You might think that because turkey is the main attraction at most Thanksgiving meals, the chief cook knows all about how to buy, store, thaw, stuff and prepare the bird. But that is not always the case.

It you're a first-timer who has offered – or was drafted – to cook the holiday bird or an old hand who has prepared many turkeys, there may be better, safer ways to do it than the ones to which you’re accustomed.

Turkeys come in all sizes. They can be purchased whole or in parts, fresh or frozen, self-basting and pre-stuffed.

How can you be sure of buying a tender turkey? The age category on the label is the key. The younger the turkey, the more tender and mild flavored it will be. All turkeys in the market are young and will be labeled "young turkey" (usually 4 to 6 months of age). There are also young turkeys labeled "fryer-roaster turkey" (usually under 16 weeks of age). The sex designation of "hen" or "tom" is optional on the label and is an indication of size rather than the tenderness of a turkey.

Another choice is whether to buy a fresh or frozen turkey. There is no significant difference in quality between a fresh turkey and a frozen one; the choice is based on personal preference.

If you are one of those people who likes to shop well in advance of when you will be serving your meal, then a frozen turkey is your best bet. Look for one that is solidly frozen.

A whole frozen turkey – prestuffed or unstuffed – can be stored in the freezer at 0 degrees F. or below for up to one year without appreciable loss of quality. Keep a prestuffed turkey in the freezer until you are ready to cook it. It should not be thawed, because bacteria can develop in the stuffing while the turkey thaws. Frozen whole turkeys do not need to be rewrapped for freezer storage unless the packaging has been opened or is punctured or torn.

If you’re buying a fresh turkey, do so only if you are going to cook and serve it within one or two days. Fresh turkeys, like other fresh meat and poultry, are highly perishable. Be careful when purchasing and storing them to avoid spoilage. If you buy one too far in advance, it may start to spoil in your refrigerator before you're ready to cook it.

You should avoid selecting a fresh turkey that is stacked above the top of the store's refrigerator case. Once you get your fresh turkey home, refrigerate it right away at 40 F. or below and use it within one to two days.

Once you have decided on the type of turkey you want to buy, the next

Thawing Your Turkey

In The Refrigerator

(40 degrees F. or below)

4 to 12 lbs. 1 to 3 days

12 to 16 lbs. 3 to 4 days

16 to 20 lbs. 4 to 5 days

20 to 24 lbs. 5 to 6 days

Keep turkey in original wrapper and place on a tray or pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for one to two days. A turkey that has been properly thawed in the refrigerator may be refrozen.

In Cold Water

4 to 12 lbs. 2 to 6 hours

12 to 16 lbs. 6 to 8 hours

16 to 20 lbs. 8 to 10 hours

20 to 24 lbs. 10 to 12 hours

Wrap turkey securely, making sure water is not able to leak through wrapping. Submerge in cold tap water. Change water every 30 minutes. Cook immediately after it is thawed. Do not refreeze.

Roasting Your Turkey

Timetables for Turkey Roasting

Set oven temperature to 325 degrees F. Always use a food thermometer to check the internal temperature. If stuffed, make sure the center of the stuffing reaches 165 degrees F. A whole turkey should reach 180 degrees F. with the thermometer in the thickest part of the inner thigh; a turkey breast should reach 170 degrees. F. with the thermometer in the thickest part of the breast.

Unstuffed

4-8 lbs (breast) 1-1/2 to 3-1/4 hours

8-12 lbs.2-3/4 to 3 hours

12-14 lbs. 3 to 3-3/4 hours

14-18 lbs. 3-3/4 to 4-1/4 hours

18-20 lbs. 4-1/4 to 4-1/2 hours

20-24 lbs. 4-1/2 to 5 hours

Stuffed

4-6 lbs (breast) Not usually applicable

6-8 lbs (breast)2-1/2 to 3-1/2 hours

8-12 lbs.3 to 3-1/2 hours

12-14 lbs. 3-1/2 to 4 hours

14-18 lbs. 4 to 4-1/4 hours

18-20 lbs. 4-1/4 to 4-3/4 hours

20-24 lbs. 4-3/4 to 5-1/4 hours