If you're cooking Thanksgiving Dinner this year Martha Stewart's first and most important piece of advice is to put safety first.
1. Keep everything clean-wipe up turkey juices with a paper towels not cloth towels and wash your hands often.
2. If you have a frozen turkey today is the day to start thawing it out in the fridge. As far as the stuffing goes prepare it right before you put the bird in the oven.
3. Use the right tools. Buy a real roasting pan with a rack. You'll use it over and over again so it's worth the money. Floppy aluminum roasting pans are a big no.
4. Make sure you use a meat thermometer to check the internal temperature of the turkey's center and the thickest part of the thigh. Make sure both are at least 165 degrees.
5. When the turkey is all done nicely garnish, of course.
Source: Food and Wine
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