Make certain that when you are handling the turkey, your counters are clear. Everything that touches the raw or partially cooked turkey needs to be scrubbed thoroughly with warm, soapy water. This includes your hands, thermometers, and any other implements that touch the turkey. Proper defrosting is critical to ensure thorough cooking. Move your twenty-pound turkey from the freezer to the refrigerator on Sunday.
Thermometers help take the guesswork out of food safety.
In addition, thermometers are getting faster and easier to read. Oven-safe thermometers are also convenient because they can stay in the oven while the turkey cooks. Don't forget to calibrate before you celebrate. Before you put that thermometer in the turkey, take a minute to calibrate it in a cup of crushed ice topped off with tap water. Put the tip in the ice water at least two inches deep but without touching either the side or the bottom of the cup.