Step 1: Pick out your frozen turkey about 4-6 days ahead of time. Place it (on a pan) in your fridge to let it thaw. I generally use the rule of 1 pound of turkey per person.

Step 2: On the morning of Thanksgiving, place your turkey in a roasting pan and remove the neck and giblets (ew).

Step 3: Rub turkey with some salt and pepper.

Optional Step: Tuck the wings under the turkey. I like to do this just to get them out of the way.

Step 4: Let turkey rest at room temperature for 1 hour.

Optional Step: Stuff your turkey. When you stuff your turkey:

-you never want to stuff it the day before, only right before it goes in the oven

-you don't want to pack it too full, just spoon it in lightly

Step 5: Add 4 cups of chicken broth to the roasting pan

Step 6: Cook turkey at 325 degrees for 3-5 hours. Generally it takes 20 minutes per pound. My 12 pound turkey took 3 hours and 45 minutes.

Step 7: Baste turkey with it's juices every hour. This means you spoon the juices over the turkey a couple times.

Step 8: Check internal turkey temperature to check for doneness. The breast should be at 165 degrees and the thigh should be at 180 degrees.

Step 9: Carve and serve!