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Keep your turkey refridgerated, not frozen, until it is time to cook. The best temperature for your turkey is between 28 - 34 degrees F. Properly stored farm fresh turkeys can keep well for 10 days. 
To store your turkey, first remove the giblets from the front cavity and the neck from the large cavity. Wrap giblet and neck in foil or plastic and put them in the fridge in a bowl. Turn the fridge to the coldest setting.
Before roasting, rinse the turkey and giblets under cold running water.
Preheat the oven between 300-325 degrees. A hotter oven will dry out your turkey. An oven below 300 may threat bacteria to multiply in the turkey.
If you stuff the turkey, do so before putting in oven.
The general rule is to roast for 15 minutes per pound. However, this may vary depending on the turkey and your oven. Begin checking for doneness at least an hour before the turkey is expected to be finished. The most reliable test is a meat thermometer. The temperature in the breast should be 160-165 degrees. In the thigh, the temperature should be 180-185. These two temperatures should occur at the same time. Another is to simply stick a fork in the breast and thigh. When juices start to run clear, the turkey is done. Also, you can lift the leg away from the thigh. If it separates easily, the turkey is done.
When finished, cool it at room temperature for 15-30 minutes before carving. This lets the meat rest and make it easier for carving.
Refridgerate leftovers within two hours of removing from oven.
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