Whether you're cooking your first turkey --or trying to spice up an old favourite -- we have some tips to help you prepare the perfect holiday feast.

Chef Mike Steele is an instructor in Vancouver Community College's Culinary Arts department. He recently took the time to give us a few lessons on preparing the perfect turkey dinner.

You should plan on about a pound or so per person. For a large group -- buy two smaller turkeys rather than one larger bird.

"The bigger the bird the longer it has to be under heat in the oven and with that we are going to lose some of the moisture with the leaner cuts," explained Steele.

Another option these days is to order a deboned turkey -- same taste -- less waste.

"The carving process is a lot easier, a lot cleaner," admitted Steele.

For a traditional bird, Mike loosely packs a bit of lemon, cut up onions garlic and few herbs-- thyme, sage inside the cavity.

"We get some great flavour from that," he explained.

Outside, he rubs a bit of oil, salt and pepper. There's no need for a lot of extras.

For safety, Chef Steele recommended making your stuffing on the stove top

"That isn't a boxed variety it's all fresh ingredients," said Steele.

His mix includes butter, onions, bacon for flavour, diced celery, raisins or sultanas, chopped garlic combined with some turkey stock. After about 15 or 20 minutes it's added to the bread in a controlled way.

"We'll just be putting the garnish and the stock in, enough of it so that we get that beautiful garnish in the stuffing as well as the moisture."

The turkey's done when the internal temperature reaches 180 F.

After the turkey is done let it rest for 20 minutes or so. It will be more moist as the juices settle.

"That's the biggest mistake people make is they don't let it rest," warned Steele.

In the meantime, you make the gravy. The secret--- use the drippings!

"That's what we consider kitchen gold. It is the flavour and the ultimate in colour as well," said Steele.

There are two ways to carve. If you are carving at the table, remove a drumstick so you can get the proper angle. Start at the far end, changing the angle of the knife as you encounter bone. A sharp knife is the key. If you want to bring a finished platter to the table - other chefs recommend you remove the entire breast -- carve individual pieces cross ways not length ways. Enjoy.

With a report from CTV British Columbia's Chris Olsen