Set oven temperature no lower than 325 °F. Whole poultry and parts are safe cooked to a safe minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

For optimum safety, do not stuff whole poultry. If stuffing whole poultry, the center of the stuffing must reach a safe minimum internal temperature of 165 °F.

To handle leftovers safely, cut whole or large pieces of turkey into small pieces. Refrigerate leftovers in shallow containers within 2 hours of cooking.

There are three ways to thaw a turkey. The methods also work for other frozen poultry such as chicken, goose, or duck. For instructions on the best method for your particular situation read the steps and precautions found in Lets Talk Turkey, http://www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp

According to the publication, Poultry: Basting, Brining and Marinating, a fact sheet from the USDA Food Safety and Inspection Service, the verb "brine" means to treat with or steep in brine. Brine is a strong solution of water and salt. A sweetener such as sugar, molasses, honey, or corn syrup may be added to the solution for flavor and to improve browning.

The salt has two effects on poultry, reports Dr. Alan Sams, a professor of poultry science at Texas A&M University. "It dissolves protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicier, more tender, and improves the flavor. The low levels of salt enhance the other natural flavors of poultry."

To prepare the brining solution for poultry, "Dissolve salt in cold or room temperature water by mixing thoroughly. Cover and refrigerate overnight before adding the poultry. A sweetener may be added to offset the salt flavor or to impart a sweet flavor to the poultry. Sugar or molasses are often used as sweeteners and the amount added is based on personal preferences," reports Dr. Sams.

To prepare a brine solution for poultry, add 3/4 cup salt to 1 gallon of water, or 3 tablespoons of salt per quart of water. For best flavor, use sodium chloride - table salt. Add sweetener if desired. Place brining solution in food-grade plastic, stainless steel, or glass containers; cover and refrigerate overnight. Totally submerge poultry in solution and store covered in the refrigerator. For best results, refrigerate at least overnight. Poultry may be left in the refrigerator up to 2 days after thawed or purchased fresh. Remove poultry from brine. Discard brine after use.

A whole turkey can be successfully cooked by the deep fat frying method provided the turkey is not stuffed and has been completely thawed.

There are safety concerns when working with such a large amount of oil. Select a cooking vessel large enough to completely submerge the turkey in oil without it spilling over. The oil should cover the turkey by 1 to 2 inches. To determine the amount of oil needed, do a preliminary test using water. Place the turkey in the cooking utensil and add water to cover. Then remove the turkey and measure the amount of water. This is the amount of oil needed.

Select a safe location-such as outdoors- for deep frying a turkey. Heat the cooking oil to 350 F. Carefully lower the turkey into the hot oil. Never leave the hot oil unattended. Allow approximately 3 to 5 minutes per pound cooking time. Remove turkey from the oil and drain oil from the cavity. Check the temperature of turkey with a food thermometer. The internal temperature of the bird should reach 165 F when measured in the thigh.

If the turkey is not done, immediately return the turkey to the hot oil for additional cooking. When the turkey is done, remove it from the oil and place it on paper towels. It's normal for the skin to be very dark brown, almost black. Let it rest for about 20 minutes before carving.

Allow the used oil to cool before pouring it into containers for refrigerator storage. The oil can be reused.

If giblets were left in the cavity during roasting, even though this is not recommended, the turkey and giblets are probably safe to use.  However, if the packaging containing the giblets has changed shape or melted in any way during cooking, do not use the giblets or the turkey because harmful chemicals from the packaging may have penetrated the surrounding meat.

 Traditionally, turkey giblets are cooked by simmering in water to use in flavoring soups, gravies or stuffing. Place turkey neck, gizzard and heart in a 2-quart casserole with 3 cups of water. Cover with lid or vented plastic wrap. Microwave on medium (50% power) 35 minutes. Add liver, re-cover and microwave on medium 10 minutes. Once cooked, the liver will become crumbly and the heart and gizzard will soften and become easy to chop. Cooked giblets should have a firm texture and their juices should run clear.

