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For years now, the Department of Agriculture has recommended one safe internal cooking temperature for the overall turkey — breast, thighs, legs and wings. That temperature is 165 degrees.

When choosing a turkey, keep the following in mind. Size Matters: A good rule of thumb is 1 to 1.5 pounds of turkey per person. For example, if you're feeding 10 people, aim for a 10-15 pound turkey.

A 12- to 14-pound turkey is ideal for spatchcocking. Cut out the backbone. If you’ve purchased your turkey from a butcher or full-service meat counter, ask the butcher to cut out the backbone ...

The pillowcase has to be "100% cotton" and clean – "not one you slept on the night before," she said. It does not, however, have to be brand new, Heiskell said — noting that her grandmother ...

Unless you're using a buffet warming tray that heats up to at least 140°F, your turkey leftovers should be put away in the refrigerator or freezer within two hours, according to Carothers.

"It's a half-hour per pound, so your 20-pound turkey would take 10 hours using that method." You'll want to change the water regularly and the giblets bag in the cavity will tell you when it's thawed.