BAKERSFIELD, Calif. -- Roasting or baking a turkey can be a daunting task. We've all heard of turkeys burnt on the outside and frozen on the inside. But don't worry ABC 23 has got some tips to hopeully avoid that

Do: Thaw turkey under refrigeration. Do Not: Sit out turkey in room temperature to thaw.

Put turkey under running cold water to speed up thawing process.

Once thawed, take out giblets, pat dry, and season. Don't forget to season under the skin for added flavor.

Do: Sew up the cavity and tie the legs together. Don't: Cook the stuffing inside the turkey. The stuffing takes longer to cook than the turkey especially if it has egg product, which if done inside will leave the meat dry.

Make sure the oven temperature is at 325 degrees. The time length in the oven depends on how heavy it is.

The best way to check and see if your turkey is done is to stick the food thermometer in the thigh. It is the thickest part of the turkey and slowest to cook.

Pull the turkey out to sit once it reaches 165 degrees. Once out of the oven it will continue to cook on its own. It should be juiciest once it hits 180 degrees.