Turkeys are bred for their prized breast white meat.
In fact, most turkeys are fertilized via artificial insemination because they are so large, they cannot get close enough to mate.
Although the turkey can grow to 70 pounds, most toms (males) weigh in at around 20 pounds. Turkey hens are usually 8 to 16 pounds. Due to the popularity of turkeys in todays’ market, a smaller version has been bred called a fryer-roaster which weighs 5 to 8 pounds.
Most come with a pop-up thermometer to indicate when the bird is completely cooked, but it is wise to use an instant-read thermometer to be sure of internal temperature.
Many turkeys have been injected with butter or vegetable oil which are sold as self-basting turkeys. When you are ready to buy a turkey, choose a bird with smooth, creamy, soft skin, avoiding turkeys with any bruised or torn skin.
Fresh turkey may be stored up to 2 days in the coldest part of the refrigerator. Freeze no longer than two months.
Cooked turkey should be consumed within 3 days or frozen up to a month. Cooked turkey will retain its moisture if you freeze it in turkey or chicken broth.
When storing fresh turkey, be sure to remove the giblets and store separately.