Your time in the kitchen can be simplified if you follow these simple tips for preparing the bird from Empire Kosher Poultry:

First, buy a turkey large enough for family and friends - at least a pound for each person, then add a few extra pounds for leftovers. Consider trying a kosher turkey, which many say are cleaner and healthier than ordinary turkeys.

A frozen turkey will take 24 hours to defrost for every five pounds ? so, a 20-pound turkey will take 4 days. To defrost in cold water, place the plastic-wrapped turkey in a large, covered pot filled with cold water. Replace water every half hour. It takes 30 minutes for each pound to defrost. Once defrosted, preheat the oven to 325?F.

Rinse the bird in cold water, inside and out. Pat dry. Season with salt, pepper and herbs. Stuff lightly if desired. Place the turkey breast side-up on a rack in a shallow roasting pan. Add broth to prevent drippings from sticking to the bottom of the pan.

Cook until juices run clear. Use foil to cover the breast once it turns golden brown. Brush with juices from the pan periodically. The turkey is done when 180?F is reached in the thigh, 160?F in the breast, or 165?F in the center of the stuffing. Let the bird stand 20 minutes before carving.