Keep the frozen bird in its original wrapping and place it under cold, running water or let it sit in a sink or tub filled with cold water. Change the water frequently to keep it cold, or add ice every 30 minutes. Allow 30 minutes per pound - so nine hours for that 18-pound turkey. Be careful that there are no holes in the wrapping. If there are, you not only lose juices but risk bacteria contamination.
Do not let the turkey sit out at room temperature to defrost.
Brine that bird. A roast turkey that is juicy on the inside and golden-brown on the outside may be easier for Norman Rockwell to paint than for you to achieve. Inquirer restaurant critic Craig LaBan swears by brining, and he's made converts of us all (see his recipe at www.philly.com/brine). Brining is not needed if you are using a kosher or a heritage breed turkey. And some cooks advise against making gravy from the drippings of a brined bird.
If the gravy train has left the station: Speaking of gravy, you can make a great gravy with pan drippings (see recipe). Or follow these directions from the folks at Butterball for gravy without drippings:
Melt 6 tablespoons butter in a saucepan over medium heat; stir in 6 tablespoons all-purpose flour; heat and stir until light brown. Remove from heat and slowly add 3 cups chicken broth, stirring to blend. Return the pan to the heat and cook, stirring constantly, until boiling. Lower the heat to a simmer and cook for 5 minutes, stirring frequently, until desired thickness is achieved.
When to start cooking? First, estimate your roasting time, allowing 15 minutes per pound if turkey will be roasted unstuffed, at 325 to 350 degrees. Add a half hour for the bird to rest, for making gravy, and other final details. Deduct the total from the time of your "sit-down" goal, and that's when you put the turkey into the preheated oven.
