Ever find yourself furiously looking up the difference between fresh and frozen turkey, or Googling the answer to “how much turkey do I need?” while standing in a grocery store aisle? Never again! We’ll tell you everything you need to know to figure out the perfect turkey for your gathering, plus answer all your questions about what to do with the bird when you get home, from storage to thawing.

When it comes to such a consequential dish, shopping anxiety is real. Avoiding stressful indecision is as easy as learning the most important factors to consider when buying a turkey, including: what size turkey to buy, whether you’ll want fresh or frozen turkey and the type of turkey that’s right for you. With these decisions made ahead, you can avoid spending any extra time at the jam-packed grocery store.

Size of Turkey to Buy

Wondering how much turkey to buy for your guests? The best rule of thumb is to plan for one pound of turkey per person—and we’re talking the whole, uncooked turkey. So, for 12 people, a 12-pound bird. That’ll give you plenty for the table as well as some leftovers, which are especially nice on Thanksgiving. Turkeys can range in size anywhere from 8 to 24 pounds.

Fresh versus Frozen

• Fresh Turkey: A turkey that’s never been stored at a temp below 26F is considered fresh, so a fresh turkey will never have been frozen and thawed. These types of birds have become more popular in recent years. Often you’ll need to order a fresh bird in advance, which is actually a good thing. Since it’s best to refrigerate your uncooked turkey for two days or less, it’s nice to be able to order it ahead, so your turkey is guaranteed to be ready, and then pick it up last minute. You can expect a fresh turkey to cost more than frozen, because of the handling required and perishability of the bird.
• Frozen Turkey: A turkey that’s been flash-frozen—rapidly chilled to temperature of 0F—after harvest is sold as frozen. Flash freezing helps keep the turkey nearly as fresh as it was the day it was frozen, so there’s nothing wrong with buying a frozen turkey. It’s what most people do and, cooked right, it will turn out delicious. The only catch is you need to buy your frozen turkey far enough in advance to thaw it—more details about how to thaw a turkey. Thawing also takes up space in your refrigerator, so factor that into your plans—the week before Thanksgiving is a good time to clean out the fridge.

Types of Turkey

Which Type of Turkey is Right for You? There are many types of turkeys to choose from, and the kind you should select depends on the occasion and your personal preferences.

• Free-range: If a turkey is free-range, it means the bird has been given access to the outdoors. Free-range turkeys are generally moist and have a robust turkey flavor but can be a bit more expensive than other options.
• Organic and Natural: When a turkey is labeled as organic, it means it’s free of hormones and antibiotics. Organic turkeys may be slightly more expensive, but they often have a delicious, substantial flavor. If a turkey is labeled as natural, it means it is free from preservatives and artificial ingredients and can only be “minimally processed.” Again, these turkeys might be slightly more expensive, but are, in general, more flavorful.
• Kosher: For a turkey to be labeled as kosher, it needs to be processed in accordance with Jewish dietary law under rabbinical supervision. Kosher turkeys are soaked and salted, then triple rinsed. For this reason, they typically don’t require additional brining.
• Heritage: Wondering what a heritage turkey is? If a turkey is labeled as heritage, it means it comes from some of the first domesticated turkeys farmed by English settlers. There are two main heritage breeds: American Bronze and Bourbon Red, which both have a bit more dark meat than other types of turkeys. Heritage turkeys are some of the best birds to slow-cook because of their moist, toothsome texture. They are substantially more expensive than other turkeys.

• Self-Basting: A self-basting turkey is generally less expensive than organic or natural turkeys. It has been filled with ingredients like salt, butter, or chicken fat to make it more flavorful and moist—hence, there’s no need to baste it. In general, these turkeys produce juicier meat than other varieties.
• Conventional: Conventional turkeys will be less expensive than organic turkeys, but may have added hormones or antibiotics, depending on where they come from.

If you like, talk to your butcher about what types of turkey he recommends for the cooking method and meal you’re planning.