How to cook a turkey

Whether you're hosting Thanksgiving dinner for the first or the 50th time, having a step-by-step guide to cooking a great turkey is helpful for everyone. From brining the turkey before it hits the oven, to making sure it's done, to carving the bird for a beautiful presentation, Test Kitchen Director Noelle Carter and former Food columnist Russ Parsons have all the basics covered.  Check out our one-stop guide to Thanksgiving turkey.

How to dry brine and roast a turkey

How long to cook the turkey

The USDA has a handy online guide to cooking times. For a stuffed turkey, allow 3 to 3 1/2 hours for an 8- to 12-pound turkey; 3 1/2 to 4 hours for a 12- to 14-pounder; 4 to 4 1/4 hours for a 14- to 18-pounder; 4 1/4 to 4 3/4 hours for an 18- to 20-pounder; and 4 3/4 to 5 1/4 hours for a 20- to 24-pounder.

If you're not stuffing the turkey, allow 2 3/4 to 3 hours for an 8- to 12-pound turkey; 3 to 3 3/4 hours for a 12- to 14-pounder; 3 3/4 to 4 1/4 hours for a 14- to 18-pounder; 4 1/4 to 4 1/2 hours for an 18- to 20-pounder and 4 1/2 to 5 hours for an 20- to 24-pounder.

Now that you've consulted the suggested cooking times, the only way to really tell if a turkey is done is to take its temperature. The timer may ding, but that doesn't necessarily mean the meat is done.  The Department of Agriculture recommends the internal temperature read 165 degrees. If you're roasting a stuffed turkey, Parsons advises sticking the thermometer into the center of the stuffing to ensure the correct temperature. Because this can result in overcooked breast meat, Parsons suggests cooking the stuffing outside of the bird. 

No time to defrost the bird? The USDA says it's safe to stick a frozen turkey in the oven — it will just take longer to cook (they say at least 50% longer than a thawed bird). And be sure to take the internal temperature before serving it. 

How to carve the turkey

If you're still looking for recipe ideas, here are some favorites, hand-picked by our food staff. Happy Thanksgiving.

I like jellied cranberry sauce. Follow me on Twitter @Jenn_Harris_

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