We've cooked a fair number of turkeys over the years at Country Living and, without tooting our horns too much, we've got the technique pretty dialed in. (We can even help you fix a burnt turkey if need be.) So follow these simple instructions, and you'll be carving a perfectly browned bird worthy of a Norman Rockwell painting this year.

First: Thaw the Turkey

If you're still selecting the right turkey to cook, we'll say smaller is actually better. It'll cook faster and more evenly, and the meat will be more tender. If you've got a big crowd, you can even cook two small turkeys.

Either way, if your turkey is frozen, you'll need to thaw it. The best and safest way to do this is in the fridge, and you'll want to start several days ahead. Here are some general thaw times:

• Under 7 pounds: 1 day
• 8 to 11 pounds: 2 days
• 12 to 15 pounds: 3 days
• 16 to 20 pounds: 4 days
• 21 pounds or more: 5 days at least.

If you need a quicker method, check out our Turkey Thawing Guide.

Next: Air-Dry the Turkey

After the frozen turkey is thawed, remove all the packaging and wrapping, and put it on a baking sheet with a rack, so air can circulate around it. Then, pat it dry all over, and season it generously with salt and pepper. Put it back in the fridge for at least an hour, and up to overnight.

Letting the skin both season and dry in this way will help ensure a beautifully browned roast turkey with deliciously crispy and flavorful skin. The salt also needs time to penetrate the meat, making it more tender and flavorful.

Now: Preheat the Oven and Season the Bird

We recommend preheating the oven to 325°F and not much higher. While higher temperatures will cook a turkey faster, they'll also increase the chances that your bird will singe or even burn on the outside before the inside is cooked through. This isn't a weeknight meal that you should be rushing through; low and slow is the way to go.

The important thing to stress is hitting that 165ºF mark with the instant-read thermometer so that you know it's safe to eat. Note: Once you remove your turkey, the temperature will continue rising another 20 degrees or so. So it's okay to pull it out a little before it hits 165°F, as long as it gets there at some point.

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To season a turkey, you don't need too much: Butter on the skin, along with salt and pepper will suffice. You can put a bundle of herbs (sage, rosemary, thyme) along with an onion, or a lemon, or some celery, in the cavity. But of course we have many Thanksgiving turkey recipes with different flavor options to choose from.

We don't recommend cooking the stuffing inside your turkey. It simply makes the bird take longer to cook.

You can get lots of turkey flavor into the stuffing by using some of the pan drippings when cooking the stuffing on the stove. However, if stuffing the turkey is important to you, we have advice on adjusting cooking times, below.

How Long to Cook an Unstuffed Turkey (Recommended)

The first thing you should do before you embark on cooking a turkey is invest in an instant-read thermometer. Cooking by temperature is the best and safest way to know when your turkey is ready. Insert the thermometer into the thickest part of the bird between the breast and part of the thigh (being sure not to hit bone). It's done when the thermometer just reaches 165ºF.

In general, you should plan to cook a turkey for around 15-20 minutes per pound of turkey at 325ºF to get to that temp. But that's only an estimate! The time will vary based on the exact size of the bird, as well as the size of the oven and how accurate your temperature gauge works, and whether or not the bird is stuffed. That's why we always recommend you use a thermometer to be safe. Here's a quick breakdown of weights and times. At 325°F for an unstuffed turkey:

• 10-12 pounds: cook 2 3/4 to 3 hours
• 15-16 pounds: cook 3 1/2 to 4 hours
• 18-20 pounds: cook 4 to 4 1/2 hours

For a turkey that is 20-pounds or more, settle in for the afternoon. This could take around 4 1/2 to 5 hours.

One note: We actually don't recommend you cook the stuffing inside the turkey (and the USDA agrees). It increases the chances the turkey will cook unevenly. It also increases the Thanksgiving turkey cook time and will dry the turkey out.

But most importantly: you miss out on the delicious crispy-crunchy bits that you get when the stuffing is cooked in a pan or dish! Why would you give that up? We have plenty of delicious stovetop and baked stuffing recipes that will impress.

How Long to Cook a Stuffed Turkey

If you're determined to stuff the turkey, you'll want to leave it in the oven at 325°F for 20-25 minutes per pound. We'll also recommend covering the turkey (especially the wings and drumsticks) with a loose tent of aluminum foil about halfway through cooking, to keep them from drying out or burning.

Again, check that thermometer as well as your recipe and cooking instructions—and make sure the stuffing also gets to 165°F as well, so you don't have undercooked turkey juices in there.

When to Put Water in the Turkey Roasting Pan

If you are adding vegetables to the bottom of the roasting pan (they will help flavor your gravy), then add 1/2 cup water to prevent them from scorching. You can substitute 1/2 cup dry white wine for extra flavor. If you are sans veggies, you can skip putting liquid in your roasting pan.

When to Cover a Turkey While Cooking

Start by cooking the turkey uncovered. This will ensure that the skin gets a nice golden brown color. Check in on it after an hour or so, if you notice any areas that are browning too quickly, cover them with foil.

How to Keep a Turkey Moist

The best way to keep a turkey juicy is to avoid overcooking it. While in the past cooks recommended either brining or basting a turkey (and Kosher turkeys come pre-brined), modern cooking science has found that those techniques are neither necessary or helpful.

One of the best ways to prepare a flavorful turkey is to salt the skin well and then butter the turkey ahead of time. The salt will help tenderize the meat and the fat from the butter will get the skin crispy and delicious, and help keep the meat moist as well.

When to Carve the Turkey

For maximum juiciness, let the turkey rest a good half-hour to 45 minutes before carving. While you wait, open up this page on how to carve a turkey and give it a read.

This gives it time for the juices to redistribute, also helping to ensure moist meat. It also allows you time to make the aforementioned gravy and perhaps drink a glass of wine and memorize a few good Thanksgiving jokes before heading out to sit down with the family and eat.

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