If you've never had a farm fresh Thanksgiving turkey you're really missing out. Turkey is a low fat meat and is high in protein. In addition, turkey is an inexpensive way to get iron, zinc, phosphorus, potassium and B vitamins. A 3 ½ ounce portion of slice roasted turkey breast with skin contains only 8 grams of fat and 29 grams of protein.

When cooking a turkey choose a size that allows each person approximately 1 pound of meat. To thaw a turkey, allow 3-4 hours per pound in a refrigerator. Set the oven at 325 degrees and allow 2-3 hours for a 4-8 pound bird, 3-4 hours for 8-12 pounds, 4-5 hours for 12-16 pounds, 5-6 hours for 16-20 pounds, and 6-7 hours for 20-24 pounds. Keep in mind that most birds are too large to reach an internal temperature high enough to kill the bacteria found in stuffing that has been refrigerated. So plan enough time to prepare your stuffing separate. For more information, check out http://www.cooks.com/rec/story/66

What do you do with all those leftovers? Try some of these fantastic recipes: Turkey Bruschetta, Hot & Spicy Turkey Chili, Turkey Grape Salad, Turkey Stir Fry, Turkey and Spinach Tetrazzini, Breaded Turkey Italian style and if you still have leftovers try a turkey sandwich. For these recipes, go to http://www.lovekisshugs.com/thanxleftovers.html.

This list is compiled from data obtained from the NYS Department of Agriculture and Markets, Pride of NY, Farm to Table, Local Harvest, and NewFarm.org.

Happy Turkey Day from NY Farms!