Turkey is usually the centerpiece of most holiday meals. Fortunately, it is easy to roast and serve this elegant bird if you pay attention to a few simple rules. Here are a few secrets for success from the Food & Health Communications, Inc. Test Kitchen.Select the best:For the most tender meat, choose birds labeled “fryer-roaster” (usually under 16 weeks and weighing 5-9 lbs) or young (4-6 months old). Fresh and frozen turkeys differ little in quality. Look for a USDA inspection label and a compliant sell-by date. Make sure frozen birds show no thawing.Keep it healthy:Turkey skin has 81% fat calories, so removing the skin saves about 2 to 6 fat grams per 3 oz serving. Skimming the gravy or pan drippings will remove approximately 120 grams of fat per one and a half cups and is easily done by freezing the juice and peeling off the fat or using a gravy skimmer cup. Skinless turkey breast (5% fat calories) is the low-fat champ followed by breast with skin (18%), and skinless wings or legs (20%).Keep it safe:A recent USDA survey revealed that 97% of turkeys harbor up to 5 types of dangerous bacteria. For further safety tips, contact the USDA Meat & Poultry Hotline at 1-800-535-4555 or the Food Safety and Inspection Service Web site at www.fsis.usda.gov.• Transporting and storing: Immediately take turkey home and refrigerate at 40 degrees F or below (fresh birds), or freeze at 0 degrees F or below (frozen birds). Use a tray under fresh or thawing turkey to keep leaking juices off other foods. Cook a fresh turkey within 48 hours of purchase, or freeze it.• Thawing: Defrost in the fridge (allow 24 hours for every 5 pounds). If time-pressed, immerse wrapped bird fully in cold water for 30 minutes per pound. Change water every 30 minutes and then cook immediately. Never thaw turkey at room temperature.• Preparation: For best results, cook the bird and stuffing separately - you can stuff the roasted bird with cooked stuffing for a nice presentation. Use a non-porous work surface that’s easily cleaned. Use hot, soapy water to wash hands and all utensils exposed to raw turkey or its juices. Clean all exposed work surfaces with a solution of 1 teaspoon bleach mixed in 1 quart water.• Roasting: Roast the turkey uninterrupted at 325-350 degrees. Time the roasting process so you serve the bird within 2 hours. Use an instant-read or oven-safe meat thermometer to check turkey. Insert the tip into the deepest part of the thigh muscle, pointing toward the body. Meat should reach 180-185 degrees F in inner thigh.• Leftovers: Refrigerate or freeze leftovers within 2 hours of cooking, cutting meat off bones. Use shallow storage containers. Use refrigerated leftovers within 3-4 days (turkey and stuffing) or 1-2 days (gravy). Use frozen leftovers within 4 months (turkey) or 1 month (stuffing and gravy). Reheat all leftovers to 165 degrees F.7 Tips for a Moist TurkeyHere are some tips to help you have a more moist bird this year:1) Place the bird on a rack or on top of carrots, celery and onions so it does not sit directly on the bottom of the roasting pan.2) Cover the bird with foil and remove the last 30 minutes of baking so it gets brown.3) Don’t overbake your bird. Use a instant-read or oven-safe thermometer for best results..4) Avoid excess opening and shutting of the oven door - this prolongs the baking time. Basting is not necessary.5) Allow the bird to stand for 15 minutes before carving.6) Spoon gravy over carved white meat to keep it moist and hot while serving.7) Cover leftovers tightly and refrigerate as soon as possible.By David Leonard, M.Ag.