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THE KEYS TO A PERFECT THANKSGIVING

Keep in mind that because turkey is naturally mild, it blends beautifully with an assortment of herbs, spices and other seasonings.  Turkey is also very high in protein, but low in fat and calories. 

Fresh vs. Frozen
There is no quality difference between a frozen or fresh turkey.  It’s a matter of preference and cost.  Choose the type of turkey that best meets your individual needs.  Because fresh turkeys have never been chilled below 24º F., they do not require thawing.  For this reason fresh turkeys have a shorter shelf life and require special handling, and may be more expensive than frozen turkeys.  Follow label directions.
Frozen turkeys are flash frozen immediately after packaging to 0º F. or below and held at that temperature until purchased.  Once defrosted, the meat is virtually as fresh as the day it was processed.  They can be purchased in advance whenever it is most convenient or when they are on sale.

What Size Turkey Should I Buy?
You should allow one pound of turkey for each adult guest at your dinner.  For example, if you are serving 12 people, purchase a 12-pound turkey.  This allows everyone to enjoy a generous serving of turkey and guarantees enough extra turkey for additional meals.

Thawing the Turkey
Frozen turkey, like all other foods, should be thawed in the refrigerator, never at room temperature.  When foods are thawed at room temperature, surface bacteria can multiply to dangerous levels at temperatures 40º F. and above.
To thaw, leave turkey in its original packaging, place in a shallow pan and place in refrigerator 3 to 4 days, or about 5 hours per pound of turkey, to completely thaw.
To speed up thawing, keep turkey in its tightly sealed bag and place in pan or sink and cover with cold water.  Change water frequently.
Refrigerate or cook turkey when it is thawed.  Do not refreeze uncooked, defrosted turkey.  Commercially frozen stuffed turkeys should not be thawed before roasting.  Follow package instructions.

Preparing the Turkey for Roasting:
Remove giblets and neck from turkey.  Rinse turkey with cold running water, drain and pat dry with paper towels to remove excess water.
Rub skin of turkey with canola oil or margarine and add some paprika.  This will aid in browning of the turkey skin.
Place turkey, breast side up, in a large cooking bag.  Then put in large shallow roasting pan (about 2½ inches deep).
Roast the turkey in a preheated 325º F. oven. 

Stuffing Tips:
The USDA does NOT recommend stuffing the bird, but if your family insists on it, keep these tips in mind:
Stuffing should be prepared and stuffed into the turkey immediately before it is placed in the oven for cooking.  If preparing the stuffing ahead-of-time, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey.
Stuff the turkey loosely as the stuffing expands as it cooks, about ¾ cup stuffing per pound of turkey.
Heat destroys bacteria faster in a wet environment.  Cook the stuffed turkey in a minimum 325°). F. oven, and use a meat thermometer to measure final doneness.  Stuffing should reach 165°). F.

TURKEY ROASTING TIMES
(Approximate Timetable for Roasting a Turkey at 325° F.)

*Note:  If using a cooking bag, follow the instructions provided with the bag, and reduce the amount of total  roasting time.  Make sure you use a meat thermometer to determine doneness.

Determining Doneness:
The turkey is done when the internal temperature registered on a meat thermometer, reaches 180° F. when inserted in the thigh not touching any bone, before removing from the oven.  The temperature of the breast should reach 170° F.  The pop-up thermometer device also indicates the turkey has reached the final temperature for safety and doneness.  Let the turkey stand for 20 minutes to allow the juices to distribute throughout the bird.  This will allow for easier carving.

Storing Leftovers:
Refrigerate turkey and all other foods promptly after the holiday meal, or within two hours of cooking.  Cut all the turkey meat from the bones and store in shallow, covered containers.  When refrigerated at 40° F. or below, cooked turkey will keep up to two days, and up to four months in the freezer when frozen at 0° F. or below.