Care of Fresh Turkey
	1.  Take your Young's Farm fresh turkey straight home.  Take it out of the bag immediately. Remove the neck (it’s in the body cavity) and giblets (in the plastic bag under the skin at the front of the breast) and reserve for dressing and gravy.	Quick Links Smoked Items Turkey Breast
	2.  Rinse the turkey inside and out with cold lemon water.
	3.  Store turkey in the coldest part of your refrigerator packed in ice, under a damp cloth, until you are ready to prepare the turkey for cooking.
	4.  Season cavity if desired with small amounts of spices. Cover turkey with damp cloth and return to refrigerator if you are not ready to begin cooking.
Cooking Fresh Turkey
	1.  Place turkey on a rack, breast side up in pan.
	2.  Rub the entire turkey with your choice of cooking oil, bacon fat or butter.
	3.  Make a foil tent to cover the turkey, crimping foil edges under the edge of the pan.
	4.  Cook turkey in a preheated 325 degree oven for 12-15 minutes per pound or until the internal temperature reaches 180 degrees. 5.  USE A MEAT THERMOMETER TO DETERMINE INTERNAL TEMPERATURE
	6.  During the last half hour of baking, remove the foil and let the turkey lightly brown - baste if desired.
	7.  Insert the thermometer into the thickest part of the breast without touching the bone. 165 to 180 degrees (depending on your desired amount of juciness) is done. 8.  Bake your stuffing separately in a greased casserole dish, using juices from the turkey to baste the stuffing 9.  After the turkey is out of the oven, let it stand about 15 minutes for easiest serving.

You may say, "My mother always stuffed the turkey." That is why you always needed so much gravy on the white meat!  You have to overcook the white meat if you are going to get the stuffing fully cooked in the body cavity.  We suggest you just stuff the wishbone area under the skin at the front of the breast and fasten that skin to the back with a skewer.  Use a little stuffing in the turkey cavity for aroma... and bake the rest in a greased, covered casserole during the last hour while your turkey is roasting.  Moisten the stuffing with juices from the turkey.

"What about one of those bags?"  They do work, but your turkey will be a little hard to carve, as the meat is so steamed that it kind of falls apart as you attempt to deal with it.

These are our suggestions from the farm.  Cooking a turkey is not mysterious.  Sticking the turkey in the oven any-which-way will probably result in a quite suitable main dish.

Dealing with leftover cooked turkey should be no problem.  Sandwiches are always popular, or make and freeze little TV dinners from supplies left from the big meal.

If you really don't want to deal with leftover turkey, simply wrap it in foil and bless some deserving family member as they depart for home.