That mark is your guarantee that the turkey you have selected has been properly inspected and is safe to eat. Standards must be equal to or higher than U.S. Department of Agriculture standards. Fresh turkey is highly perishable, so check the sell-by date on the label. The turkey will maintain optimum quality and safety up to two days after this date. A turkey weighing more than 12 pounds will yield about two servings per pound.
Smaller turkeys have a greater proportion of bone and more waste.
Plan on slightly more than one serving per pound if your turkey weighs less than 12 pounds. With boneless turkey roasts, count on three or four servings per pound. The safest place to thaw a turkey is in the refrigerator, not the kitchen counter. Place the turkey, still in its original wrapper, on a tray or pan in the refrigerator. Allow 24 hours of thawing time for every five pounds of turkey.