It's less than a week until Thanksgiving and Rachael is getting you ready with tips for timing your turkey so it turns out perfectly for the big feast! Get recipe ideas for the entire meal here, and cooking tips below!

15 to 18-pound bird. "That's going to take you 3 1/2 hours," Rachael says. "We start our birds [for] about a half an hour at 400 degrees until the skin gets nice and dark, then we turn the heat back down to 325 degrees and let the bird finish roasting. When you put the bird in the oven, fill the cavity with some flavor. Put some herbs in there, some citrus (lemon or orange) and some onion, and then rub the skin with softened butter or drizzle it heavily with oil. As the bird is cooking, you can begin to baste with the juices."

10-pound turkey. "This is what we do every year in my family, I think it's super clever and you can sleep a little later, we get two small birds like two 10-pounders - you put them in the oven only for 2 and 1/2 hours, so you save a little time ... What we do is carve one bird entirely and pass that bird at the table and leave the other bird whole in the center of the table until we're done with the first platter of meat. So [the turkey] actually becomes the centerpiece!" Try Rachael's Two Small Roasted Turkeys recipe!

Cook a big turkey quickly. If you have a large bird, but find yourself running late and don't have the hours it will take for it to cook, you can speed the cooking time by breaking it down and cooking it in pieces. Click here to watch a video of how to break down the turkey. Once it is cut, add poultry seasoning, salt and butter or oil and it will cook in 90 minutes. "All of the edges get really flavorful and crunchy so if you fight over the crispy parts of the bird your family might like this straight up. Ask your butcher to do this for you if you're actually planning on roasting the bird already cut into pieces." Check out Rachael's Turkey in 6 Pieces recipe.

Turkey breast. "If you're having a really small thanksgiving or you want to have Thanksgiving throughout the year, you can always get from your butcher a turkey breast. It comes packaged and they take the breast from a very large bird, like a 15 to 20-pound bird ... You can roast this in about an hour's time! You can brine it the day before if you want it to have extra flavor, but it's just a simple, easy and delicious way to have fresh roast turkey often!" Get the recipe for Rachael's Roast Turkey with Lemon-Thyme Butter.

Small Thanksgiving meal. "If you're only cooking for a couple of people and you don't have a large oven, you have a very small kitchen ... this is a great stove-top solution: Just buy a package of turkey cutlets, flavor them up with a little lemon zest, fresh thyme, fresh herbs, sauté them up in a little bit of olive oil and they're done literally in minutes!" If this sounds more like your gathering, try Rachael's Wild Mushroom Turkey Cutlets with Wilted Spinach.