Buying

For holiday dinners, buy a fresh turkey or choose a frozen bird, unstuffed or stuffed.

Ground turkey, breasts, cutlets, drumsticks and thighs are available year-round.

Storing

Remove giblets and refrigerate a whole fresh turkey, covered, for up to 2 days.

Use ground turkey within 1 day or freeze for 2 months.

Use turkey cold cuts within 3 days.

After a holiday meal, carve remaining turkey from the bone, transfer leftover stuffing to a container and refrigerate within 2 hours. Eat within 2 days or freeze up to 3 months.

Do not refreeze a thawed turkey.

Thawing

Never thaw a frozen turkey at room temperature. Leave in the original package and use one of the following methods:

Refrigerator: Place bird on a tray in the refrigerator, allowing 5 hours per pound (10 hr/kg).

Quick thaw: Place wrapped frozen turkey in sink and immerse completely with cold water. Allow 1 hour per pound (2 hours/kg), changing water frequently.

Frozen stuffed turkey: Do not thaw a frozen pre-stuffed turkey before cooking.

Remove giblets and neck. Rinse a fresh or thawed turkey inside and out with cold water and pat dry with paper towels.

Preparing

Whole bird: Place whole bird breast-side up on rack in shallow roasting pan. Brush with oil. Insert meat thermometer in thickest part of thigh, away from bone. Roast at 325°F (160°C) until thermometer registers 180°F (82°C) for a stuffed turkey and 170°F (77°C) for an unstuffed bird.

When done, a leg will wiggle easily and thigh juices will run clear when pricked.

Thighs: Two boneless, skinless thighs (2.5 lb/1 kg) take between 1.5 and 1 ¾ hours to cook.

Place in a shallow roasting pan and brush with oil. Tent with foil.

Insert thermometer in the thickest part of the thigh and roast at 325°F (160°C) until it registers 170°F (77°C).

Whole BBQ turkey: Pre-heat grill to medium.

Place bird breast-side up in a shallow pan, lightly brush with oil and season inside and out. Add ½ cup (125 mL) water to pan.

Place on rack, insert meat thermometer into thigh, away from bone, and close lid.

After 20 to 30 minutes, lower heat to medium-low and tent turkey with foil to prevent over-browning.

Baste every 15 to 20 minutes, adding more water to pan as needed.

Cook until thigh temperature reads 180°F (82°C) and breast reads 170°F (77°C).

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