Before you know it, Thanksgiving will be here. I’ve just started thawing out my turkey for the big day. If you also have a 320 pound turkey I’d suggest doing the same. I’ll be doing this in my very large refrigerator because frankly I don’t have the counter space to defrost a 320lb bird. They say to have five hours of time for each pound when going with fridge thawing so lets hope my math is right and I don’t ruin the big day. Here’s some tips and fun facts for your preparations:

**Basting:** Basting every 30 minutes keeps your turkey tender and juicy. Use the turkey’s own juices or a flavorful broth for basting. This helps to keep the meat moist and enhances its flavor profile. Skipping this step could result in a dry turkey!

**Resting Period:** Let your turkey rest for at least 20 minutes after cooking. This resting period allows the juices to redistribute throughout the meat. Don’t rush this step if you want the juiciest slices possible!

**Crispy Skin Tip:** For that irresistibly crispy skin, crank up the heat to 400°F for the last 15 minutes of roasting. The higher heat will caramelize the skin, giving you a beautiful, golden brown finish.

**Temperature Check:** Use a meat thermometer! Your turkey is safe to eat at an internal temperature of 165°F. Insert the thermometer into the thickest part of the thigh without touching the bone for the most accurate reading. Trust science over guesswork.

**Brining Magic:** Brining your turkey beforehand can infuse it with amazing flavors and keep it moist. A simple brine of salt, sugar, and water works wonders, but feel free to jazz it up with herbs, spices, and citrus for an extra flavor boost. Plan to brine your bird for at least 12 hours.

**Upside Down Roasting:** For the first hour, try roasting your turkey breast-side down. This technique helps keep the breast meat juicy, as it receives less direct heat exposure. After the first hour, flip it over to allow the skin to crisp up.

**Spatchcocking:** If you’re looking for a time-saver, spatchcock (butterfly) your turkey. This method involves removing the backbone so the turkey can lay flat. It results in a faster, more even cook, and delivers crispy skin all around. It might look unconventional, but the results are exceptionally delicious.

**Save the Drippings:** Don’t discard those flavorful drippings! Use them to make a rich, savory gravy that perfectly complements your wonderfully roasted turkey. Skim off excess fat, then use the drippings as the base for your gravy.

**Stuffing Strategy:** If you’re considering stuffing, it’s best to cook it separately. Stuffing the turkey can affect cooking time and evenness, and could lead to food safety issues if not done correctly. A separately cooked stuffing allows for more control over both the bird and the stuffing’s texture.