Print edition: 
As Thanksgiving approaches, I've received lots of questions about preparing the traditional turkey feast. Whether you have roasted dozens of turkeys or this will be your first, there are numerous opinions on how to cook the perfect bird. Frankly, I have brined turkeys, dry-rubbed turkeys, slathered turkeys with a butter-herb mixture and even massaged it under the skin — and each method produced a tasty entree. I am convinced there is no one right way, but many ways to produce a beautifully roasted Thanksgiving turkey.
But there are some questions that arise time and again, and perhaps the most important ones have to do with getting the turkey fully cooked.
I always have a hard time determining if the turkey is done. I know poultry should be well done, but I don't want a dry turkey. Any advice?
The best way to determine doneness is to use a thermometer. Insert the thermometer deep in the thigh but not touching the bone; the turkey is fully cooked when the temperature reaches 180 degrees.
The juices will be clear, not pinkish-red. If you are stuffing the turkey, the stuffing should register an internal temperature of 165 degrees. Let the turkey rest 20 to 45 minutes before carving so the juices will redistribute; this keeps the turkey moist. Loosely tent the turkey with foil to allow the steam to escape so the turkey skin will remain crisp.
What kind of thermometer do you recommend? I have seen the newer ones that are programmable. Do they work?
I have been using a digital, instant-read thermometer that registers the exact temperature in an easy-to-read display. It is quick, efficient and performs well.
However, my new favorite is a remote, probe thermometer. Think of it as the GPS of cooking — it takes the guesswork out of knowing when food is properly cooked. You don't need to open the oven door, which allows heat to escape, or make multiple holes in the turkey to test for doneness. When Joe Linot of Cargill used this in a meat class, I knew I was sold. He inserted the tip into a large roast, shut the oven door, programmed in the desired temperature and forgot about it until the timer went off. We had a perfectly cooked roast at that moment. No adding a few more minutes or wishing we had checked it earlier. It's versatile and can be used for scalding milk, deep-fat frying, and many other applications.
I want to brine my turkey, but it will take up a large space in my refrigerator. Any suggestions?
Brining is submerging the turkey in a solution of liquid, salt and other seasonings but it does require a large space in a chilled environment. When I brine, I place the turkey and brining solution in a large Coleman cooler, add ice so the turkey is kept at a temperature of 41 degrees or lower, and set the cooler in the garage, which frees up space in the refrigerator.
