If you are the host of the Thanksgiving meal, this is your big week. By now you should have the turkey thawing in the refrigerator and most of the shopping complete. If you find you have taken on a bit much, don’t panic. Friends and family, especially those invited to the dinner are likely to help if asked.
Look over the menu, what can you make ahead? Rolls, the squash or sweet potatoes. These can easily be reheated in the microwave or in the oven as the turkey is resting before carving.
If someone is good at making pies, let them showcase their talents, you can also ask someone if they can bring the appetizers.
If you are not going to stuff the turkey, maybe someone would like to make dressing for the meal.
Make sure you have your timing down for the dinner. Look at the size of the bird and how long it will take to cook and the 20-30 minutes for resting and work back from there. For example, if you have a 12-pound bird and you are not stuffing it, cooking will take about 3 hours, ad another 20 minutes for the bird to rest when the roasting is complete. So if you want to eat at 4:00 pm. you need to have the bird in the oven by 12:30.
Check Toms Turkey Tidbits 9on the news tab above) or other online resources for recommendations for roasting your bird and the cooking times.
