There are a couple of major factors to think about when deciding whether to buy a fresh or frozen turkey. Do you have the refrigerator space in which to thaw the turkey for several days, even as other groceries are accumulating as the big day approaches? Will your grocer have the fresh turkey of your choice on hand if you decide to wait until Thanksgiving is nearer? How important is it that your turkey is all natural, since fresh turkeys are more likely to be?

When deliberating how big a turkey to buy, consider whether you want to have leftovers for turkey salad sandwiches, turkey chili or turkey enchiladas after Thanksgiving. For many Americans, creative turkey recipe ideas or the opportunity to simply re-create that overloaded plate of Thanksgiving turkey and side dishes are part of the holiday's festivities. If the thought of cooking a gigantic bird doesn't appeal to you, consider purchasing a whole or boneless turkey breast, or even a ham or pork loin. Click here for a handy chart to figure out your turkey and stuffing portions: The Turkey Calculator.

There are two predominantly accepted methods of thawing a turkey: the Refrigerator Method and the Cold Water Method.

The Refrigerator Method takes longer, up to several days, but requires no effort other than to make room in the fridge. Make sure you pick a spot on the bottom shelf to avoid contaminating food below the turkey (it will drip as it thaws), and simply place the turkey breast-side-up, still in its original wrapper, on a pan, tray or platter. Allow a full day for every 4 pounds.

The Cold Water Method is quicker, but requires more action on your part. Place the turkey in its original wrapper breast-side-down in a sink or tub, and cover completely with cold water. Change the water every 30 minutes to minimize bacteria growth, and allow approximately 30 minutes for every pound of the turkey.

Listen to Chef Erika know for tips and timetables for defrosting your tukey. Press the "arrow" to play the podcast below.

Brine? Yes, you can. But, you run the risk of over-brining your turkey since. When thawing in a brine, at a temperature of 40 degrees, you need to allow 8 hours of thaw/brine time for every pound of meat. However, we still recommend brining. For a large turkey, reduce the salt ratio in your brine mixture by about 20%. Let's say 3/4 cup of salt to every 2 gallons of water. Also, a few hours ahead of roasting (or even up to 8 hours), remove your turkey from the brine, dry it, and place in your refrigerator uncovered on the bottom shelf. This 'airing out' should help your turkey skin crisp more readily.

Cook while frozen? No. You will have a barely edible turkey at the end of a very long cooking process. See our cold water thaw method above - you still might have time! And, call us and we can help you wing another main course. HOWEVER, if your turkey is SMALLISH (up to 12 pounds), and PARTIALLY THAWED - definately call ChefsLine.  We will discuss the turkey and your other options.

As mentioned above, prepare the stuffing and stuff the turkey just before roasting the turkey (wait until the last minute to combine the wet ingredients of the stuffing with the dry ingredients). Used cooked ingredients in your stuffing. Make sure the turkey is fully thawed before stuffing. Stuff the turkey loosely, not tightly. Re-tuck the legs of the turkey. Always be aware of cooking temperatures and times.

With a few properly observed guidelines, cooking and handling a turkey can be easy and safe.

• Thaw the turkey by one of the above methods.
• Always keep fresh or cooked turkey in a cold refrigerator.
• Protect other foods from cross contamination by placing the turkey on a pan, tray or platter that will contain any dripping.
• Cook the turkey within 5 days (If your refrigerator maintains a very cold temperature. Store in coldest part of part of the refrigerator - bottom back. If not certain, your maximum is 4 days.) of being thawed.
• Be aware of the "use by" date on the wrapper.
• Use a separate cutting board for the raw turkey, and another separate one for the cooked turkey, if you can. Always wash thoroughly with anti-bacterial soap after every use.
• Work on smooth, hard, nonporous surfaces that clean easily.
• Always wash your hands and all utensils after touching the turkey or surfaces that have come in contact with the turkey.
• Consider the use of disposable paper towels (also called single-use napkins) rather that cloth towels.
• Prepare the stuffing and stuff in the turkey just before roasting rather than the night before.
• Use an instant-read or meat thermometer to determine the turkey's doneness.
• The turkey is done when the inside of the thigh reaches 175 F and a bread stuffing reaches 165 F. Use cooking methods that allow for the turkey to reach 140 F inside the thigh within 4 hours.
• Avoid low-heat and partial-cooking methods.
• Do not stuff a turkey cooked by low-heat or partial-cooking (high-heat) methods.
• Store the turkey, stuffing, broth, gravy, and any other food items in the refrigerator within 2 hours after cooking

According to the USDA, the color of cooked poultry is not always a sure sign of its safety. Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink. To understand some of the causes of "pinking" or "pinkening" in fresh turkey, visit the USDA for an in depth review.

Listen to Chef Erika. Erika and twenty four chefs are standing by to help you with YOUR "turkey dilema." Give ChefsLine a call! Press the "arrow" to play the podcast below.

• Conventional Ovens: Traditional ovens are good for general cooking, long covered roasts, casseroles and some baking. Good for turkeys - may take longer for browning, so adjust cooking time accordingly.
• Convection Ovens: Best oven for all types of cooking and baking. Because of the constant air circulation, it is optimal for uncovered roasting, baking of pastries and breads to insure even cooking and browning. Ideal for turkeys - shorter cooking time and impeccable browning.
• Fryers: Good alternative to traditional oven cooking, however may not be suitable for those on limited calorie and fat intake diets, and those dwelling in apartments without outdoor access. Good for turkeys - retains moisture and crispy skin.