“ROBBY” asks how to make a juicy Turkey. I will state up front that I have not cooked the turkey in many years. With the size of my family, and a few matriarchs, I am still delegated to vegetables and/or dessert – but this year I graduated to the stuffing – excuse me, dressing (cooked outside of the bird )… Sara Moulton offers this advice for defrosting and cooking that most special of birds. For timing on cooking, check this page. Oh heck, just check out everything that she says with Chris Cuomo on ”Good Morning America”! As a chef for “Gourmet Magazine”, a staple for many years on the “Food Network”, and with a PBS syndicated show, I’ve tried many a recipe of Sara's and found them wonderful – so I don’t think that she’ll mess up a turkey! I WILL mention that an instant read thermometer is indispensable! When you think it’s done, check for an internal temp of about 165F. AND LET IT REST BEFORE YOU CARVE IT!!!!! At least 20, preferably 30 minutes - believe it or not, it will stay hot for up to an hour. I love brining chicken, and if you have the time (and something big enough to hold it all) before you cook it, that is a wonderful step to take – even if you just use a bunch of water and some sugar and salt for an hour, you will notice the difference in flavor. Hope this helps!