1. How do I cook a turkey?

From http://www.eatturkey.com/consumer/cookinfo/turroast.html

2. How do I thaw a turkey?

Turkeys can be thawed using one of three methods, but the most fool proof is in the refrigerator. The key to this method is to plan ahead and allow approximately 24 hours for every four to five pounds of bird weight for thawing in the refrigerator. This method is the safest and will result in the best finished product. Place the bird, in the original wrapping, on a shallow baking sheet in the refrigerator. The following chart provides good guidelines for thawing times.

From http://www.eatturkey.com/consumer/cookinfo/turthaw.html

3. My turkey is still frozen. What is the quickest way to thaw?

 If you need to thaw the turkey more quickly, you may thaw the bird in COLD water, in the original wrapping. The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.

From http://www.eatturkey.com/consumer/cookinfo/turthaw.html

4. If I purchased a turkey last year, is it still good to eat for Thanksgiving this year? 

When you return from the grocery store with a raw turkey, place it in the original wrapper in the refrigerator; a hard-chilled turkey should not be placed in the freezer. If the turkey is frozen and the thawing process does not need to begin, store in the freezer.   

From http://www.eatturkey.com/consumer/cookinfo/turstore.html

5. I don't see the weight on the package. How much does it weigh?

Use a bath room scale and weigh yourself holding the turkey and reweigh yourself without the turkey. The difference would be the weight of the turkey.

6. Are gluten, soy, wheat, milk or eggs used in the production of Prestage turkeys?  Is MSG used?

The top 8 Allergens are required to be listed on the label by law if contained in the product.  There are no ingredient components in Prestage Foods basting blends that could result in allergenic or adverse food reactions to individuals who display sensitivities to the items or their derivatives including MSG and gluten.

From http://www.cfsan.fda.gov/~dms/ffalrgn.html

7. Pop up timers have/have not popped, is the turkey done?

The National Turkey Federation recommends roasting a turkey in a 325 degree F oven until a meat thermometer indicates the internal temperature registers 180 degrees F in the thigh and 165-170 degrees F in the breast. Pop-up timers are helpful as a preliminary step in judging the correct temperature, but a meat thermometer is the best final authority to determine doneness.

From http://www.eatturkey.com/consumer/cookinfo/turroast.html

8. Do I cook the turkey covered or uncovered?

The above are sample cooking methods from the NTF website.  If any method is used it needs to be cooked until the internal temperature meets the requirements in question #7 above.

From http://www.eatturkey.com/consumer/cookinfo/roasting.html

9. Do I take the timer out to thaw my turkey?

No, The timer can stay in place during thawing and cooking.

10. Can I brine turkey even if it is basted?  

Yes      

Marinades and Brines are seasoned liquids in which the turkey is soaked both to absorb flavor and to tenderize. Most marinades contain an acid such as vinegar, citrus juice, wine and herbs or spices. One of the easiest ways to marinate a turkey is by using a needle-like injector. Injectors can be purchased at kitchen supply stores and range in price from $10 to $15.

To marinate a turkey without an injector, simply use a fork to make random holes over the entire bird. Place the turkey in a large, plastic cooking bag or foodservice grade plastic bag, pour in the marinade, close the bag securely and let it marinate overnight. Turkey should always be marinated in the refrigerator. Before cooking, be sure to scrape off excess marinade and discard. Do NOT re-use marinade to baste the turkey.    

From http://www.eatturkey.com/consumer/cookinfo/marinade.html