If you're the same poster that I think you are--one who consistently takes the time to share wonderful, detailed advice/suggestions/directions and great recipes, a big thank you once again! You're the best! (Long-time cook here, and I truly appreciate your cooking skills!)

Thank you! I'm happy to help!

I'm not trained or anything--just a self-taught home cook who really enjoys it. I try to pass on tips on the little stuff--the things I wouldn't know if I were a first-timer. Like anyone, sometimes I'm wrong, so I appreciate correction or alternative ways of doing things too. That's how we all keep learning.

Thanks everyone. We went with an 8-10 pound fresh, picking up Wednesday at Whole Foods.

I'd pick it up before then--probably Tuesday.

"Fresh" turkeys at grocery stores can still be chilled to 26 degrees--i.e., below freezing. They may still need a day to thaw in your fridge--more if you keep your fridge really cold. ("Frozen" turkeys are even more frozen--chilled down to about zero.)

The only "fresh" turkeys that are truly fresh, i.e. not frozen, are the ones that you pick up at farmer's markets or straight from the farm. You'll know the difference because you'll be paying like $5 a pound or more for it. If you're not doing that, I'd still allow some thawing time.

Since yours is an 8-10 pounder, you should be in the clear. It won't need more than a day. For a big 'un, I'd even pick it up Monday.

Oops. Darn page break. Meant yes, absolutely tent it with foil while it's resting.

^^^^

Yes! Absolutely.