Before you cook your Thanksgiving turkey, let it thaw in the fridge for 24 hours per every 5 pounds of turkey. If you’re cooking a 10 pound turkey, for example, you’ll need to thaw it for 48 hours. Make sure to avoid thawing at room temperature, which can cause bacteria to grow inside the meat. To get your turkey as juicy as possible, try brining it the night before in a solution of vegetable stock, brown sugar, and spices. In the morning, remove the turkey from the brine, and take out the neck and giblets. You can leave the cavity empty, or stuff it with aromatics, like apple slices and dried herbs, to keep the meat moist while adding extra flavor. For a crispy and golden-brown skin, baste the turkey with herb butter before placing it in a 475 degree Fahrenheit oven. After 20 minutes, reduce the temperature to 350 degrees Fahrenheit, and continue cooking the bird for 13 minutes per each pound of turkey. To learn more, like how to make gravy from the turkey drippings, read on!
Source: Wiki How