Fresh turkey should be free of any odor and have clean skin with no pinfeathers. Frozen turkey should have a plump breast. Both should be wrapped in airtight packaging. Always buy on or before the "sell by" date as that is the last date it should be offered for sale. Then prepare or freeze it before the "sell by" date, preferably as soon as possible. Turkey is fully cooked when it is no longer pink inside.

• When choosing a whole turkey, allow for at least 1 pound of meat per person.
• When roasting turkey, keep in mind that dark roasting pans cook faster than shiny metals.
• If a turkey or the pan it’s in is too large for the oven, it may block the heat from circulating. This can also happen if the pan is too deep.
• Placing foil over a roast turkey can slow the cooking time, while an oven cooking bag can speed it up.
• Stuffing the turkey after it’s cooked will help speed cooking and ensure safe cooking temperatures have been reached.
• Brush the turkey with melted butter before cooking to add flavor, help with browning, and lock in some of the juices.
• Baste the turkey only at the beginning to ensure a crispy skin.
• When short on time, consider spatchcocking (a process of flattening) a whole turkey to roast it in record time.

We’re all familiar with the side dishes for holiday turkeys: roasted vegetables, potatoes, cranberry sauce and more. But turkey is a great choice all year long. Some refreshing accompaniments include savory risottos dotted with fresh vegetables, sautéed kale with toasted cashews, or even snow peas with pine nuts and mint. Turkey is so versatile that nearly anything can make a nice complement. But the more daring you get, the less it will seem like Thanksgiving, and the more it will feel like a meal impressive in its own right.