Only A Top Chef Can Get 8/8 On This "How To Cook A Thanksgiving Turkey" Quiz

According to Martha Stewart, you should get a 15-20 pound turkey for a party of ten.

You'll need five hours per pound, according to Martha Stewart.

For safety reasons, the USDA doesn't recommend cooking lower than 325°F. But if you cook your turkey at a higher temp than 350°F, it will likely come out dry.

This can vary depending on the size of the bird and whether it is stuffed or unstuffed, but about 15 minutes is the best answer here.

According to the USDA, your bird's innermost part of the thigh should reach 165 °F to be safe to eat. A turkey with a 185 °F temperature would be safe to eat, but dry!

Stuffing cooked inside the turkey will soak up the turkey's juices, so, in order for it to be safe to eat, it too must reach 165 °F. But if you leave it in long enough to reach that temperature, your bird will be overcooked. You're better off cooking your stuffing separately.

If you put the turkey in the oven as is, the skin will likely come out a little soggy at the end. For crispier, tastier skin, you'll want to pat down the turkey to soak up some of the moisture.

If you cut the bird directly out of the oven, all of the juices will end up on the pan and your slices will be dry. Waiting at least 15 minutes is ideal, wait too much longer than that and your bird will be cold!