Thaw frozen turkeys in the refrigerator. Plan on 24 hours for every 5 lbs. of weight. A small 8 to 12 lb. turkey will thaw in one to two days. For medium-sized turkeys, it may require two or three days. For large turkeys weighing 20 lbs. or more, thawing time may be as long as four to five days. An alternate method of thawing is soaking the turkey in cold water. Place the turkey, with its original plastic wrap intact in, a large stock pot and cover with cold water. Allow 30 minutes per pound for thawing time. Generally, soaking overnight is long enough time to thaw all but the largest turkeys.

Check the body cavity and the neck for the giblets. These will be wrapped in paper and must be removed prior to cooking. Flush the neck area and body cavity with cold water and remove any loose tissue or fat from inside of the turkey. Rinse the entire turkey with cold water and pat dry with a paper towel.

Preheat the oven to 325 degrees. If you prefer to add stuffing to your turkey, now is the time. Spoon the prepared stuffing into the body cavity. Fill the entire cavity, but avoid packing the stuffing too tightly. Stuffing expands as it cooks and will need some room to expand. Pull the skin away from the neck area and pack lightly with stuffing. Replace the skin and fold it under the breast. Secure with toothpick or small skewer, if desired. Most commercially produced turkeys have a wire or plastic device attached near the legs designed to hold the end of the drumsticks in place while cooking. Tuck the legs into this device.

Place the turkey into a roaster with the breast side up. Cover the roaster and bake at 325 degrees for 15 to 20 minutes per pound, or until the internal temperature reaches 180 degrees. A 12-lb. turkey will take approximately 3 1/2 to four hours to roast. Most turkeys have a pop-up timer already inserted in the breast. This timer will pop when the turkey reaches the appropriate temperature. You can purchase pop-up timers designed for use in cooking turkeys in the grocery store. A meat thermometer inserted into the thickest portion of the breast can be used if you do not have a pop-up timer. Avoid inserting the thermometer near bones or close to the surface.

Baste the turkey with a turkey baster or large spoon every 30 minutes during cooking time. Although many have already been injected with a solution to keep the meat tender and juicy, basting will improve flavor and will assist in browning. Uncover the turkey for the last 1/2 hour of cooking. Baste with the turkey drippings every 10 minutes to produce a golden brown breast. Remove from the oven and allow to set for 15 to 20 minutes before carving to allow the juices to settle and to make carving easier.