No need to guess when cooking a turkey

Take the guesswork out of Thanksgiving Day meal planning with this guide.

All serving estimates are generous to allow for plenty of seconds and leftovers.

• HOW BIG? For turkeys under 16 pounds, estimate 1 pound per serving (this accounts for bone weight). For larger birds, a bit less is fine; they have a higher meat-to-bone ratio. But if your goal is to have ample leftovers, aim for 1½ pounds per person whatever the turkey's size.

• For eight people, buy a 12-pound turkey

• For 10 people, buy a 15-pound turkey

• For 12 people, buy an 18-pound turkey

• For 14 people, buy a 20-pound turkey

• BIG THAW: The safest way to thaw a frozen turkey is in the refrigerator. You'll need about 24 hours per 4 to 5 pounds of turkey. You also can put the turkey in a sink of cold water. Change the water every 30 minutes, and plan for about 30 minutes per pound.

• THE BRINE: Never brine a turkey for more than about eight to 10 hours. Much longer and the meat will be too salty. Always keep the bird refrigerated during brining. If the turkey is too big, an ice-filled cooler stored outside works, too.

• THE ROAST: Roasting temperatures vary widely by recipe. Some go at a slow and steady 325 degrees. Others crank the heat to 400 or 425 for the first hour, then drop it down for the rest of the time.

However you roast, use an instant thermometer inserted at the innermost part of the thigh (without touching bone) to determine when your turkey is done. The meat needs to hit 165 degrees for safe eating, though some people say thigh meat tastes better at 170 degrees.

The following roasting time estimates are based on a stuffed turkey cooked at 325 degrees. Reduce cooking time by 20 to 40 minutes for turkeys that are not stuffed. And remember, a crowded oven cooks more slowly.

• 12-pound turkey: three to four hours at 325

• 15-pound turkey: four to 4½ hours at 325

• 18-pound turkey: 4½ to five hours at 325

• 20-pound turkey: five to six hours at 325

• THE REST: The turkey should never go directly from the oven to the table. Like most meat, it needs to rest at least 20 minutes before serving for the juices to redistribute.

• THE SIDES:

Carrots: A 1-pound bag makes four to five servings.

Cranberry sauce: A 12-ounce package of fresh cranberries makes about 2¼ cups of sauce; a 16-ounce can has six servings.

Gravy: Plan for 1/3 cup of gravy per person.

Green beans: 1½ pounds of beans makes six to eight servings.

Mashed potatoes: A 5-pound bag of potatoes makes 10 to 12 servings.

Stuffing: a 14-ounce bag of stuffing makes about 11 servings.

— The Associated Press