Older recipes were more likely to use this kind of measurement. Without a handy reference chart, there is no easy way to know the size of each can. A few of the can sizes and their equivalents are listed here:

  Can Size              Volume          Average Net Weight

No. 1 picnic	1 1/4 cups	10 1/2 ounces
No. 300	1 3/4 cups	15  1/2ounces
No. 1 tall or 303	2 cups	15-17 ounces
No. 2	2 1/2 cups	20 ounces
No. 2 1/2	3 1/2 cups	29 ounces
No. 3	4 cups	33 ounces
No. 3 cylinder	5 3/4 cups	46-51 ounces
No. 10	3 quarts	6 lb. 9 ounces

Yes. Thoroughly mix the yolks and the whites but do not whip in air. To prevent graininess in the yolks, add 1 1/2 tablespoons sugar, 1 1/2 tablespoons corn syrup OR 1/2 teaspoon salt per cup whole eggs, depending on intended use. Package, allowing 1/2-inch headspace, seal and freeze.

The egg mixture can be frozen in ice cube trays. Measure 3 tablespoons of egg mixture into each compartment of an ice cube tray. Freeze until solid.  Remove frozen cubes and package in freezer containers. Seal and freeze. Three tablespoons of the egg mixture (one cube) equals one whole egg.

Here is the method for freezing unbaked fruit pies:
Make your pie as usual except add 1 extra tablespoon flour or tapioca or 1/2 tablespoon cornstarch to juicy fillings to prevent boiling over when the pie is baked. Do not cut vents in the top crust. Freeze in the pan and package in an airtight container or freezer bag. Unbaked fresh pies have a better fresh-fruit flavor than frozen baked pies, but the bottom crust tends to get soggy.

When you are ready to bake the pie, cut vent holes in the upper crust and set the pie on a cookie sheet. Bake without thawing at 450F, 15-20 minutes. Then reduce heat to 375F for 20-30 minutes or until the top crust is brown.

If you want to bake your pie before freezing, then follow this method:
Bake as usual and cool quickly. Package in an airtight container or freezer bag and freeze. When you remove the pie from the freezer, let it stand at room temperature for about 15 minutes. Then heat in 350F oven until warm, about 30 minutes. Use the pie within 3-4 months of freezing for best quality.

Freeze your pumpkin pie unbaked. Prepare the pie shell and filling as usual. Have the filling cold before adding it to the unbaked, chilled pie shell. Package and freeze.

When you are ready to use your pie, bake it without thawing at 400F for 10 minutes. Then reduce the oven temperature to 325F to finish baking. Use the pie within 4-5 weeks of freezing for best quality.

Consumers should only use plastics for their intended purposes. Always read directions, but generally microwave-safe plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels are safe to use in the microwave. For more complete information regarding the safety of using plastic in the microwave, see the U.S Food and Drug Administration explanation at http://www.fda.gov/fdac/features/2002/602_plastic.html.

Fruits and vegetables are an important part of a healthy diet based on consuming a wide variety of foods. To understand the preventive and protective role fruits and vegetables can play in your overall well-being, see the publication, The Health Value of Fruits and Vegetables, http://www.extension.iastate.edu/Publications/PM1855.pdf

It is safe to roast a turkey in the oven from the frozen state, but do not smoke, grill, deep fat fry or micowave a frozen turkey.

While preventing the need to defrost the turkey, this method will add considerable time to the roasting time. To determine an approximate cooking time for roasting a frozen turkey, consult a timetable for oven-roasting a whole turkey. Use the timing for the size turkey you have; then add 50 percent of that time to the original time.

The giblet pack will need to be removed during the cooking time by using a tongs or a long-handled fork. Roasting time is approximate, so check the turkey often toward the end of the estimated cooking time. Insert a food thermometer in the innermost part of the thigh when it has defrosted enough to easily insert one. Cook to an internal temperature of 165 °F. The turkey is safely cooked when the food thermometer reaches a minimum internal temperature of 165 °F in the innermost part of the thigh and wing and the thickest part of the breast.