- 20-22 lb roast turkey (no stuffing, stuffed with thyme, lemon, and onion)
- roasted garlic mashed potatoes
- roasted brussel sprouts with pancetta
- cranberry sauce
- Beckey's family sausage stuffing
- green beans
- roasted beets
- brandied white onions
- pumpkin pie
Here are the actual timings for 2009 Thanksgiving
23 lb bird, 16-17min/lb, 6.1 - 6.5 hours
- Stuffing is made
- Cranberry sauce is made
- Make rosemary compound butter (2 sticks unsalted butter, about 3 tbsp fresh rosemary, 1 tbsp fresh sage)
The next day:
Preheat oven to 500F: 800am
Prep turkey: 830am
Turkey in the oven: 900am (actually, 850am)
Garlic goes in to roast: 930am
Make bacon-wrapped dates: 945p
Garlic comes out: 1130am
Set table: 200p
Start potatoes in cold water: 230p
Stuffing goes in to bake: 230p
Prep brussels (wash, cut and peel): 230p
Turkey comes out to rest: 330p
CHECK STUFFING FOR DONENESS! 330p
Oven goes up to 425F: 330p
Start green beans: 330p
Start onions & yams: 330p
Onions & yams & beets & brussels go into oven: 345p
CHECK STUFFING AGAIN: comes out?
Heat soup: 400p
Make gravy: 400p
Heat rolls: 415p
DINNER TIME: 430p
- Turned out fine! LOTS of turkey for leftovers.
- Turkey was done in probably 5 hours! Turkey must've rested for 45min to 1 hour but was still hot and juicy. Skin was beautiful crisp and brown.
- I really felt "in the weeds", b/c most of the production took place AFTER the turkey went in: peeling & cutting potatoes (2 person job), brussel sprouts, onions, yams, stuffing going into the oven.
- Took about 45 minutes to do stuffing (brought it up to about 167 degrees). It was in one of those 1/2 size aluminum serving trays.
- Gravy turned out really well; our friend Patrick really liked it.
- It was great that our friends Ray and Patrick brought homemade butternut squash soup and pumpkin pie.
- Fresh green beans: added to 1" of boiling water in large skillet, flipping with tongs took about 15 min, covered with foil and let sit.
- Boiler onions: the frozen ones took longer to cook, and were tiny! Still good flavor.