Zspider wrote:

> This is our first time to have Thanksgiving at home. In our family the
> Thanksgiving meal has always been served a little after noontime, which
> calls for a very early morning start.
>
> On workdays I leave for work at 6AM, and I decided I didn't want to get
> up at 5AM and start in working, so the wife and I got up when we felt
> like it, read the paper and drank coffee, and started the pies around
> 8AM.
>
> We put a 14lb turkey on around 10AM and we ate at 3PM. Pretty steady
> work but not rushed and time for an occasional break. Couldn't have
> done it without the mother-in-law's roaster. That darn oven saw a
> constant turnover. Pumpkin pie, apple pie, dressing, and corn
> casserole. Bread machine helped out, too.
>
>
> Thanks to everyone for their suggestions. We are southern Indiana
> hillbillies and didn't cook anything very fancy, but we enjoyed the
> experience and everything came out wonderful.
>
> Michael

Good to hear! The more you do this stuff the
easier it gets to "time it" so you can whip this
meal out with less effort. Planning ahead is the
key, of course. Don't forget that the oven can
handle multiple dishes/pies at once and while
things bake you work on the stove top dishes and
the other stuff. Sooooooo, doing it again for
Christmas?
Goomba