These are the only three rules you need to remember for a crisp-skinned, juicy, and perfectly seasoned Thanksgiving turkey. Bonus: They apply to weeknight chicken, too.

"By the time the breasts hit 160 degrees, the legs are done and you don't have to go in and do much to the turkey." To try this method, follow the directions below. Courtesy of America's Test Kitchen.

Turkey thighs and legs/drumsticks. These often are the least expensive cuts of the bird. They are also the most forgiving, because the dark meat will remain juicy up to an internal temperature of ...

For 12- to 14-pound turkey, roast 3½ to 4 hours. For 14- to 18-pound turkey, roast 4 to 4¼ hours. For 18- to 20-pound turkey, roast 4¼ to 4¾ hours. For 20- to 24-pound turkey, roast 4¾ to 5¼ ...

Bonuses: You’ll have moist meat and crisp skin, and the bird takes up less vertical room, so you may be able to slip other dishes in the oven.Estimated time: At 450 degrees, about 6 minutes per ...

The most straightforward approach is to roast an unstuffed turkey, breast-side up, for 13 minutes per pound of turkey at 350°. That works out to approximately 3 hours for a 12- to 14-pound bird ...

Cooking your bird to a safe 165 F often just results in a dry, boring plate of meat. Luckily, food scientists have studied this problem. Learn their techniques to roast your tastiest bird yet.