By KATHIE SMITH, Toledo Blade

Sizing up your Thanksgiving turkey involves so many decisions, from fresh or frozen to the size and the cooking technique. It all begins with how many people will be having dinner around your holiday table. If it's a big bird that you want, for example, Butterball recommends 1-1/2 pounds of turkey per person for generous servings and leftovers.

And if you're going the frozen-turkey route, Butterball recommends one day of thawing in the refrigerator for every 4 pounds of turkey.

If the bird is still frozen on Thanksgiving morning, keep the turkey in its wrapper in a clean sink and cover with cold tap water, advises "How to Cook A Turkey and All the Other Trimmings," from the editors and contributors of Fine Cooking. The turkey will thaw at a rate of 30 minutes per pound.

The book also reminds that cooks map out the space they have in the refrigerator and the oven. Before you go to the supermarket, clean the fridge to make more space. Arrange the shelves so they can accommodate the turkey and other cumbersome dishes. As you decide on each dish, decide how it will get cooked, especially if you have only one oven and the turkey takes 3 to 4 hours to roast.

Choose dishes that can be staggered in your oven or cooked on your stovetop or microwave/convection ovens.

Cooking technique

For some folks, the idea of grilling a turkey or frying a turkey helps address the lack of oven space.

Gas or charcoal grilling adds a distinct smoky flavor to turkey and can reduce the cooking time, according to The Spice Hunter. Be sure to season well inside and out, but don't stuff the bird. Bake the stuffing in a separate dish.

When grilling, estimate 15 to 18 minutes per pound. Place a drip pan on the grill grate to catch drippings from the turkey and to prevent flare-ups. Use the rotisserie if you have one. During cooking, add water to this pan periodically to maintain a moist environment in the grill, advises Cal Flame.

A rotisserie via the George Foreman Grill or other countertop model can provide an easy, countertop way to roast a small turkey evenly, according to Spice Hunter.

Brining has become a popular way to prepare turkey. Brining involves a strong solution of salt and water with herbs, spices or sugar to preserve the flavor. During the cooking process, meat can lose up to 30 percent of its water, according to Fire & Flavor Grilling Co. Properly brined and cooked meat can reduce the water loss by as much as half.

Brining a turkey in the refrigerator takes a day. Make a wine brine or a white cranberry juice brine or a honey brine. When you add sugar it does make the turkey brown faster.

Brine mixes are available. Fire & Flavor Grilling Co., for example, has Turkey Perfect Herb Brine Mix.

For more information, visit www.fireandflavor.com and www.turkeyperfect.com.

Cooking turkey

No matter what cooking technique you use, turn the turkey's wings back to hold the neck skin in place. This levels the turkey in the roasting pan to encourage even cooking and make carving easier.

Butterball recommends a 325-degree oven when roasting a turkey. Use a meat thermometer and cook turkey to proper temperature (180 degrees in the thigh and 165 degrees in the center of the stuffing). Be sure the meat is done around the bone.

Roast Turkey with Cranberry Orange Glaze is made with maple syrup, cranberry juice and orange marmalade.

For a smaller Thanksgiving celebration, prepare a turkey breast such as BBQ Spice-Rubbed Turkey Breast. For this recipe, the brown-sugar mixture is slipped between the skin and the meat. It's a technique described in "Better Homes & Gardens Any One Can Cook." Starting at one side, slip your fingers between the skin and the meat to loosen skin. Gently pull back the skin, rub the mixture over the meat. Pull skin back over top. Insert an oven-safe thermometer into the thickest part of the meat, but don't touch the bone.

Once the turkey is done, remove it from the oven or grill and transfer to a cutting board. Cover with foil and let stand for 15 to 20 minutes before carving. Use the time to complete the side dishes and then carve the turkey.

Turkey with all the trimmings makes your traditional holiday meal complete.

ROAST TURKEY WITH CRANBERRY ORANGE GLAZE

3/4 cup orange marmalade

3/4 cup frozen cranberry juice, concentrate, thawed

3 tablespoons maple or maple-flavored syrup

1-1/2 tablespoons balsamic vinegar

1/2 teaspoon salt

1 14- to 16-pound turkey, thawed if frozen

Cooking spray or vegetable oil to brush turkey

Preheat oven to 325 degrees. Combine marmalade, cranberry juice, maple syrup, vinegar and salt in small heavy saucepan. Bring to boil on medium heat, stirring frequently. Reduce heat to low. Cook uncovered, stirring frequently for 12 to 15 minutes or until glaze is reduced to 1 cup.

Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey and dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.

Place turkey, breast side up, on a flat roasting rack in a shallow pan. Brush turkey lightly with vegetable oil or cooking spray. Roast turkey for 2 hours and then cover breast and top of drumsticks loosely with foil to prevent overcooking of breast.

Divide glaze into two halves. Continue roasting turkey for another 45 minutes, remove foil and brush generously with half of the glaze. Return foil loosely to top of turkey and cook for another 45 minutes or until meat thermometer reaches 180 degrees when inserted into the deepest part of the thigh.

Brush with remaining glaze. Let turkey stand 15 minutes before carving.

Yield: 12 servings

-- Butterball

BBQ SPICE-RUBBED TURKEY BREAST

2 3- to 3-1/2-pound fresh or frozen bone-in turkey-breast halves

Nonstick cooking spray

2 tablespoons packed dark brown sugar

2 teaspoons paprika

2 teaspoons garlic powder

1-1/2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon ground black pepper

Thaw turkey, if frozen. Preheat oven to 400 degrees. Coat a large roasting pan and rack with cooking spray. In a small bowl, stir together brown sugar, paprika, garlic powder, salt, cumin, chili powder and pepper. Set aside.

Slip your fingers between the skin and meat of turkey beast halves to loosen skin, leaving skin partially attached at edges. Lift skin and spread brown-sugar mixture evenly under skin over meat. Place turkey-breast halves, bone sides down, on rack in prepared pan. Insert an oven-safe meat thermometer into the thickest part of the breast half. Thermometer should not touch bone.

Roast, uncovered, on lower rack in preheated oven for 20 minutes. Reduce oven temperature to 350 degrees. Roast for 1 to 1-1/2 hours more or until the thermometer registers 170 degrees and turkey is no longer pink, occasionally spooning pan juice over turkey. Cover loosely with foil and let stand for 10 minutes before slicing.

Yield: Makes 8 servings.

"Better Homes & Gardens Any One Can Cook"

WHITE CRANBERRY BRINE

2 64-ounce bottles White-Cranberry Juice Drink

1 gallon water

2 cups kosher salt

1 cup sugar

2 tablespoons whole black peppercorns

8 cloves garlic, crushed

8 bay leaves

Mix all ingredients, except turkey, in large stockpot until salt and sugar are mostly dissolved. Submerge turkey in brine. Fill 2-gallon-sized resealable bags with ice. Place in pot with turkey. Marinate or brine turkey for 12 to 18 hours refrigerated. Discard marinade. Dry turkey with paper towels and grill or roast in oven as desired.

Yield: Enough brine for an 8- to 16-pound turkey