5. How do I cook turkey? According to Sherrie Rosenblatt, director of public relations for National Turkey Federation (NTF), open pan dry heat cooking method is easiest and most reliable of all cooking methods and results in a juicy, tender, flavorful golden brown turkey. Just follow these easy steps:

Thaw turkey and remove neck and giblets from neck and body cavities.

Preheat oven to 325 degrees F. for conventional ovens.

Place turkey breast-side up on a rack in a shallow roasting pan. If cooking stuffing inside turkey, fill body cavity with stuffing now.

Insert a meat thermometer into thickest part of thigh, not touching bone.

Roast turkey, uncovered, until meat thermometer registers 180 degrees F. Use roasting timetable below to estimate approximate cooking time. If stuffed, make sure temperature of stuffing has reached 160 to 165 degrees F. before removing turkey from oven.

6. How long should I cook turkey? The following chart shows NTF's turkey roasting guidelines for a fresh or thawed turkey cooked at 325 degrees F. on lowest rack. Remember, these are just guidelines; use a meat thermometer to check for actual doneness.

8 to 12 pounds: Stuffed - 2 3/4 to 3 hours Unstuffed - 3 to 3 1/2 hours

12 to 14 pounds: Stuffed - 3 to 3 3/4 hours Unstuffed - 3 1/2 to 4 hours

14 to 18 pounds: Stuffed - 3 3/4 to 4 1/4 hours Unstuffed - 4 to 4 1/4 hours

18 to 20 pounds: Stuffed - 4 1/4 to 4 1/2 hours Unstuffed - 4 1/4 to 4 3/4 hours

20 to 24 pounds: Stuffed - 4 1/2 to 5 hours Unstuffed - 4 3/4 to 5 1/4 hours

24 to 30 pounds: Stuffed - 5 to 5 1/4 hours Unstuffed - 5 1/4 to 6 1/4 hours

Now, stop worrying about turkey; it'll be great! Happy Holidays.

Divide dough into 3 equal balls. Wrap each ball in plastic and refrigerate it for at least 2 hours and for up to 2 days. (The dough can be frozen for up to 1 month; defrost it in refrigerator before use.)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

With a lightly floured rolling pin, roll out a ball of dough 1/8-inch thick on a lightly floured work surface. Cut dough into gingerbread people or any other desired shapes and place cookies on prepared baking sheet. If making gingerbread people, make eyes, nose, mouth, and buttons with raisins, red hots, small gumdrops, and/or chocolate chips. Refrigerate scraps.

Bake cookies until they are firm, about 8 minutes. Slide entire parchment sheet with cookies onto a wire rack and let cookies cool completely. Repeat with remaining balls and then with chilled scraps, using fresh parchment paper. Decorate with icing as desired.

Rolled Gingerbread Cookies will keep in an airtight container for several days.

Recipe reprinted from "Mom's Big Book of Baking" by Lauren Chattman Copyright © 2001, with permission from Harvard Common Press.