There is no quality difference between a fresh or frozen turkey. Frozen turkeys are flash frozen immediately after packaging to 0 degrees F. or below and held at that temperature until purchased. Once defrosted, the meat is practically as fresh as the day it was processed. Fresh turkeys are deep-chilled after packaging and have shorter shelf lives. Because they are perishable and require special handling and merchandising, fresh turkeys are slightly more expensive than frozen turkeys.

Choose the product that best meets your needs without sacrificing quality. By purchasing a frozen turkey, you can get the turkey in advance and take advantage of special sales and coupons. Fresh turkeys provide convenience because they do not require thawing.

Sixty-nine percent of those surveyed by the National Turkey Federation reported purchasing a frozen turkey for Thanksgiving dinner; 24 percent purchased a fresh turkey.

 What size turkey do I need to buy?
Purchase at least one pound of uncooked turkey per person when purchasing a whole turkey. You'll have enough for the feast and for leftovers, too.

 The American Farm Bureau Federation reported that in 2000, the average cost of the traditional Thanksgiving feast for 10 people was $32.37. The menu included turkey, stuffing, sweet potatoes, peas, rolls with butter, cranberries, a relish tray, pumpkin pie with whipped cream and beverages of coffee or milk.

 Do turkey prices go up during Thanksgiving?
No, not normally. In fact, turkey prices often go down during the holidays as many grocery stores use turkey as a "loss leader." This means that retailers run special, low prices on turkeys to entice customers into their store to buy other holiday foods for the traditional feast. To get the best deal on a holiday turkey, check supermarket ads for specials and coupons for the best price. Turkeys in the supermarket are all inspected by USDA or state systems and offer high quality and value.

 Turkey can be thawed in the refrigerator, in cold water or in the microwave. Whole turkey takes about 24 hours per five pounds to thaw in the refrigerator. In cold water, changed every 30 minutes, turkey takes about 30 minutes per pound to thaw. When using a microwave to thaw a turkey, follow the manufacturer's instructions for the size turkey that will fit in your oven, the minutes per pound and the power level to use.

Once thawed, keep turkey refrigerated at 40 degrees F. or below until it is ready to be cooked. Turkey thawed in the microwave should be cooked immediately.

What are giblets?
Giblets are the turkey's gizzard, heart and liver. The giblets and neck, when cooked until tender, are delicious additions to gravy or stuffing.

 Follow these steps for safely stuffing turkey:

• Stuffing should be prepared and stuffed into the turkey immediately before it's 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, about 3/4 cup stuffing per pound of turkey.
• Use a two-step test for turkey doneness: First, insert a meat thermometer into the deepest portion of the thigh, not touching bone, and allow it to come to temperature for an accurate reading. Second, once the thigh has reached 180 degrees F., move the thermometer to the center of the stuffing.
• Once the stuffing has reached 160 to 165 degrees F., the turkey should be removed from the oven.

Thermal/Conventional Oven Open Pan Method Timetable for Roasting a Turkey at 325 Degrees F.

Unstuffed Turkey
8 to 12 pounds 12 to 14 pounds 14 to 18 pounds 18 to 20 pounds 20 to 24 pounds	2 3/4 to 3 hours 3 to 3 3/4 hours 3 3/4 to 4 1/4 hours 4 1/4 to 4 1/2 hours 4 1/2 to 5 hours
Stuffed Turkey
8 to 12 pounds 12 to 14 pounds 14 to 18 pounds 18 to 20 pounds 20 to 24 pounds	3 to 3 1/2 hours 3 1/2 to 4 hours 4 to 4 1/4 hours 4 1/4 to 4 3/4 hours 4 3/4 to 5 1/4 hours

Convection Oven Open Pan Method Roasting Guidelines for a Fresh/Thawed Turkey at 300 Degrees F.

Unstuffed Turkey
14 to 18 pounds 18 to 22 pounds	2 1/4 to 2 1/2 hours 2 1/2 to 3 hours
Stuffed Turkey
14 to 18 pounds 18 to 22 pounds	2 1/2 to 3 hours 3 to 3 1/2 hours

Thermy says, "It's Safe to Bite When the Temperature is Right!" Sixty-four percent of consumers in a recent survey said they used a thermometer to ensure the quality and safety of their thanksgiving turkey.

• For a picture-perfect turkey, tuck wing tips "akimbo" under the shoulders.
• Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or butter and seasonings.
• Place an aluminum foil tent over the breast during the first 1 to 1 1/2 hours of cooking, then remove the foil to allow for browning.
• For easier carving, allow the turkey to stand 20 minutes once removed from the oven.

What is a self-basted turkey? As a value-added option for consumers, some turkeys are sold as "basted" or "self-basted," meaning they have been injected or marinated with a solution usually containing edible fat, natural broth, stock or water and seasonings. Self-basted turkeys are labeled with the percentage of the solution and its ingredients.

Use versatile leftover turkey to make delicious meals in minutes. Combine with a few simple ingredients for chilis, sandwiches, frittatas, pizzas, soups, quiches, stir-fry dishes, fajitas and casseroles.

 Nearly 70 percent of consumers surveyed said they would order turkey when eating out if it were offered on the menu. Why don't they order turkey? Nearly a third of those surveyed said because "it's not on the menu."

 Professional chefs across the U.S. feature roasted whole turkey in ways that reflect regional cooking. In the Florida Keys, chefs place aromatic oranges or lemons and limes in the cavity of the bird. In the Southwest, poblano and ancho chilies may be used in a paste that yields a bit of heat to the mild flavored turkey. In the Northeast, many chefs brine turkeys in a salt, sugar and water mixture for hours prior to roasting.

 Restaurant chefs emphasize quality and safety in their own kitchen by using these proper techniques.

• With clean cutting boards and utensils, chefs slice or carve turkeys and re-sanitize the boards and knives every 30 minutes.
• To maintain the best quality, the hot turkeys are held at a safe holding temperature for 20-30 minutes.
• To keep the turkeys moist, chefs place turkeys not to be served immediately in shallow pans, cover them with plastic film and keep the birds refrigerated at 35-40 degrees F.

How should leftovers be stored and how long will they keep?
Leftovers should be stored in shallow containers and refrigerated or frozen within two hours of cooking. Remove the stuffing and carve the extra turkey meat from the bones. Use cooked turkey and stuffing within 3-4 days and gravy in 1-2 days. Cooked turkey keeps for 3-4 months in the freezer. When using leftovers, reheat the foods thoroughly to 165 degrees F. or until hot and steaming; bring gravy to a boil before serving.

 The variety of tasty turkey cuts and products available make it easy to enjoy turkey all year long. Turkey's delicate taste is easily seasoned. By adding your favorite ingredients, herbs, spices or sauces, it's easy to create unique new dishes. Consider substituting turkey for higher fat meats in your favorite dishes. What's more, convenient turkey is adaptable to all cooking methods, from stovetop and microwave to oven and grill. Try ground turkey burgers and turkey tenderloins on the grill, turkey cutlets for quick-to-prepare meals, turkey sausage on pizza and turkey deli meats for lunch-the possibilities are limitless and the end result is good taste and healthy eating for you and your family.