Neat rows of sliced turkey, artfully arranged, set up your turkey as the luscious star of the table.

MCT / Andy Lyons

Ready, set, go and prep, cook and present your holiday turkey.

To prep: Find the giblets — heart, liver, gizzard — tucked inside the neck or body cavity and remove. Discard if you’re not using them, or cook and add to stuffing or gravy. If you are stuffing, plan about 3/4 cup stuffing per pound of poultry. Do not stuff until just before roasting. Loosely spoon stuffing into the neck and body cavities allowing room for expansion. If stuffing is packed in it will not reach a safe eating temperature by time turkey is done. Pull neck skin over stuffing; use a long skewer to hold it in place. Tuck drumsticks under band of skin near tail, reset leg clamp, or tie legs together with kitchen string. Twist wing tips up and under the bird’s back. If not stuffing bird, bake stuffing in casserole.

Roast: Use the roasting chart (below) to determine cooking times. While oven is preheating to 325 degrees, place turkey, breast side up, on a rack in a shallow roasting pan. Pans with sides higher than 2 inches will act as a heat shield and prevent turkey thighs from cooking evenly. Brush bird with cooking oil. Cover loosely with foil and roast. After two-thirds of cooking time, cut string between drumsticks. Remove foil during the last 30 to 45 minutes of cooking to create crisp, golden skin. According to the USDA, all turkey meat and stuffing is safe to eat when a meat thermometer reaches 165 degrees. However, for best flavor and ease in carving, thigh meat should be cooked to 180 degrees. For an accurate reading, be sure thermometer does not touch bone when inserted in meat.

To keep leftovers, the first step is to cover and refrigerate meat within 2 hours of cooking. Then eat it within 2 days. Otherwise freeze it for up to 6 months.

Tips for better carving

•Give it a rest: When you take the turkey out of the oven, tent it with foil and let it stand for 15 to 20 minutes before carving. This allows the juices to be absorbed into the meat, making for juicier turkey.

•Stay safe: To keep your cutting board from slipping while carving, place a dampened paper towel or thin kitchen towel under the board. Use a cutting board with grooves to catch juices.

•Sharpen your knife: A sharp knife is a must. You can tell if your knife is sharp by using it to cut paper. It should slice, not tear the paper. If it’s not sharp, use a sharpener to produce an edge that’s better than the alternative.

•Saw, don’t rip: Carve with long, light strokes. Bearing down will shred meat rather than cutting it cleanly.

•Finally: Neat rows of sliced turkey, artfully arranged, sets up your bird as the luscious star of the table. Keep the platter decoration simple; perch a bowl of roasted fruit or herbs to one side and call it done.

Carve and serve

Start with a sharp knife and a cutting board with a groove to capture juices.

Drumstick: Hold end of drumstick and cut through meat between thigh and body. Pull drumstick away from body, and remove by cutting through joint where thigh connects to body. Separate thigh from drumstick by cutting through joints that hold them together.

Breast: Steady the bird with a carving fork and cut horizontally into the breast just above the wing. Remove the entire breast by cutting from the top of the bird down to the horizontal cut, using the breast bone as a guide for your knife.

Finishing touch: Put the breast on a cutting board and slice meat in even pieces. Carve the thigh and drumstick in slices, if desired. Arrange turkey slices on a serving platter.

Roasting chart

The following are roasting times at 325 degrees at various ready-to-cook turkey weights, with times for stuffed and unstuffed birds:

•8 to 12 pounds:

Unstuffed: 2 3/4 to 3 hours.

Stuffed: 3 to 3 1/2 hours.

•12 to 14 pounds:

Unstuffed: 3 to 3 3/4 hours.

Stuffed: 3 1/2 to 4 hours.

•14 to 18 pounds:

Unstuffed: 3 3/4 to 4 1/4 hours.

Stuffed: 4 to 4 1/4 hours.

•18 to 20 pounds:

Unstuffed: 4 1/4 to 4 1/2 hours.

Stuffed: 4 1/4 to 4 3/4 hours.

•20 to 24 pounds:

Unstuffed: 4 1/2 to 5 hours.

Stuffed: 4 3/4 to 5 1/4 hours.

— Source: National

Turkey Federation