Roast the turkey . Preheat the oven to 325°F. Lift the turkey out of the marinade and set on a rack in a roasting pan. Brush the breast with some of the marinade.

1. Have on hand a large roasting pan and a large rimmed baking sheet (or two sheets). 2. Pat the turkey parts with paper towels so the skin is dry.

The oyster, or sot-l’y-laisse (“only a fool leaves this behind” in French), is the most delicate and delicious part of the turkey that’s mostly meat (vs. our #1 entry, which is mostly fat).

Cooking a Thanksgiving turkey presents a host of unique challenges, including making sure it’s not dry, and making sure it’s delicious. But thawing out a multi-pound frozen bird is the first ...