Turkey is the classic holiday meal, but it makes a great family dinner any time of the year. Why? It’s easy to prepare, and leftovers can be turned into lots of hearty dishes.

Whether you choose a fresh or frozen bird, both are fairly equal in quality, flavor and tenderness.

Thaw frozen turkey in the refrigerator, never at room temperature. Allow one day for every 5 pounds (2kg) of turkey.

Or, thaw in cold water: Submerge turkey (in its original wrapping or airtight bag) in cold water. Change water every 30 minutes to keep cold. Allow 30 minutes defrosting per pound (450g); cook immediately.

Cook to an internal temperature of 180°F (80°C) at the innermost part of the thigh. Test with a meat thermometer. If the bird is stuffed, also check the center of the stuffing to make sure it is at least 165°F (75°C).

After cooking, remove the turkey from the oven and let it stand 20 to 25 minutes before slicing, to allow juices to spread throughout the meat. This makes the turkey moister and easier to carve.

You’ll find these types of turkeys at the store:

• Basted / self-basted: Turkeys that have been injected with a solution that contains butter or another fat, broth or stock, spices and flavor enhancers
• Free-range / free-roaming: Turkeys that are allowed to roam outside a cage
• Tom / hen: Toms (males) are larger than hens (females), but both are equally tender
• Young turkey: A turkey of either sex that is less than 8 months old