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Both fresh and frozen turkeys are used for cooking; as with most foods, fresh turkeys are generally preferred, but cost more. Around holiday seasons, high demand for fresh turkeys often makes them difficult to purchase without ordering in advance. However, the large size of the turkeys typically used for consumption makes defrosting them a major endeavor: a typically-sized turkey will take several days to properly defrost.
Especially during holiday seasons, stuffing is traditionally served with turkey. There are many varieties; chestnut, sage and onion (flavored bread), and sausage are the most traditional. Stuffing may either be used to stuff the turkey (as the name implies), or may be cooked separately and served as a side dish.
Turkeys are usually baked in the oven for several hours, though in some areas, particularly the American South, they may sometimes be deep-fried in hot oil (often peanut oil) for 30 to 45 minutes.
For Christmas in Britain, turkey is traditionally served with cranberry jelly, bread sauce and winter vegetables including roast potatoes brussel sprouts, and parsnips. Sometimes sausagemeat that has been wrapped in bacon is also served.
For Thanksgiving in the United States, turkey is traditionally served with cranberry sauce and gravy. Other items vary, but common complimentary dishes include mashed potatoes, dinner rolls, various vegetables such as corn, squash, sweet potatoes, and various types of pies for dessert (such as pumpkin, apple and pecan).
Despite the name, turkeys do not come from the country of Turkey. They were first found in the United States. English is not the only language to make this mistake, however.
See also: Thanksgiving dinner, turducken cooking a turkey(wikibooks).