The safest way to thaw a turkey is to put the frozen turkey in the fridge, allowing 24 hours for every 5 lbs of weight. If your fridge is colder than most, it’ll take even more time, so plan accordingly.

Place your oven rack on the lowest position , preheat your oven temperature to 325 degrees F.

Peel and chop some onions into chunks, place the onions and celery in the bottom of the pan, seasoning with a little salt and pepper.

Place the roaster rack on top of the vegetables, moving the vegetables around to allow the rack to sit flat on the pan.

Pour a cup or two of chicken broth or turkey broth over the vegetables, set the pan aside while you prepare the turkey.

Check both the neck cavity and the large cavity - one on either end of the bird - for any “Extras” that might have been included - the neck, giblets, etc. Remove these items and either set aside* or discard them.

Rinse the interior of the turkey out with cold water, drain well. Pat the outside of the turkey dry with paper towels.

Transfer turkey to the prepared pan, breast side up.

Gently stuff turkey dressing into the cavity of the bird. You want it filled nicely, but not packed into a solid mass.

Pour a bit of melted butter or oil over the top of the turkey, using a pastry brush to ensure all of the exposed skin is coated with butter.

Once coated, sprinkle generously with salt, pepper, and any other seasonings that you want to use.

Place the prepared turkey in your oven, and set your timer for a little less than the shortest amount of time indicated for your size of turkey, as indicated in the post.

Once you hit the early side of your cooking window, insert meat thermometer into the thickest part of thigh, and then deep into the center of stuffing.

You want the turkey meat to reach at LEAST 165 F, and the stuffing to reach 165. Expect 175-180 in the thigh, 170 in the breast, and 165 for the stuffing.

Remove the turkey from the oven, and transfer the turkey - I’ll usually do this rack and all - to a cookie sheet.

Cover turkey with aluminum foil, and let the turkey rest at room temperature while you make gravy from the pan juices.

When you’re ready, serve the turkey with your stuffing, cranberry sauce, and whatever other sides you’re doing.