Cooking a Thanksgiving turkey sounds much harder than it is. Here are ten simple tips to keep you on course when purchasing and roasting your own turkey this holiday season:

1. Where to buy: Purchase your turkey from as close to the source as possible. Ideally this would be an organic turkey farm, stand at the farmer’s market or grocery store featuring local products. Turkeys that come from close by are the freshest and most flavorful.
2. What to look for: A turkey should be pale and pink and all the giblets should be inside or wrapped alongside the bird. If a turkey has any kind of discoloration or strong odor do not purchase it.
3. Storing: Turkeys should be refrigerated until you are ready to thaw them. If there is not enough room in the fridge keep them in a freezer. 
4. Thawing: Bring the bird to room temperature before thawing by letting it sit in the roasting pan. Remove the giblets and the neck (often placed in bags inside the cavity) as the bird thaws. This will speed up the thawing process.
5. Roasting: A turkey can be roasted many different ways. First decide whether you want to roast the turkey stuffed or unstuffed, this will make the biggest difference with the roasting time. Season the turkey well and follow basic roasting instructions.
6. Resting: Immediately after removing the turkey from the oven tent it with aluminum foil and allow the bird to rest for at least 10 minutes before carving. This will allow the juices time to reabsorb, flavoring the meat more deeply.
7. Carving: Sharp knives are an absolute must when carving the bird. Start by removing the legs at the joints, then the wings, followed by the breast in thin slices. The meat should be cooked all the way through and the juices should run clear. 
8. Serving: When serving turkey it is always a good idea to keep the white and dark meat separate on the serving platter. Guests can choose which meat they prefer and will be glad to select their own servings.
9. Leftovers: The best part about Thanksgiving is the leftover turkey. Pile some turkey on white bread with stuff, cranberry jelly and a touch of mayo for the perfectly simply and delicious gobbler sandwich!
10. Broth: Once the carcass is stripped clean use it to make turkey stock. Freeze the stock in small batches and use it in soups and stews for the rest of the winter.

Kelsey Banfield, The Naptime Chef, believes parents don't have to give up being foodies just because they have kids. Join Kelsey as she shares webisodes, recipes and ideas on how to fit delicious food into everyday family life, without compromising quality or taste.