Tips Before Cooking

Rule #1: Wash the Bird.
Rinse all poultry and poultry pieces under cool running water, rubbing all surfaces inside and out, to wash away bacteria.
Rule #2: Avoid Cross-Contamination.
Any surface that comes in contact with raw poultry -- knives, cutting boards, counter tops, dish towels, sink, etc. -- must be washed with hot soapy water before using again. Bacteria transfers easily from one surface to the next and can result in illness.
Rule #3: Keep hot foods hot and cold foods cold.
Both cooked and uncooked food should be stored properly and never left at room temperature for extended periods. Bacteria multiply between 40 and 140 degrees F., with the quickest growth happening between 70 and 100 degrees (right around room temperature).

What size turkey should I buy?

Is it better to buy one large turkey or two small ones?

Should I buy fresh or frozen?

What about turkeys that have been injected with fats and seasonings?

What about turkey parts and frozen stuffed turkeys?

How long can a whole turkey be kept frozen?

How long can a fresh turkey be kept refrigerated?