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Thanksgiving is just a few days away, which means it's time to start prepping the most daunting and challenging menu item: the turkey.

The birds may be smaller on holiday tables in 2020, as some people aren't taking the trips to relatives' or friends' homes to celebrate Thanksgiving this year. But even the smallest-sized turkeys require some sort of planning beforehand—the thawing process alone can take up to a day for a four- to 12-pound turkey if it's done in the fridge. Bigger birds thawed in cold water, meanwhile, can take as long as 12 hours.

Below, you'll find a quick guide on how to thaw and cook your turkey in the oven, based on the USDA's recommendations.

Thawing Turkey

There are three proven ways to thaw your turkey. The quickest way is to thaw it in the microwave oven and follow the owner's manual instructions for thawing times based on the turkey size. In most cases, you'll have to set the minutes and power-level per pound.

Coldwater thawing takes some hours, plus you'll need to remember to change out the water every 30 minutes. Turkeys ranging from four to 12 pounds will need between two and six hours to thaw in cold water. Birds between 12 and 16 pounds require 6 to 8 hours submerged in cold water.

If the turkey's between 16 to 20 pounds, it'll need between 8 and 10 hours. Turkeys ranging from 20 to 24 pounds need up to 10 hours of thawing in cold water.

Defrosting a turkey in the refrigerator takes the longest amount of time. In fact, if you've got a turkey bigger than 16 pounds, you're likely already too late to use this method of unthawing, as birds 16 pounds and heavier can take between four and six days to thaw in the fridge.

As for the smaller turkeys, fridge-thawing can take between one to three days for birds that weigh between 4 and 12 pounds. If the turkey's between 12 to 15 pounds, it can take up to four days to thaw in the refrigerator.

Roasting Turkey

You'll need a rack to place your turkey on and a roasting pan to catch all the drippings. It's advised not to set oven temperatures below 354 degrees Fahrenheit, and chefs should note that stuffing the inside cavity of the turkey will result in a longer cook time. Cooking stuffing separately in a casserole is recommended, as the turkey will cook more evenly without all the extras. The turkey will need to remain cooking in the oven until it reaches an internal temperature of 165 degrees Fahrenheit.

Cook times for unstuffed turkeys are as follows: 1-1/2 to 3-1/4 hours for turkeys weighing between four to eight pounds; 2-3/4 to 3 hours for turkeys weighing between eight and 12 pounds; 3 to 3-3/4 hours for turkeys weighing between 12 and 14 pounds; 3-3/4 to 4-1/4 hours for turkeys weighing between 14 and 18 pounds; 4-1/4 to 4-1/2 hours for turkeys weighing between 18 and 20 pounds; and 4-1/2 to 5 hours for turkeys weighing between 20 and 24 pounds.

Cook times for stuffed turkeys include: 2-1/2 to 3-1/2 hours for turkeys between 6 and 8 pounds; 3 to 3-1/2 hours for turkeys between eight and 12 pounds; 3-1/2 to 4 hours for turkeys between 12 and 14 pounds; 4 to 4-1/4 hours for turkeys between 14 and 18 pounds; 4-1/4 to 4-3/4 hours for turkeys between 18 and 20 pounds; and 4-3/4 to 5-1/4 hours for turkeys between 20 and 24 pounds.

Extra Tips

- For more even cooking, try tucking the tip of the bird's wings under the shoulders.

- Add about a 1/2 cup of water to the bottom of the cooking pan to help maintain the turkey's natural moisture while cooking.

- Place your oven-proof food thermometer into the thickest part of the turkey's inner thigh before you stick it in the stove. That way, you can monitor the turkey's internal temperature while it's cooking. Once it reaches 165 degrees Fahrenheit, it's safe to eat, but be sure to temperature check the wing and the thickest part of the breast before you dig in.

Uncommon Knowledge

Newsweek is committed to challenging conventional wisdom and finding connections in the search for common ground.

Newsweek is committed to challenging conventional wisdom and finding connections in the search for common ground.

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