Turkey. Probably the most widely desired meat for Thanksgiving. And everybody has their own version of preparing it.

Regardless of who has the job of cooking the bird, be sure you have a safe product to serve for your holiday meal. Here are some basics for beginners, and anyone who wants a refresher.

When buying frozen turkey, allow ¾ to 1 pound per person for an 8-12 pound turkey. Larger birds have more meat, so allow ½ to ¾ pound per person. For fresh turkey, allow 1 pound per person and buy 1-2 days before cooking.

Safety starts right from the market. Keep turkey in its original wrapper and place on a tray or in a pan to catch any juices that may leak. Keep bird under refrigeration (minimum) and especially during the thaw process for frozen turkeys. Allow at least 24 hours of thawing for every 4 to 5 pounds of frozen turkey in the refrigerator. Turkey can remain in the refrigerator for 1-2 days before cooking.

If you do not have that much time, turkey can be thawed in cold water for 30 minutes per pound. You will want to submerge the entire bird. To speed up the process, change water out every 30 minutes. Thaw turkey until the legs are pliable and the neck and giblet packets can be removed.

Always, always wash hands with soap and water before and after handling raw turkey. When removing the plastic wrapper from the thawed bird, do not forget to remove the neck and giblet packets from the cavity. Yes, that does happen. Cook those separately.

Do not worry about washing the bird. For you turkey-cooking veterans, this has changed. The USDA now recommends not washing poultry products, since that process scatters bacteria that may contaminate other foods. Proper cooking kills the bacteria that may be on raw poultry.

Place the turkey in your roasting pan, or on your roasting rack, or however you are planning to cook your bird. Preheat the oven, and go back and wash the sink, counters, cutting board and utensils with hot soapy water and then disinfect with a bleach solution (1 teaspoon chlorine bleach per quart of warm water).

The jury is out on stuffing or not stuffing the bird. Stuffing inside the turkey keeps it from reaching the correct temperature to kill bacteria, unless you cook it so long it dries out. If you do decide to stuff, stuff loosely to allow as much airflow as possible.

When roasting, oven temperatures should be no lower than 325 degrees Fahrenheit. Since turkey is low in fat and high in protein, it is sensitive to extreme heat and prolonged cooking. You may want to tent with aluminum foil for the first hour of cooking to make sure your bird does not brown too much.

The best way to determine doneness is to use a food thermometer. Place the thermometer in the deepest part of the thigh, but not touching the bone. The internal temperature should reach 165 degrees. And if you stuffed him, the temperature on the stuffing should be 165 degrees too.

An unstuffed 12 to 14 pound turkey should be done in about 3 to 3½ hours. If the bird is stuffed, plan on 3½ and 4 hours. Adjust as necessary for larger or smaller birds.

Turkeys can also be cooked in a covered roasting pan. Be aware that the cooking time will be shorter than the conventional open method. If using an oven cooking bag, follow the manufacturer’s guidelines on the package.

When done, remove the bird from the oven and let it sit 20 minutes to allow the juices the set. Also remove any internal stuffing before carving. And if you are looking for inspiration on spices, rubs, techniques, garnishes and the like, check the Web, the television, Mom’s cookbooks, and even the neighbor’s recipes.

Everybody will be planning their own special touches and will be more than happy to share their insight and expertise. Just keep it safe, cook it thoroughly and enjoy that Thanksgiving bird!

Janine Rywak is the director of the Anson County Extension Center in Wadesboro.

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Janine Rywak

Contributing Columnist