• Turkeys can be kept frozen for up to one year after purchase.
• Thaw turkey gradually in the refrigerator. Do not leave out at room temperature. Keep turkey in original packaging, with a pan underneath.
• Consider your timing. The turkey will need to thaw 1 day (24 hours) for every 5 pounds.
• While thawing, keep meat separated from foods that are ready to eat in the fridge.
• Once the turkey is thawed, it cannot be refrozen.
• I suggest opening the packaging in the sink and disposing of it right away. Rinse turkey with cool water. Pat dry with paper towels.
• Remove the giblet package before cooking. On a personal note, I suggest disposing of them since they are organ meat. Use your own discretion based on family tradition, etc.
• Place turkey on nonporous surface, such as a large plastic cutting board, while preparing for baking. When finished with the board, wash right away. Don't forget to wash sink with an antibacterial cleaning agent.
• Should you decide to purchase a 'fresh' turkey, do not buy it pre-stuffed. It can contain harmful bacteria, if it has been handled improperly.
• When handling fresh or frozen raw meat, wash everything that comes in contact with the meat with hot, soapy water frequently. This includes hands, utensils, dishes, kitchen surfaces, sinks, refrigerator rack and/or shelf. Hand washing takes 20 seconds to kill germs.
• Using USDA statistics, the safest way to make stuffing (in the South it's called dressing), is to cook it separately, not inside the turkey.
• Using a oven cooking bag cooks the turkey faster and it will be more tender; cook according to the cooking guide.
• If you decide not to use a cooking bag, cook for approximately 15 minutes per pound at a temperature of at least 325 degrees. For the turkey to be safe, a meat thermometer should be placed in the breast and read at least 165 degrees. (A meat thermometer is a wise investment.)
• Another option includes pouring a cup of water in the bottom of the pan and covering the turkey with aluminum foil.
• When the turkey is fully cooked, let it stand for 15-20 minutes before carving. This allows the juices to settle.
• Do not allow turkey, stuffing, gravy, etc. to be at room temperature for more than 2 hours.
• When storing leftovers, use airtight shallow containers for rapid cooling. Food placed in large containers allows bacteria to grow since it can take up to 24 hours to cool. The entire fridge heats up, as well as exposing other foods to the heat produced.
• Cooked turkey should be eaten within three or four days. You can freeze turkey in freezer bags for up to 6 months.
• Remember the 2-hour rule. Leaving cooked food at room temperature for too long is an invitation for bacteria such as Salmonella to grow in your food. Re-heating food will not destroy the toxins and spores produced by these bacteria.
• You can't see germs and sometimes it takes a while before a bad smell develops. My rule: "when in doubt, throw it out."

Have a safe and wonderful holiday season with family and friends. Enjoy!