Monday

• pick up turkeys (or Tuesday, whenever Earthfare calls)
  
• put one turkey in the fridge; other in the freezer (the second is for our second thanksgiving in the spring)
  
• pick out a bread recipe for the stuffing
  

• make bread for stuffing
  
• pull out sausage to thaw for sausage balls
  

• cut up bread for stuffing; allow to dry
  
• make sausage balls: find recipe, grate cheese, mix everything up, bake
  
• pumpkin roll: make cake, make filling, assemble
  
• make 2 loaves of French bread
  

packing list to take to my parents:

sausage balls
turkey
French bread
vegetarian “chicken” broth
bread for the stuffing
spare t-shirt
thyme
rosemary
sage
pumpkin roll
eggnog
camera
onions
lemons

Cooking

About 4 hours before we want to eat (depending on the size of the bird; take along HTCE):

- turn the oven to 350 degrees
- wash the bird
- pat dry
- pull out the innards
- stuff turkey with onions and lemons
- prepare basting solution: butter + olive oil + s&p + thyme + rosemary + sage
- chop up an onion, potatoes, carrots
- start bird on its breast in the turkey roaster; put “chicken” broth and vegetables in bottom
- roast when oven has hit temp; baste every thirty minutes or so
- flip to breast side up with about an hour to go
- broil for five minutes when done to crisp up
- done when 170 on meat thermometer
- pull out and let settle while plating up everything else

at some point during the afternoon, if we haven’t already:

• prepare yams & marshmallows
  
• prepare stuffed mushrooms
  
• assemble stuffing
  

45 minutes before we want to eat:

- dice potatoes and put on to boil
- put stuffing in oven

15 minutes til:

- put stuffed mushrooms into oven
- put the yams in the oven

10 minutes til:
- put corn in pot; heat
- put green beans in pot; heat
- mash potatoes; put into bowl and cover
- pull the salad stuff out and bowl up
- set the table

right before we want to eat:

- put my cousin on turkey carving detail
- make gravy
- serve up vegetables into serving bowls
- get everything else out of the oven and onto the table