Choosing between fresh or frozen turkeys is simply a matter of preference. There is no significant difference in quality. The advantage of a fresh turkey for many is that it is ready to cook.

Fresh turkeys are chilled after packaging to approximately 26 degrees F in order to assure optimum quality, safety and freshness. Since sometimes ice is found in the cavity of the turkey it may appear the turkey has been frozen. The ice forms as a result of the moisture found in the turkey freezing at 26 degrees F. Water freezes at 32 degrees F, while protein (meat) doesn't freeze until 0 degrees F. The turkey is therefore a fresh product. It will feel firm to the touch due to the cold temperature.

When purchasing a fresh turkey at Price Chopper, you may confidently store the turkey in your refrigerator for up to 5 days after the sell-by date which appears on the label. If you intend to use it after that time, place it in the freezer for longer storage.

Frozen turkeys are flash frozen immediately after packaging to 0 degrees F or below. A whole turkey can be stored up to one year in the freezer without noticeable loss of quality.

When purchasing a turkey, be sure to allow 1 - 1 1/2 pounds of turkey per person. This will provide generous servings with enough left over for another meal and for those turkey sandwiches everyone loves the next day!

After thawing, remove the giblets from the neck and/or body cavities. Wash the inside and outside with cold water and drain well. Be sure to wash utensils, cutting board, hands and anything else that has come in contact with raw turkey in hot, soapy water.

Most turkeys come with a pop-up timer. If not, use a meat thermometer if possible. Insert it through the foil into the thickest part of the thigh muscle without touching the bone.

Roast at 325 degrees F. To brown the turkey, remove the foil tent 20 ­30 minutes before roasting is finished and continue cooking until the thermometer registers a minimum of 165 degrees F. (USDA still recommends cooking to 180 degrees F. Cooking to only 165 degrees F may give the appearance that the meat is undercooked at the joint areas. The meat, although cooked, may be pink from bone marrow). In the absence of a meat thermometer or a timer, insert a long-tined fork into the thickest area of the inner thigh. If the juices run clear, not pink, or if the leg moves easily and the hip joint gives readily or breaks, the turkey is done.

Basting is not necessary during roasting since it cannot penetrate the turkey. Also, opening the oven door frequently prolongs cooking time.

Important safety tips to remember:

• Do not partially roast the stuffed turkey one day and complete roasting the next. Interrupted cooking enhances the possibility of bacterial growth.
• Roasting turkey at temperatures below 325 degrees F is not recommended because the temperature is not high enough to destroy bacteria and could, therefore, be unsafe.

If you still plan on stuffing the turkey here are some basic rules to follow:

• Prepare the stuffing just before it goes into the turkey. The dry ingredients can be mixed together and chilled ahead of time. The perishable (butter or margarine, mushrooms, sausage, oysters, broth, cooked celery and onions) ingredients, however should be mixed just prior to placing the stuffing inside the turkey and putting the turkey in a preheated 325 degree F oven.
• Stuff the cavity of the turkey loosely about 3/4 cup of stuffing per pound of turkey. This will allow the interior of the stuffing to reach the proper 165 degree F temperature. The stuffing should be moist, rather than dry, since heat destroys bacteria more rapidly in a wet environment.

While there are several ways to check if the turkey is done, be sure to use a meat thermometer when stuffing the turkey. Without a meat thermometer there is no way to visually check whether the stuffing has reached the correct temperature (165 degrees F in the center).

To keep the stuffing in the turkey, close the neck and body cavities with skewers, trussing pins, clean string or metal "hock locks" if provided. Remove all stuffing from the turkey as soon as it is completely cooled to prevent bacterial growth.

Don't wait for the holidays to roll around, turkey can be enjoyed year round and not just roasted in the oven! It lends itself well to a variety of cooking methods, including grilling. If you've never cooked turkey on a grill you don't know what you're missing. It's easy to prepare and tastes sensational!