Expert Tips on Shopping for Turkey

But a lot doesn’t have to equal stress. Before you get in your car and hit the road for the grocery store this weekend, take a look at this week’s Q&A with Morgan Bolling on shopping for a turkey. Her responses to our seven questions will help you make decisions for this Thanksgiving quicker and easier.

We usually say a 12- to 14-pound turkey feeds 10 to 12 people, so slightly more than a pound per person. If you want lots of leftovers, aim for 1 1/2 pounds per person.

In the test kitchen, we prefer frozen birds. When turkeys are commercially frozen, the process is quick, which prevents large ice ­crystals from forming and damaging the meat. With turkeys labeled “fresh,” there’s a risk of ice crystals melting and refreezing. This back-and-forth process of new ice crystals forming can puncture the meat, causing it to cook up dry and tough.

If you do decide to go the fresh turkey route, you can keep it in the fridge for up to five days. The semi-freezing step allows for this, but before purchasing a turkey and driving it home, we recommend checking the date on the packaging to see how long it’s been sitting in the grocery store already.

Don't. It's unnecessary, and by rinsing your turkey, you’re essentially splashing bacteria all over your sink.

When cooking for a large group, it makes sense to use two small birds since they’ll cook more evenly than a large bird. You also have the option to make a couple of boneless breasts and braise some thighs and legs separately. Doing this gives you the opportunity to tailor your cooking to each piece.

Try our Turkey and Gravy for a Crowd recipe because, well, it’s perfect for a crowd.

If you're buying a frozen bird, you’ll want to budget one day of thawing for every 4 pounds of turkey. That means if you buy a 12-pound turkey, you’ll want to get it at least three days in advance. Note: This time frame doesn’t factor in time for salting or brining; adding that step may require an extra day of prep work.

If you like dark meat, I’d suggest buying a couple of thighs and braising them. If you like white meat, purchase the smallest turkey breast you can find and save leftovers for sandwiches. Or go the nontraditional way and roast a duck, as our executive editor, Bryan Roof, does every year. I personally smoke a boneless turkey breast, which is a lot easier to manage because of its smaller size.