1. Buy a fresh turkey
They're not all that more expensive than frozen, and the flavor and texture are superior.

2. If you must defrost, do it right
Always thaw the turkey in the refrigerator, never at room temperature. Allow a full 24 hours for every five pounds of turkey (that means a 25-pounder will take about five days).

3. Buy enough turkey
To be sure you have plenty of turkey for leftovers and seconds, buy about one pound of turkey per person.

4. Use high-quality utensils
Avoid flimsy foil pans -- invest in a high-quality roasting pan and roasting rack. A good carving set is a must too. Don't forget a meat thermometer (preferably instant-read) and a bulb baster. And use an oven thermometer -- many a holiday roasting disaster could have been avoided if the cook knew that the oven was 50 degrees low.

5. Follow the stuffing rules
It's perfectly safe to stuff a bird as long as you follow three simple, commonsense rules. First: Make the stuffing just before roasting the bird (to save time, chop the vegetables and cook any sausage the night before, but heat them up before tossing with the bread cubes). Second: Cook the turkey until the stuffing registers 165°F on a thermometer. If the bird is very big and the stuffing isn't cooking quickly enough, scoop it out into a casserole and bake it separately. Third: Remove the leftover stuffing from the turkey carcass and refrigerate it separately.