Are you wondering how to select, thaw and roast that big bird? Our butchers have the answers to the most common turkey-time questions.

Q: How do I figure out what size bird to buy?

A: The rule of thumb is to allow 1 pound of uncooked turkey per person. This amount will provide generous servings, as well as leave some tasty leftovers.

Q: My family prefers white meat. Do some turkeys have more breast meat?

A: Turkeys that weigh more than 18 pounds have a larger proportion of white meat to dark meat than smaller turkeys do, but a large turkey may still provide more dark meat than you want. The best bet for white meat lovers is to roast a whole turkey breast or to roast a smaller turkey plus a whole turkey breast. If your family happens to prefer dark meat, you will get plenty by roasting two smaller birds instead of one large one.

Q: What is the best way to thaw a frozen turkey?

A: The best—and safest—way to thaw a frozen turkey is to place the frozen wrapped turkey in a shallow pan on the bottom shelf of the refrigerator. Allow 24 hours of thawing time for each 5 pounds of turkey weight. In other words, if your turkey weighs 20 pounds, allow four days for it to thaw. Once the bird is thawed, it will keep up to four days in the fridge. What if it is Wednesday and you wish to roast your turkey Thursday? This is the last-minute solution: Place the frozen, wrapped turkey in a large cooler and submerge it in cool water. Allow 30 minutes per pound and change the water every 30 minutes. A 20-pound turkey should thaw in about six hours using this method.

Q: What are giblets and what should I do with them?

A: Giblets make up the little bundle of parts sometimes found inside the cavity of a bird, such as chicken or turkey. Usually the giblets include the neck, the gizzard, the heart and the liver. With the exception of the liver, sautéed giblets make an excellent addition to stuffing. Or add them raw when making turkey broth from your turkey bones—giblets will really deepen broth’s flavor.

Q: I have heard that it is safer to bake the stuffing in a covered dish rather than inside the turkey. Is this true?

A: The safest way to bake stuffing is in a separate dish. But if you would prefer to stuff your bird in the traditional manner, you can do so safely by carefully following these rules:

• CLEAN. To prevent bacteria from contaminating hands, cutting boards, knives and countertops, keep hands clean, use a separate work surface or cutting board for the turkey, and another one for bread, vegetables and other stuffing ingredients.

• STUFF TURKEY RIGHT BEFORE ROASTING. Do not prepare stuffing ahead of time. You may prepare the wet and dry stuffing ingredients early and keep them chilled in separate containers, but do not mix wet and dry ingredients until your turkey will be cooked. Make sure your stuffing is moist; heat destroys bacteria more effectively in a moist environment.

• COOK. Always cook stuffing to an internal temperature of 165°F.

Q: What is the very best roasting method?

A: Place the turkey on a large rack in a roasting pan. Roast at 325°F. Cover the bird tightly with foil, and roast, foil-wrapped, until the last hour of roasting. Remove the foil and return to the oven to brown and crisp the skin. Plan on roasting for 15 to 17 minutes per pound for an unstuffed bird, and roast until the breast registers 165°F and the thickest part of the thigh registers 175°F.

Also check out these articles: Delicious Gravy Every Time and our handy Mashed Potato Cheat Sheet.