Don’t stuff the turkey the night before. That’s a bacteria buffet waiting to happen—stuffing needs to be cooked immediately after prepping. Also, avoid stuffing the cavity too full; leave about 1/4 space for expansion. And for the love of cranberry sauce, don’t rely on pop-up timers. Those things are notoriously inaccurate. Use a digital probe thermometer, and you’ll be the hero who saved Thanksgiving.
Last bit: a 10-pound bird is small-ish in turkey world, so it cooks faster than a 20-pounder. Adjust your schedule accordingly—start about 5 hours before dinner to have wiggle room. Better to let it rest longer than to panic.
