Turkey basics

Cold water method: Keep the turkey in the plastic wrapper it comes in if it has no holes in it or in a food grade wrapper that will not allow water to leak through the wrapper. The turkey must be submerged in cold water and the cold water changed every 30 minutes. Allow 30 minutes defrosting time per pound of turkey. Cook immediately.

Refrigerator method: Allow approximately 24 hours in the refrigerator set at 40 degrees or below for every 4 or 5 pounds of whole turkey weight. Keep the turkey in its original wrapper and place on a tray in the refrigerator so juices don't leak onto other foods.

Note: Roasting time can only be approximate. Cooking times can be affected by many factors, including: temperature of the bird when it goes in the oven, depth of the roasting pan and whether the turkey is shielded with foil. Roast whole turkey until the thermometer registers 180 degrees in the thigh and 165 degrees in the center of the stuffing. Begin checking the temperature about 1 hour before the turkey should be finished cooking. Turkey breasts must reach 170 degrees.

To prepare stuffing, melt butter in skillet, add onion and celery, and sauté for 15 minutes. Combine bread cubes, salt, pepper and poultry seasoning with sautéed mixture. Add liquid (water or broth) and mix thoroughly. Stuff turkey and roast immediately.

Note: These amounts are generous. If all stuffing does not fit in the bird, refrigerate extra stuffing in a casserole dish. Bake, covered, the same day as it was prepared for 1 hour at 325 degrees. Do not pack stuffing too tightly in the turkey.