Turkey – any way you cook it – is a traditional favorite for Thanksgiving and Christmas feasts.

Whether it’s your first or 50th time, the stress of roasting the holiday bird is enough to ruffle anyone’s feathers.

Set yourself up for success with two simple rules: stick to the basics and start with great quality meat.

Local grocery stores are well stocked with fresh and frozen birds for the holidays, and some local folks find their turkeys in the wild during hunting season. People who are conscientious about natural foods may seek out turkeys from farms that have achieved Global Animal Partnership 5-Step Animal Welfare Rating, knowing their bird was raised with care.

For the juiciest, most flavorful meat, experts urge starting with a fresh organic turkey and layering in flavor with a simple brine or herb rub. A brine kit, like those from 365 Everyday Value, can help. Also try stuffing chopped herbs under the skin before roasting. If you like bronzed, crispy skin, blast your turkey with heat at the beginning or end of cooking, breast side up.

Roast until your meat thermometer reads 165 degrees Farenheit.

Once done, let your turkey rest for 30 minutes before carving so juices redistribute. This locks in moisture and makes for smoother carving.

More tips are available at wholefoodsmarket.com/turkey.

It’s all about knowing where your turkey came from and the best way to lock in its juices and flavor.

The Oregon State University Extension Service offers advice on safe cooking and preparation of your turkey in a special publication, available online.

If you get a frozen bird, be sure to thaw it out safely. That means in the refrigerator, allowing 24 hours for every 4-5 pounds; or in cold water, allowing about 30 minutes per pound. For the water method, put the bird in a large plastic bag, sealed off from the water, and use a large sink or ice chest filled with cold water; change the water every 30 minutes.

Extension warns:

• Never thaw the turkey on the counter, in warm water, or a warm oven.

• Wash hand thoroughly before and after handling poultry, and do not wash the poultry, which can scatter bacteria.

• Set the oven temp no lower than 325 degrees.

• If you stuff the turkey, prepare the stuffing just before it goes into the bird and before the bird goes into the oven. Stuff the bird loosely, and make sure the stuffing is on the moist side.

Many more tips are available from Extension online at http://bit.ly/1ugBmLO

– StatePoint News Service, OSU Extension and Blue Mountain Eagle