Q: How big a turkey should I purchase?

A:Butterball.com has a turkey and stuffing calculator. For instance, a meal for 10 adults and six children requires a 19.5-pound bird and about 19.5 cups of stuffing.

Q: How long does it take to thaw a turkey?

A: The U.S. Department of Agriculture says there are three ways to safely thaw a turkey – in a refrigerator, in cold water and in the microwave. A 16-pound bird takes about four days to thaw in the fridge or eight hours in cold water. Time in a microwave depends on the model of oven.

Q: How long will it take to roast?

A: It depends on the size, but a 14- to 18-pound bird will take about 3 hours, 45 minutes to 4 hours, 15 minutes, if unstuffed. If stuffed, the time will be 4 hours to 4 hours, 15 minutes.

Q: How do I know when it’s done?

A: Using a meat thermometer, measure the temperature in the deepest spot between the leg and the breast. It should be at least 180 degrees.

Q: Is it safe to put stuffing inside a turkey?

A: The U.S. Department of Agriculture says it’s OK to stuff a turkey, provided the stuffing temperature reaches 165 degrees before it’s eaten. If you choose to stuff your turkey, mix the ingredients just before loosely stuffing the bird.

However, a turkey that isn’t stuffed will cook more evenly, so that might be a consideration in deciding whether to make the stuffing in a separate pan.

Q: Is it OK to cook a frozen turkey?

A: Yes, according to the USDA, but it will take at least 50 percent longer than recommended for a fully thawed turkey.

Q: Beside roasting, what other ways can I cook a turkey?

A: The USDA has an entire site called “Turkey: Alternate Routes to the Table,” where it outlines grilling, smoking, deep-fat frying and other methods of cooking. You can find it at www.fsis.usda.gov/Fact_Sheets/Turkey_Alt_Routes/index.asp

Q: How quickly should I put leftovers in the fridge?

A: Discard any turkey, stuffing or gravy left out at room temperature for more than two hours. Use refrigerated turkey and stuffing within three to four days, and use gravy within a day or two. If you’re freezing leftovers, use them within two to six months for best quality.