Expert advice on Turkeys
Sherrie Rosenblatt of the National Turkey Federation says the Open Pan dry heat method of roasting a turkey is the easiest and most reliable way to insure turkey success. This method results in a juicy, tender, flavorful golden brown turkey.

The National Turkey Federation also offers these safety recommendations:

1. Do not roast the turkey in a oven temperature lower than 325° F. Poultry should be roasted at 325° F. or higher to avoid potential food safety problems.
2. Do not roast the turkey in a brown paper grocery bag. Present day grocery bags may be made of recycled materials and are not considered safe for food preparation.
3. Do use a meat thermometer (available at most grocery stores and kitchen shops) to determine the correct degree of doneness. Turkey is done when meat in the thigh reaches 180°F or (meat in the breast in finished at 170°F.
   That said, here is an approximate turkey roasting timetable.

• 8 to 12 pounds -- 2 3/4 to 3 hours
  
• 12 to 14 pounds -- 3 to 3 3/4 hours
  
• 14 to 18 pounds -- 3 3/4 to 4 1/4 hours
  
• 18 to 20 pounds -- 4 1/4 to 4 1/2 hours
  
• 20 to 24 pounds -- 4 1/2 to 5 hours
  

• 8 to 12 pounds -- 3 to 3 1/2 hours
  
• 12 to 14 pounds -- 3 1/2 to 4 hours
  
• 14 to 18 pounds -- 4 to 4 1/4 hours
  
• 18 to 20 pounds -- 4 1/4 to 4 3/4 hours
  
• 20 to 24 pounds -- 4 3/4 to 5 1/4 hours
  

	Heat method	Oven temperature	Appearance	Flavor results	Suitable for stuffing?
Oven Pan Conventional Oven	Dry Heat Meathod	325° F. results in minimum bird shrinkage and oven clean-up.	Golden brown color; crisp skin; juicy	Full roasted flavor; pan drippings are most concentrated to produce a great gravy; tender	Yes
Wrapped in foil, high temperature	Moist heat method with turkey encased in foil	450° F.	May have bare bones on drumsticks; split skin; uneven browning; foil must be opened to produce a golden brown color	May have a stewed or steamed flavor; a dry texture is possible	No
Oven cooking bag	Moist heat method with turkey enclosed in a cooking bag	350° F.	May have bare bones on drumsticks; split skin; uneven color and browning; skin may be torn if it sticks to the bag	May have a stewed or steamed flavor; a dry texture is possible	Yes
Covered charcoal grill	Dry heat method	Try to maintain temperature between 325-350° F. Varies with outside temperature, humidity and briquettes; extra briquettes must be added each hour.	Red-brown skin color; crisp skin; the charcoal combustion may result in a rosy band of meat just under the skin and slightly pink meat.	Mild to moderate smoky flavor; tender	No

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About the author: Cheri Sicard is the editor of FabulousFoods.com, the place for recipes, celebrity chefs, holidays and entertaining ideas and seven free cooking newsletters.