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We’re taking a little break next week. You’ll hear from us next on Dec. 6. Happy Thanksgiving! Today’s newsletter is brought to you by producer Clare Marie Schneider

It's almost Thanksgiving. In less than a week, many of us will be gathering for the time-honored tradition of eating to excess with friends and family.

I've never cooked a turkey for Thanksgiving, but the first time I roasted a chicken, I was surprised by how easy and delicious it was. There's something impressive about presenting an entire cooked bird to loved ones. I did little to spice or prepare the chicken, but my dinner guests raved about it all the same.

Roasting a turkey isn’t too different, says chef Lan Lam, an editor at Cook's Illustrated magazine. It’s a great starter project for beginner cooks. "It doesn't require a ton of equipment or complicated knife skills,” she says.

If you’re tasked with the turkey this year — first off, good luck. Beyond luck, Lam has tips to help turkey prep go smoothly. Plus, a foolproof recipe she developed for America's Test Kitchen.

Help me cook this turkey

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What size turkey should I buy?

Many cooking guides will tell you that you'll need about a pound to a pound and a half of meat per person. But Lan says there isn't a hard and fast rule. Generally, "a 10- to 12-pound bird is going to serve eight to ten people with leftovers. You can get away with something a little smaller if you have a lot of sides."

If you plan on having more guests at dinner, don't cook a larger bird, says Lam — cook more turkeys. "Large turkeys are harder to cook well than small turkeys. They also take up more space in your fridge and they take more time in your oven.”

When should I buy the turkey?

Buy your bird at least seven to ten days in advance. "Seven days is the minimum because it gives you time" to thaw and season the bird, says Lam.

Once you have your turkey, transfer it into the fridge to thaw. How long that takes depends on how big the turkey is. According to the U.S. Department of Agriculture, you'll need a day for every four to five pounds of turkey. So if your turkey weighs eight pounds, it will take about two days to thaw.

Don't forget to factor in the time you will need to season your turkey, says Lam. That can take "anywhere between six hours to two days," depending on your method.

When should I start roasting the turkey?

Depending on the size of the turkey, you will need three and half to four hours of oven time, says Lam. "So if you're serving dinner at 1 p.m., you're going to have to get your turkey in the oven at 9 a.m."

The goal is to get the breast meat to 160 degrees Fahrenheit and the thighs to 170 to 175 degrees Fahrenheit, says Lam, which you can measure with a meat thermometer. "Then it's juicy and tender."

Recipe: Easier roast turkey and gravy

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More on Thanksgiving from Life Kit

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Want to make tastier, prettier pies? A baker tells us where to tart. Self-taught baker Lauren Ko shares her simple tips for making better — and more beautiful — pies. Read the story here.

Simplify Thanksgiving with this 5-ingredient recipe for roast turkey breast. Spend less time in the kitchen and more time with family. New York Times food writer Eric Kim shares easy recipes for salt-and-pepper roast turkey breast and a make-ahead stuffing. Read the story here.

How to host meaningful gatherings — without stressing yourself out. Hosting can be stressful, but it doesn't need to be. Conflict resolution facilitator Priya Parker discusses ways anyone can host a meaningful, memorable gathering. Read the story here.

How to carry on a family recipe, in your own way. Making a family recipe for the first time can be daunting. Will it turn out just like you remembered? In this episode, podcaster Noor Wazwaz walks us through what to remember in the kitchen. Read the story here.

Good conversations take time and attention. Here's how to have better ones. Having good conversations is an art form. NPR's Sam Sanders tapped longtime radio host and podcaster Celeste Headlee for her tips for really listening and connecting. Read the story here.

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Quote of the week: How to enjoy dancing

You don’t need a dance background or a good sense of rhythm to cut a rug. It’s about moving your body and having a wonderful time, says professor and dance therapist Jacelyn Biondo.

Listen to our episode for more tips on dancing.

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