HOW BIG OF A TURKEY SHOULD I BUY?

General Rule of Thumb:

* Figure about 1 pound uncooked per person.
 If there are big eaters and you want leftovers.

* Figure 1 ½ pounds uncooked per person.

* For Turkeys under 12 pounds estimate on the higher side.

* For turkeys over 12 pounds estimate on the lower side, since there is more meat to bone.

HOW LONG CAN UNCOOKED TURKEY BE STORED?

* Fresh turkey will keep 2-4 days in the refrigerator.

* Frozen turkey will keep up to a year in the freezer.

WHAT KIND OF TURKEYS ARE THERE?

* Prebasted

* Unbasted

SHOULD I RINSE THE TURKEY?

This is a point that professionals debate. If you want to rinse the turkey:

* Remove cellophane wrapper.

* Remove giblets and any other innards from the cavity and refrigerate.

* Rinse , inside and out, in cold water in the sink.

* Let excess water drain out of it.

* Dry thoroughly inside and out.

* Clean out sink with warm water, soap, and a little bleach.

Why some people do not rinse the turkey:

* The thought is that less handling results in a safer turkey.

HOW DO I DEFROST A TURKEY?

In the refrigerator:

* Do not take out of wrapper.

* Allow one day for each 4 pounds of turkey.

* Put it on a platter on the bottom shelf of the refrigerator to catch any drips.

In the sink:

* Do not take out of wrapper.

* Put it breast-side down in a large bowl of cold.

* Change the water every 30 minutes.

* Allow about 30 minutes per pound for it to defrost.

SHOULD I COOK THE STUFFING IN THE BIRD?

* The USDA suggests cooking the stuffing outside of the turkey.

* Stuffing cooked in the bird is generally moister than that cooked in a casserole.

* Stuffing cooked in the turkey may have more calories than that cooked in a casserole.

GENERAL RULES OF THUMB FOR STUFFING TURKEYS:

For each pound of turkey, approximately ¾ cups of stuffing should be used.

* If you choose to stuff the bird, stuffing should be put in the bird just before roasting.

* Stuff the bird loosely to ensure proper cooking.

* Stuff both the main and back-end cavities.

* Close back cavity by pulling flap over and securing with short skewer.

* Close large cavity with leg clamp that may have come with the turkey or by tying end of the drumsticks with kitchen twine.

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