 degrees. Make sure to cook any meat or rice right before it gets mixed in, and saute veggies like celery, onions, etc. Don't let it cool before it's spooned into the cavity, and make sure not to pack it in, as stuffing can expand and rupture the bird. Rub the inside of the cavity with a cut lemon half, and blot dry before stuffing. Once the stuffing's been gently spooned in, roast the bird right away.

Excess stuffing can be cooked in a greased baking dish during the last hour the turkey is in the oven.

Basting the Turkey

If you've brined your bird, you're off to a great start. We've got a few extra tricks for maximum moisture and taste.

- Take some of your stuffing and stuff it under the skin, against the breast. The meat and the stuffing both benefit from the seasoning.

- Several days ahead of time, finely chop up some of your favorite herbs (sage and marjoram are among our faves), and blend them into some room temperature butter with just a little bit of salt and pepper. Right before you're ready to roast, slather some under the skin, as far along the meat as you can reach. The flavor will infuse the bird, and allow for maximum yum.

- Weave together strips of your favorite bacon, and place them on top of the turkey as a moisture-making flavor blanket. Secure the 'blanket' with toothpicks if needed.

- If you're worried about the skin over-browning, loosely tent the bird with foil, and add one cup of liquid to the roasting pan every 45 minutes.

Roasting the Turkey

Now that your turkey's been brined, stuffed and slathered (and you have remembered to remove the giblet bag, haven't you?), it's time to get cookin'.

- Make sure the oven temp is at least 325 degrees. We like to preheat to 450 degrees, and then lower it to 375 degrees after the first 30 minutes.

- Place your turkey in a roasting pan; ideally one with a shallow rack to allow drainage. You can also fashion a turkey booster by propping the bird up on rails of celery stalks. Tie the legs together with kitchen string, and place the pan on the oven's lower rack.

- An 8-12 lb stuffed turkey takes 3 to 3 1/2 hours to cook, 12-14 lbs takes 3 1/2 to 4 hours, 14-18 takes 4 to 4 1/2 hours, 18-20 takes 4 1/2 to 5 hours, 20-24 takes around 5 to 5 1/2 hours. An unstuffed turkey takes slightly less time, but the safest measurement method is the 165 degree internal thigh temperature we'd mentioned before.

- After the turkey is out of the oven, let it rest on a cutting board for 30 minutes to allow the juices to redistribute. This will also make it easier to carve.

Serving the Turkey

And now for the main event! There are many ways to make a major entrance with your bird, and we're happy to share a tip or two.

- After the turkey is out of the oven, let it rest, tented in foil, on a cutting board for 30 minutes to allow the juices to redistribute. This will also make it easier to carve.

- Spoon the stuffing from the cavity and into bowls before presenting.

- Layer a large tray with raw, washed kale leaves. Place the turkey on it, and surround with pieces of fruit such as persimmons, plums, pears, apples and stems of grapes. Your crowd will be wowed.

- Make sure to sharpen your knives ahead of time, and bone up on your carving techniques with our helpful How to Carve a Turkey Video to ensure the most meat possible.

- Toss any turkey, gravy and stuffing that's left at room temperature for over 2 hours. If it's over 90 degrees, you've only got one hour of safe sitting-out time. Eat refrigerated turkey and stuffing within 2-3 days, and gravy within 1-2. Frozen turkey should be consumed within 2-6 months for optimum flavor.

Lastly, enjoy your Thanksgiving!

Encounter problems along the way? We've got solutions for the 10 most common turkey blunders.

Having other issues with lack of space, side dishes or failed desserts? These quick fixes will get you guest-ready in no time.