Be sure to have a good instant read thermometer for your Thanksgiving bird. You will want to take the temperature in two places, in the thickest part of the breast, and in the thickest part of the thigh. Internal temperature should read 170'-175, you then let it rest, tented with foil, for 15-20 minutes, if your bird is over 20 lbs, let it rest for 30-45 minutes. For a stuffed bird, cooking temperature should be 325', for a 16 lb. or less bird you cook for 15 minutes per pound, for birds 17 lbs or larger you cook for 12 minutes per pound. For an unstuffed bird, season the cavaty with salt, pepper, & about 1/2 teaspoon of poultry seasoning. Stuff with 4 stalks of celery, 5 springs of fresh parsley, and 2 large onions, quartered. Cooking time is the same as a stuffed turkey. You will want to prepare your stuffing ahead of time so that it is completely chilled when you stuff your bird. NEVER put warm stuffing into a cold bird, it takes too long for the stuffing to reach the proper cooking temperature. Be sure your turkey is completely thawed as this would greatly affect cooking time and you would end up with tough meat.