What size turkey will you choose?

Allow 1/2 pound to 3/4 pound per serving (not per person). Remember, people will probably ask for more. A 12- to 16-pound turkey is just right for a family of 8.
 

Thawing turkey

Frozen turkey can be thawed wrapped in cold water or refrigerated. Approximate thawing time for a 12-16 lb. turkey: 7 to 8 hours in cold water, 2 to 3 days in the refrigerator.
 

Preparation

1. Turkey

Wash turkey and dry thoroughly. Sprinkle cavity with salt. Fill the cavity with stuffing and close the opening with string or skewers. Stuff the crop, then fold the skin over the back and secure with a skewer. Tie the thighs to the rump. Use skewers to hold the wings in place on the breast. This is called "trussing the turkey".
 

2. Roasting

Cover turkey with melted margarine. Sprinkle with flour, salt and pepper. Place slices of salted bacon near wings and thighs. Place metal foil (shiny side of foil facing turkey) over turkey, without pressing. Use a roasting pan and never add water. Baste occasionally during cooking.
 

3. The cooking process

When you start cooking the turkey, the temperature should be fairly high. At 375F, cook the turkey for 45 minutes, then lower the oven temperature to 325F. For a 12 to 16 lb. turkey, the cooking time is 5 to 6 hours. It's very important not to forget to baste from time to time with the pan juices. Remove the foil 30 minutes before the end of cooking to allow the turkey to brown.
If you're inserting a thermometer, do so before the start of cooking and insert it into the fleshiest part of the thigh, without touching los. Let the turkey rest, covered with foil, for about 30 minutes before carving. You can prepare a sauce au jus with the bottom of the pan. The temperature on the thermometer should be 190F (90C) when the turkey is cooked.
 

4. Cooking time 

• For a 6 to 8 lb (2.75 to 3.50 kg) turkey, 3 to 4 hours;
• 8 to 12 pounds (3.50 to 5.50 kg), 4 to 5 hours;
• 12 to 16 pounds (5.50 to 7.25 kg), 5 to 6 hours;
• 16 to 20 pounds (7.25 to 9 kg), 6 to 7.30 a.m;
• 20 to 24 pounds (9 to 11 kg), 7:30 to 9 a.m.

5. Cooking check 

Poke a small skewer or long fork into the thickest part of the breast and also into the thigh near the breast. If the flesh is tender and the juices have no reddish tinge, the turkey is cooked. If using a thermometer, the temperature should be 190F (90C).