Follow these tips for stuffing, roasting and carving the perfect bird.

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Some materials that will make your preparation easier:

• paper towels
• large bowl
• tooth picks
• kitchen string
• instant-read thermometer
• large kitchen fork
• metal spatula
• large cutting board

Preparing turkey for roasting

Remove giblets and neck; reserve neck for gravy, if desired. Rinse turkey thoroughly (including inside neck and breast cavities) under cold running water.

Transfer turkey to thick layer of paper towels. Using other paper towels (you may want to have a stack prepared), pat top of turkey, inside neck area and cavity dry.

Stuff the turkey: Set turkey in large bowl so that it rests at a 45-degree angle, with front of bird in bottom of bowl and legs and cavity facing up (this anchors the turkey and makes stuffing easier). With cup or dry measure, fill cavity 2/3 full with stuffing. Be careful not to overstuff the bird -- the stuffing will expand while cooking, and overstuffing can prolong the roasting time. Stuff neck area as well, securing flap of skin with toothpicks. Tip: Put any leftover stuffing in a greased baking dish; refrigerate. Place dish in oven during the turkey's last hour of roasting, so that both stuffing and turkey will be done at the same time.

Bend wing tips toward body of turkey and gently tuck wings under the body (this gives the turkey a nice shape and prevents the wings from overcooking). Tie legs together with kitchen string. Place in center of roasting pan.

Testing for doneness and carving

Test for doneness: Insert instant-read thermometer into the inner thigh of the bird, being careful not to touch the bone. After 15-20 seconds, check the temperature (should be 180-185 degrees F). Insert thermometer into stuffing and repeat (thermometer should read 160-165 degrees F). Should the turkey require additional roasting, be sure to wash the stem of the thermometer before reinserting in turkey.

Transfer turkey to carving board: When turkey is done, insert kitchen fork into cavity and slide spatula underneath the front end of bird. Lift turkey off roasting pan and onto board.

Carving: Cut string holding legs together with kitchen scissors or small paring knife. Gently pull legs apart. With slicing knife, cut between the leg and body to separate the leg and thigh meat from bird. Set on serving platter. To remove breast meat, cut parallel to breast bone along the length of the bird, then at base of breast meat. Remove and set on separate cutting board. Slice meat into servings, transfer to serving platter.