Thanksgiving is the beginning of the holiday season which runs for just over five weeks this year. Turkey is a universal favorite dish to prepare for many holiday meals. As Thanksgiving approaches, cooking the traditional turkey dinner gives rise to anxiety and questions. What type of turkey should I buy? Should I buy a frozen turkey or a fresh one? How do I store my turkey?

A few simple steps will not only ease your fears about cooking

Ta turkey, but will ensure a delicious and a safe meal for you, your family, and your friends. Plan your menu ahead of time to ease your tension about preparing the holiday meal. Ask yourself these questions to assist your meal planning. Do you want a fresh or frozen turkey? Do you have enough space to store a frozen bird if purchased in advance; if not, when should you purchase a turkey? What size bird do you need to buy?

Fresh or frozen turkeys are both good choices and are influenced by personal preference. If you choose to buy a frozen bird you may do so at any time, but make sure you have adequate storage space in your freezer. A fresh turkey should be purchased only 1-2 days before cooking. Do not buy a pre-stuffed fresh turkey because if the turkey and stuffing have not been stored properly harmful bacteria can contaminate the product and make you and your diners sick.

One of the best parts of a turkey dinner is the leftovers. So if you want leftovers to make your favorite dishes, plan accordingly. The United States Department of Agriculture (USDA) Food Safety Education staff recommends 1 pound per person if you are cooking a whole turkey, 1/2 pound per person if using a boneless turkey breast, or 3/4 pound when cooking a turkey breast with the bone in. Make sure your oven can accommodate a large turkey. Remember a large turkey takes up lots of oven space and there may not be room for other food items in your oven during the time the turkey is cooking. Nothing is more embarrassing than not having a large enough pan for the turkey or you have too much turkey for your oven space! You may find that two smaller turkeys fit your oven space better than one really huge turkey.

If you purchase a frozen turkey, thawing the bird is a critical food safety concern.

Thawing a frozen turkey in the refrigerator takes approximately 24 hours per 5 pounds of turkey. Place the frozen bird in its original wrapper on a tray or pan in the refrigerator (40° F.). After thawing, keep turkey refrigerated for only 1-2 days before cooking.

If you forget to thaw the turkey or don't have room in the refrigerator for thawing, don't panic. You can submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey.

The microwave can be used to thaw a turkey if the turkey is not too large. Check the manufacturer's instructions for the size turkey that will fit into your oven, the minutes per pound, and the power level to use for thawing. Remove the plastic wrapping and place turkey on a microwavesafe dish to catch any juices that may leak from the bird as it defrosts. Cook the turkey immediately after thawing. Remember that no matter your method of defrosting your turkey; remove the bag that contains the giblets before cooking.

Several days before you are going to cook your turkey, make sure you have all the ingredients you need to prepare your holiday meal. Check to make sure you have all the equipment you will need, including a roasting pan large enough to hold your turkey and a meat thermometer. The turkey may be rinsed in cold water the night before and re-wrapped for roasting the next day if you wish. Wet and dry stuffing ingredients can be prepared ahead of time and refrigerated separately. Mix the wet and dry ingredients just before placing the stuffing inside the turkey cavity or into a casserole dish.

If you choose to stuff your turkey, stuff loosely-

about 3/4 cup of stuffing per pound of turkey. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Place stuffed turkey in oven immediately. You may also cook the stuffing outside the bird in a casserole. Unstuffed turkeys will cook more quickly than stuffed turkeys.

Roast turkeys at a temperature no lower than 325° F. Use a meat thermometer to check the internal temperature of the turkey. A thermometer is the most accurately way to test for doneness. A whole turkey or turkey breast needs to be cooked to a temperature of at least 165° F; the stuffing needs to reach a temperature of at least 165° F also. When the turkey is cooked, remove from the oven and let it stand 20 minutes, allowing the juices to set and making an easier job of carving the turkey. Remove stuffing and carve turkey.

After the holiday meal, refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days, gravy within 1-2 days; or freeze these foods. Leftovers need to be reheated thoroughly to a temperature of 165° F. or until hot and steaming.

Be food safe and enjoy the holiday season. If you have a food safety question, contact these government agencies for information. Call the U.S. Food and Drug Administration 1-888-SAFEFOOD (1-888- 723-3366) for questions about safe handling of the many foods that go into a delicious holiday meal, including eggs, dairy, fresh produce and seafood. Call the U.S. Department of Agriculture Meat and Poultry Hotline 1-888- MPHOTLINE (1-888-674- 6854) regarding safety of meat and poultry products. The Meat & Poultry Hotline hours of availability are Monday-Friday, 10 a.m. - 4 p.m. EST. The MP Hotline will be open Thanksgiving Day from 8 a.m. - 2 p.m. EST. E-mail questions to the hotline at mphotline. fsis@usda.gov .