Thawing: If you choose to defrost your turkey in the refrigerator, count on 24 hours of thawing time for every 5 pounds of turkey. For quicker thawing, place the turkey in its original packaging in a pan of cold water. Change the water every 30 minutes and allow 30 minutes of defrosting time for every pound of turkey. No matter how you thaw your bird, be sure to remove any giblets from the cavity and cook those separately.

Cooking: Even if your turkey has a pop-up thermometer included, it's best to check the temperature with a meat thermometer. Test the thickest part of the breast, as well as the thigh and the wing, for a temperature of 165-180°F. Let the turkey sit for 20 minutes after cooking to allow the juices to settle and make carving easier.

Storing: Turkey can be stored for 3-4 days in the refrigerator–or even longer in the freezer. Leftovers can be used in soup, sandwiches, casseroles or anything else that strikes your fancy. Check out the Recipes section of our site for some delicious ideas!

To prevent food-borne illness, keep turkey and other raw meat from contaminating other foods. Clean hands and surfaces after working with the meat and use separate cutting boards for meat and fresh produce.