11.19.2006

My checklist and timeline is complete:

One week before Thanksgiving
•• Plan the menu. Prepare and review shopping list. Buy nonperishable items.
•• Ask Greg if we can borrow his crock pot. Come up with third crockpot without committing crime.
Four days ahead
•• Start defrosting a large turkey (15-20 lbs) in refrigerator on rimmed baking sheet.
•• Compose shopping list, and purchase nonperishables.
Three days ahead
•• Make cranberry sauce, and store in the refrigerator.
•• Stuffing calls for stale bread; cut and cube bread, set cubes out in a single layer on a baking sheet to dry. Bag when done.
One day ahead
•• Shop for perishables.
•• Make pies.
•• Clean and press the table linens. Prepare serving pieces, glassware, etc.
Thanksgiving Day
•• 9:00 A.M. Remove turkey from refrigerator, allowing it to sit at room temperature for 2 hours. Prepare stuffing up to eggs and broth.
•• 11:15 A.M. Preheat the oven.
•• 11:30 A.M. Put the turkey in the oven to roast, basting every half hour.
•• 12:00 P.M. Finish preparing stuffing. Make giblet stock. Prepare veggie gravy.
•• 12:30 P.M. Assemble Veggie Turkey. Refrigerate until 3:45 P.M.
•• 3:00 P.M. Make the mashed potatoes and the sweet potatoes. Keep warm in the crock pots.
•• 3:30 P.M. Garnish desserts. Prepare whipped cream.
•• 4:00 P.M. Check the temperature of the turkey. If the temperature reads 180 , remove from oven. If not, check every 15 minutes until bird is done.
•• 4:15 P.M. Let the turkey sit for 30 minutes prior to carving. Tent loosely with foil to hold in heat. Prepare turkey gravy. Bake Veggie Turkey and stuffing. Prepare green beans. Make turkey gravy. Open red wine.
•• 5:00 P.M. Call everyone to the table.