You Will Need:
Small dish & spoon
Having some of your side dishes ready early helps to make cooking your bird a lot easier.
Toasted Pumpkin Seeds make a great snack and keep well:
Pumpkin Pie can be baked the day before:
Cranberry sauce is often better after it's gelled in the refrigerator:
Squash can easily be par-baked and re-heated before scooping from the rind:
Stuffing can be made very quickly a few hours early and set aside:
And candied yams (& sweet potatoes) are hot and ready within minutes if par-boiled ahead of time:
Step 1: Pre-heat & De-frost
When roasting a turkey you should always remember that low and slow is the best way to go.
Cook at 325℉.
Roast time is 20-30 minutes per pound which equates to 2-5 hours depending on size and de-frost time is 4-5 hours per pound.
You can be sure that the turkey is done by inserting a meat thermometer near where the breast meets the thigh - don't go so far in as to hit bone and opt for a reading of 170℉.