The turkey is the center of any good Thanksgiving meal. An otherwise perfect meal can be ruined by a dry, overcooked turkey. Since this isn’t something we cook on a weekly basis, it’s not easy to pull off the perfect turkey — unless you follow today’s tips and the recipe below.

Start with a quality turkey; it’s a must. Of course, you can find off-brand turkeys for a lot less money, but keep in mind that a lot of the pounds you will be paying for will be saltwater that was injected in the turkey. So buy the good stuff. You’ll be glad you did.

Thaw the turkey slowly in the fridge. This will take several days, but is better than submerging the bird in water and the result is a more tender finished product.

Cook with care

• When you are ready to cook your turkey, remove the neck, giblets and anything else that may be stuffed in the chest cavity of your bird. Pat the turkey dry with paper towels.

• Set the turkey in a large roasting pan. If you prefer the breast meat on the dry end, place the turkey on its back. For moister breast meat, turn the turkey breast down.

• Cut up a peeled onion, 3 stems celery and a few carrots. Stick them in the body cavity. They will infuse the bird with flavor as it cooks.

• Melt a cup of butter to use in a turkey baster, just enough to cover the turkey. Sprinkle the turkey with salt, pepper and any other seasonings you like.

• Cook the turkey in a 325° oven, basting it every 30 to 45 minutes.

Here are some general guidelines for how long the bird should cook:

8 to 12 pounds, 2 3/4 to 3 hours; 12 to 14 pounds, 3 to 3 3/4 hours; 14 to 18 pounds, 3 3/4 to 4 1/4 hours; 18 to 20 pounds 4 1/4 to 4 1/2 hours; 20 to 24 pounds 4 1/2 to 5 hours.

Or cook until temperature on a meat thermometer reaches 180°. Check in the thickest part. Do NOT overcook.