totally agree with gellcom on the thermometer. I have the one that you insert the probe into the turkey and watch the temp of oven and temp of turkey that sits outside the oven. It was about $40 at Fante's but worth every penny since in the years before my turkey was always done 2 hours early. My oven is off! Definitely go by the reading of the thermometer even if the turkey is done well before it is supposed to be. Nothing worse than dry turkey. It tastes awful and is very hard to carve. I have parked mine on the counter for up to 2 hours in the past. When the turkey is done, start your sides. Also, invest in a good non stick roasting pan and a rack. Bed Bath & Beyond have them for a reasonable amount of money. The set is usually the pan and the rack. Macy's is where I got mine years ago, and they weren't that expensive there either. If you are doing gravy, it will be worth it. Those disposable pans are a mess. I know its one less thing to wash, but for me not worth saving the little time in cleaning the good pan. Use your innards except for gizzards and heart in a separate saucepan with water to make some turkey stock for your gravy. Start this early when you are cleaning your turkey and getting it ready for the oven. Herbs de Provence is my staple for seasoning the outside of the turkey and then I do roasted carrots with the same seasoning. Compliments abound. I am fortunate enough to have a set of Wustoff knives (b-day present one year). If you cannot afford a set, just buy the carving knife. Well worth the money. Can't say enough about having good knives and keeping them sharp. I just got an email from Sur La Table that they are sharpening up to 3 knives for free so they may be having a sale at this time. After I clean my turkey I cover it in olive oil, rub it in really well, then season. I don't stuff it. I do everything I can possibly do ahead, even if I just chop the components of different recipes the nite before, I put them in ziploc bags and mark what they are for. Sometimes, I shouldn't say sometimes, Thanksgiving day will start to get a little crazy and this is your first time out. The more ahead you do, the more relaxed you will be. Make a menu, make a grocery list, post it on the fridge. Post every recipe or put them all together where they can be found and followed easily. I do dressing on the side because it affords me more oven room and the ability to juggle what I am doing in the oven vs. what I am doing stove top. I try to do 4 stove tops - 1. Mashed potatoes., 2. sauteed green beans with either lemon and butter or butter and slice almonds. I do the green beans ahead - day before I blanch and put into a ice bath and then into a ziploc which stays in the fridge till the last minute when I saute them and dress them up, 3. my stock pan and usually another unusual veg that I change up from year to year. Last year it was Southwest Succotash from an old Bon Appetit. Very different and very very good. I hate having the same old stuff. Somethings you have to have, others I like to change up. I do my own cranberry sauce, but serve the stuff that comes in the can as well for those who won't try the homemade. I make mine a week ahead and park it in the fridge. I usually find a fall garland at a local craft place to use as a runner down my table. If you start with this, you can embelish with gourds or anything "fall-like" that you can find. I put my candle sticks zig zag within the garland down the table. You could also use votives. Just don't use scented candles. Don't forget an hor de overs (sp?). Don't overdo, but have a little something. I serve buffet style. I also usually have been 12-14 and if I were to set the table family style, no one would be able to move. You will need water and wine glasses. A pitcher for the water. Set your table the night before. I have three cats, I know it is an issue, but get a squirt bottle and start practicing now with keeping the kitties off the table. I have cats that jump up on the table, but I don't think your guests are going to want to see your cats walking across the table they are going to be eating at:,). Most of all, be creative, look at what you have. You may be surprised if you think out of the box. Things always have more than one purpose. You can really get creative with your serving dishes. No matter what, do not appologize for anything you don't think is exactly right. Short of poisoning someone, just be quiet and accept the gratitude of your guests. Good luck and have a great Thanksgiving!

Last year Christmas happened to coincide with Hanukkah so I invited a few Jewish friends over and made latkes. Everyone was thrilled to have something fun and social to do on Christmas day - you know, there's not a WHOLE lot going on that day if you don't celebrate Christmas. :) So, this year, although Hanukkah is over, I decided to do another Christmas "Jewbilee". I'm going to make a turkey the day before so I can serve sliced turkey, along with Sol's honey rolls. In addition, I'm having: French bread slices with two TJs bruschetta toppings (picked up by Nathan in New York for me!) Walnut topped with Bleu Cheese and Grape (I posted the recipe on the walnut thread) Raw Veggies with Sun-Dried Tomato Dip plucked off of the Basil thread, posted by cabogirl Cheese blocks - I set out hunks o' cheese and people slice pieces off. This is wildly popular. My old standard, hot/sweet Jelly over cream cheese For dessert I'm making Martha Stewart's English Toffee Pecan Pie, and a friend is bringing a Hershey Bar Pie. I'm expecting 20 people. A couple of them will probably bring more munchies but I don't have any definite promises of specific things. I'm wondering if this is enough, I might make some meatballs in a ketchup/beer sauce as well. Merry Christmas to you all!

Simple meal this year, my brother is taking his family to Hawaii, my sis's husband has had some health issues and they are having a quiet dinner with her son's family and not making the drive. Dinner with DH's family will be this Sunday, restaurant. One of 10 kids originally, his big noisy group has always been great about celebrating (Easter, Thanksgiving) a few days or a week early so people can have an easier holiday. We're already together several times a year. I'll make most of the dinner on Wednesday, take the food and cook the turkey at my mothers 2 hours away on Thanksgiving. Will just be the three of us, and that's fine, too many in her house and she gets anxious any more. I really couldn't manage more :) We're moving on Tuesday to our new house/garden 6 minutes from here...At least the short distance has given me time to set up the kitchen, and hopefully I'll know where things are :) Turkey 2 dressings, one sage, one 3-mushroom peas mashed potatoes and gravy cranberry sauce rolls pumpkin pie, blackberry pie

I grew up knowing that we must have black eyes and Cabbage for health and wealth, and pork for well being through out the year. I don't think I have ever not had those things. In answer to the question. Yes you cook the ham hock or ham in with the black eyes. I use Tony's Cajun seasonings and garlic salt along with a Chopped onion. You can add Chopped green bell pepper and celery if you want. I add lots of garlic because we like the flavor it adds. If I don't have ham hocks or ham I use smoked sausage sliced up. I always cook rice and corn bread so we can eat it with either one or both.