Many concider having turkey only on Thansgiving or on Christmas. You should concider eating turkey on a more regular basis.

First lets give you some turkey nutritional facts. Turkey contains no carbohydrates. In addition, turkey is a good source of selenium, vitamin B6, niacin, and tryptophan. Turkey contains trace amounts of vitamin B12, iron, magnesium, zinc, thiamin, riboflavin, and copper. One three-ounce serving of light turkey meat has 132 calories and three grams of fat. Turkey is a good source of protein, with 24 grams of protein per three-ounce serving.

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Fryer or a Deep Fryer Time to Cook the Turkey
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Besides its nutritional value, turkey tastes great and it gives you that sense of family togetherness when having a turkey meal.

Some Tips: - You can buy a frozen turkey and thaw it ahead of time, or order a fresh bird. With a frozen turkey, you have to plan ahead to thaw it. It takes at least 24 hours in the refrigerator for every 5 pounds of turkey, so a 20 pound bird will take 4 - 5 days to thaw.

- Never stuff your turkey ahead of time. It should be stuffed only when it's ready to go into the oven. The stuffing should be spooned lightly into the turkey's body cavity and neck cavity. Don't press it in too hard!

The internal temperature of the stuffing must reach 165 degrees F, and if the stuffing is too tightly packed the interior won't get hot enough. Stuffing also expands as it absorbs moisture from the bird, so filling the turkey lightly will give you the best results.

- Use a heavy duty roasting pan with rack to keep turkey from resting on bottom of pan.

- Use foil for covering turkey while it cooks to keep it moist and tender.

- Stuffing your bird increases the cooking time, add about 5 to 7 minutes per pound.

- Never stuff the bird ahead of time. Stuff it just before putting in the oven.

- If you are not stuffing the turkey, you may wish to place some fresh herbs along with roughly chopped celery, onion and carrots in the cavity for added flavor.

- Use a meat thermometer for best results. When done, all parts of the turkey should be about 165°F.