I cooked my first turkey last Thanksgiving and was definitely intimidated, but should not have been. I used an oven bag with lots of flour so it didn't stick to the turkey, and followed the instructions that came with the bag, and it turned out perfect!

cooking techniques aside, above all else it must be brined. if a wood-fired oven is unavailable, a very hot conventional oven will do fine.

Pre-salt for a couple of days a la Zuni Roast Chicken method, spatchcock, and cook on high heat for about an hour and a half. Not beautiful presentation-wise, but the taste makes up for that.

You know, I have to admit I've had great luck with the pre-brined, injected kind of turkey. They never fail me, and all I do is stick 'em in a roasting pan, no rack, rub thyme butter under the skin of the breast and over the outside of whole turkey, throw some fresh thyme, chopped onion, carrot, and celery in the cavity, and slow roast at 350 until they're done. I've never had a bad one since I started doing it that way.

After many years and many methods, I'm beginning to believe that the best way to cook a turkey might be to buy a precooked ham instead. I'm just not sure they're worth the trouble to me anymore.

Wow! I was JUST talking to a coworker about this, because we got one given to us last Thanksgiving and it's been in the freezer. I thawed it this week and it's going to be cooked this weekend! But yes, I'm very intimidated. I even had to borrow a big-enough pan. So...good timing!

Reynold's baking bags. I'm not kidding. The turkey self basts and I get all the credit!

The absolute BEST way to cook a turkey? Pretend it's a big chicken!

Cut it up into pieces -- the same way that you would for a chicken -- breast, wings, drumstick, thigh. You'll be left with a back and some of the ribs.

Season well, then roast in an open roasting pan filled with onions, carrots, and celery. As pieces are finished, remove them to a warm platter. Roast the back and ribs you saved along with the meaty pieces for a beautiful turkey stock.

You will be able to roast a 15-lb turkey in two hours. Your breast meat won't have a chance to dry out!

Brine for at least 24 hours and bake with a digital thermometer that has an alarm. It has worked perfectly for the last several thanksgivings.

I used Martha's brine as a guide, but didn't have fennel, coriander or mustard seed, and used a different wine.

I've recently started cooking the turkey breast down on a rack for the first half and flipping it over for the second half. It comes out very moist.

My husband lived mostly on turkey for a few years before we were married. He'd cook one every Sunday and cut off all the meat for sandwiches. Sandwiches for lunch and dinner, supplemented with some frozen vegetables, and yogurt and graham crackers for breakfast kept him going.

He's a big fan of olive oil, salt and pepper, then roasting at 325 to the appropriate internal temperature. The man does know a thing or two about turkey...

Dry-brined in the fridge (using only a natural turkey), then butterflied and high-heat roasted on the barbecue. Takes about 90 minutes, makes an unbelievably moist turkey, and keeps the oven free for other dishes.