The Stars and the Cookie Jar

Here's one I learned that seems to be pretty helpful.

Tuesday: Bake bread and make pie crust dough. Make the base for your stuffing as well. If you brine your turkey, start that tonight.

Wednesday: Make things that need to be chilled, or can be eaten at room temperature. ie: Salad, pie, jello, fruit, desserts, punch, tea. Just don't dress the salads 'til the last minute. Potatoes and yams can also be cooked tonight and finished tomorrow.

Thursday Morning: prepare and bake the turkey. While the turkey is baking, assemble veggies, casseroles, and stuffing. When the turkey is done, pull it out to rest and cook the veggies/casserole/stuffing. While those are cooking and the turkey is resting make the gravy and finish the yams and potatoes. When the v/c/s are done, warm the bread, carve the turkey, and set the table.

Hope this helps and wasn't too confusing.

^_^

I have nothing helpful to say except SCORE, YOU'RE OWN TURKEY DAY!


No, wait. I lied. Like ygrane said, do your bread and et al baking on Tuesday if you have a small oven and you can't do some yams in the bottom or top while the bird cooks. Every other veggie and dessert on Wednesday morning and afternoon. We normally shove the bird into the oven late Wednesday night and don't eat until later Thursday afternoon, and so we have a wide window to use in order to bake everything else. Everything else, especially salads and dumping of pie fillings into the crusts, I normally leave until Thursday. Cut fruits don't like to stay in the fridge for long. So, I would toss the salad together and cut the fruits while the turkey cooks and reheat anything that has already been cooked on the stove.

I hope it goes wonderfully!