The most important ingredient for a successful Thanksgiving? Math.

That's because crunching the numbers is the best way to make sure that you have enough turkey for all your guests, that the turkey you serve them won't be raw and that it comes out of the oven on time.

Roasting times are estimates for stuffed birds; actual cooking time will vary by stove and turkey. Subtract 20 to 40 minutes if it's not stuffed. Federal health officials say a turkey should be cooked until an instant-read thermometer inserted at the innermost part of the thigh (without touching bone) reaches 165 degrees.

* Diners: Six to seven

Turkey: Nine to 10 pounds

Thawing: In the refrigerator for 48 hours, or in cold water (change the water every 30 minutes) for 4-1/2 hours

Roasting: 325 degrees for three to four hours

Gravy: 2-1/2 cups

Stuffing: Five cups

* Diners: Eight to nine

Turkey: 13 to 14 pounds

Thawing: In the refrigerator for three days, or in cold water (change the water every 30 minutes) for seven hours

Roasting: 325 degrees for four to 4-1/2 hours

Gravy: Three cups

Stuffing: Seven cups

* Diners: 10 to 11

Turkey: 17 to 18 pounds

Thawing: In the refrigerator for four days, or in cold water (change the water every 30 minutes) for nine hours

Roasting: 325 degrees for 4-1/2 to five hours

Gravy: 3-1/2 cups

Stuffing: Nine cups

* Diners: 12 to 13

Turkey: 20 pounds

Thawing: In the refrigerator for four days or in cold water (change the water every 30 minutes) for 10 hours

Roasting: 325 degrees for five to six hours

Gravy: 4-1/2 cups

Stuffing: 10 cups

* Diners: 14 to 15

Turkey: 23 pounds

Thawing: In the refrigerator for five days, or in cold water (change the water every 30 minutes) for 11-1/2 hours

Roasting: 325 degrees for five to six hours

Gravy: Five cups

Stuffing: 11-1/2 cups

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