I always like to practice making Thanksgiving dinner before the big day arrives. It takes some of the stress out of Thanksgiving day. This year, I’ve been a big fan of Purdue’s Oven Ready Whole Seasoned Roaster — a fully seasoned and bagged chicken that cooks in 90 minutes without so much as messing the pan. I figured there must be a turkey bagged this way and I found a Jennie-O Oven Ready Home Style Turkey Breast for $2.79 a pound at Kleins on Main Street in Bel Air. And this bagged bird can be cooked frozen. You don’t need to allow several hours for your Thanksgiving turkey to thaw in the fridge, or the sink under running water when you find you’re running out of time. I tried it out last night, and sure enough, after three hours in my convection oven, I cut open the cooking bag to find a bubbling, juicy, well-seasoned brown bird. The seven pound bird was more than enough to feed four adults and two children. It included some wing and rib pieces but no turkey legs. It came with its own little plastic bag of gravy. All I had to do was add some water to it in a saucepan and heat it up. The bag says it will feed 10 to 13 people, but if those people are big eaters, you probably need more than one of these birds. To carry out the Thanksgiving theme, I grabbed a box of instant mashed potato flakes, a box of corned bread stuffing and a can of cranberry sauce. I drizzled the stuffing and potatoes with the juices that poured from the cooking bag when I opened it. It wasn’t gourmet, but it sure was easy, fast and tasty.