Preparing Thanksgiving meal is as easy as '1,2,3'

Preparing the Thanksgiving turkey can be an intimidating task. Marilyn May, Lampasas County Extension Agent for Family and Consumer Sciences, said food safety is most important. Keeping that in mind, it is as easy as "1, 2, 3."

1. Decide what size turkey to buy. Allow about one pound of turkey per person to have enough for seconds and leftovers. For a small family, it might be more feasible to cook a turkey breast, allowing three-fourths pound per person.

2. Thawing a frozen turkey in the refrigerator is the safest way. Allow plenty of time. Allow 24 hours for every 5 pounds of turkey. Be sure to put the turkey in a large pan in the bottom of the refrigerator so juices from it don't drip on anything else in the refrigerator.

Those running short on time and looking to hurry the thawing process can thaw it in an airtight package in cold water, changing the water every 30 minutes. Keep in mind that this method is not the recommended method.

3. Remove the neck and giblets, and drain any liquid from the cavity.

4. Place the turkey on a rack in a pan two to three inches deep. Tuck the wings and legs in. Brush skin with vegetable oil to prevent drying.

5. Make stuffing just before cooking the turkey, if plans call for stuffing the turkey. A safer option is to cook the stuffing in a baking dish rather than in the turkey.

6. Insert a food thermometer into the thickest part of the turkey's inner thigh, being careful not to touch the bone. This will allow the turkey to cook to a safe internal temperature without overcooking and drying it out.

7. Bake the turkey at 325 degrees.

8. After putting the turkey in the oven, wash and sanitize all kitchen surfaces and utensils which came in contact with the raw turkey.

9. Begin checking the thermometer about 30 minutes before expecting the turkey to be done. The turkey must reach an internal temperature of 180 degrees to be safe to eat.

10. The stuffing should reach a temperature of 165 degrees.

11. Let the turkey "stand" at room temperature for at least 20 minutes after removing from the oven. Doing this will make the carving easier and the turkey will be juicier.

12. A number of resources will be available to answer turkey questions while cooking the bird. It is a good idea to keep these numbers close at hand. Their Thanksgiving Day hours of operation are: USDA Meat and Poultry Hotline: 7 a.m.-1 p.m., (800) 256-7072; and Butterball Hotline: 6 a.m.-6 p.m., (800)- Butterball.

13. Most importantly, don't forget the "thanks" in Thanksgiving.