Preparing Thanksgiving meal does not have to be a three day task. Roasting the turkey sounds like a formidable job, but actually, it is quite easy. These simple instructions should help you out. Just remember to start the turkey early to be sure it gets done on time. Remember, cooking times are relatively approximate - based on the size of the turkey and the efficiency of your oven.

Even thawing a turkey is something that requires forethought. Remember to begin thawing the day before Thanksgiving or you may be faced with a frozen bird. When the big day arrives get up early in the morning to get things going.

Cut away the plastic wrap and clear the cavity of all the extra parts. If you are planning on making stuffing for the bird, you might want to get giblets, neck, etcetera boiling at about this time. At this point, you can rub spices inside the cavity, salt, sage and thyme are good.

Place the bird, breast side up, in a roasting pan. It may or may not be placed on a rack. If you are planning on stuffing the turkey, now would be a good time. Use a spoon and lightly dish it into the cavity. You can cook the extra stuffing in a covered casserole dish in the oven later. Instead of stuffing, you can also try putting whole onions and short pieces of celery stalk into the cavity. This will enhance the flavor of the Turkey and also provide some flavorful vegetables for your guests.

You may brush the skin with cooking oil or you may sprinkle spices on the skin. Garlic, pepper and salt give a nice crisp flavor, while the addition of parsley, sage and thyme are reminiscent of chicken, especially in company with rosemary. The best combination is garlic, pepper, salt and parsley flakes. Then place in oven at 350 degrees F. The chart below gives approximate cooking times:

Weight	Roasting Time
6-8 lbs	3 1/2 - 4 hours
8-12 lbs	4 - 4 1/2 hours
12-16 lbs	4 1/2 - 5 1/2 hours
16-20 lbs	5 1/2 - 6 1/2 hours
20-24 lbs	6 1/2 - 7 1/2 hours

Remember that roasting times are only approximate and can vary even more when the bird is stuffed. The bird is done when your inserted thermometer reaches 185 degrees. Another test is to twist one of the bird's legs. If it is loose and ready to come out the bird is probably done. A last desperate measure is to slice into the breast with a sharp knife. If you see any red blood, you will need to bake for at least another 1/2 hour, possibly longer.

When turkey is done, remove from the baking dish and put on platter. With the drippings you can make a fine gravy.

Carving a turkey is thought to be an art by some. Electric knives and special knives with serrated edges are often kept exclusively for this purpose. Most of the carving is done on the breast where slices should be made tangential to the curve of the breast itself. Legs, thighs and wings of a fully cooked turkey should come loose from the carcass fairly readily. The whole turkey may be placed on the table and carved during the meal, or carved beforehand, with the meat placed on a platter.

Turkey meat makes great soups and sandwiches later. Be sure to strip the remaining meat from the turkey after the meal and refrigerate until needed later. Turkey meat will stay fresh for several days, but best not kept longer than a week. Always be careful about eating stored meat and consult the safety instructions on packages.