Cooking a turkey the day before is not something I would ever do. For me that would be the same as having leftover turkey. And roasting the turkey is probably the easiest part of preparing a turkey dinner. Now don't get me wrong. I love leftover turkey and always roast a turkey large enough so that I have enough leftover breast meat to have both hot turkey sandwiches and cold turkey sandwiches. But a roast turkey dinner, from a just roasted turkey tastes different than one made from a turkey roasted the day before and reheated. But if you are going to go a head and roast the day before, please don't carve the turkey until the day you are serving it. I've had turkey that has been sliced in advance and then stored in turkey broth or turkey gravy to keep it moist and it just ends up tasting like nursing home or cafeteria steam table food.

Ok - I have to weigh in on the wonders of a turkey roasted in an old fashioned roaster. The separate 'appliance' that sits on your counter and roasts only the turkey. My mom and my aunt both had one and we had GREAT turkey every time. I never gave it much thought until I had to become the Hostess of Thanksgiving. I struggled for several years with that giant turkey in a too small oven for everything else and the timing and juggling for oven space... About ten years ago I spied one at Home Depot for 29$ it came with an electric carving knife. Done. Best thing I've ever bought. I don't even have a thermometer. Moist, flavorful, with crispy skin. I do not stuff but do a similar prep as the Martha one. Everyone raves. Of course they are probably just being nice but when they ask for turkey leftovers I kinda believe them. And everybody keeps coming to our house... Best part is I have plenty of room in the oven for everything else.

I usually make Turkey Tetrazzini for New Years Day. Turkey Tetrazzini Recipe Ingredients 12 oz egg noodles, spaghetti, linguini or other pasta 12 ounces mushrooms, sliced (about 4-5 cups) 1/2 cup unsalted butter 1/4 cup all-purpose flour 1 1/2 cups of milk 1/4 cup cream 2 cups chicken broth 1/4 cup dry sherry, vermouth, or dry white wine 3 cups coarsely chopped cooked turkey 1 cup cooked peas 2/3 cup freshly grated Parmesan 1/3 cup shredded Swiss cheese 1/3 cup fine fresh bread crumbs Salt and Pepper 1 Cook the pasta according to the package directions, al dente; drain well and set aside. After you've started with the pasta, proceed to the next steps. 2 Preheat oven to 375°F. 3 Cook the mushrooms in 3 Tbsp of the butter over moderate heat, stirring, until all of the liquid they give off has evaporated, about 10 minutes. Set aside. 4 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. 5 Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes. 6 In a large bowl combine well the pasta, the sauce, the mushrooms, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole. 7 In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. 8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden

Can't tell ya how many times I've made this. Thanksgiving, Christmas, Easter. KT'er shared this and ***are my recommentations Posted by Elle 53 In SI NY on Wed, Nov 24, 99 at 10:10 Ritz Cracker Stuffing 1 pound of Ritz crackers **3 sleeves 2 onions 12 oz fresh mushrooms 3 eggs 1 can Swansons chicken broth salt and pepper to taste ***add poultry seasoning to taste How to make: 1-saute onions and mushrooms in 1/3 cup of vegetable oil- let cool 2- crushed crackers in bowl add chicken broth and eggs mix well add cooled mushroom and onions mix well add salt and pepper add mixture to well oiled baking pan bake at 350 oven covered for 1 hour **I don't cover ---------------------------------------------------------- Made this two years ago for Thanksgiving Individual Pumpkin custard 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves 2 large eggs 1 can (15 ounces) 100% Pure Pumpkin 1 can (12 fluid ounces) Evaporated Milk Directions PREHEAT oven to 300 F. MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe. POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet. I put it in the refrigerator, overnight, before baking the next day, just let it sit on the counter before baking ----------------------------------------------------- DELICIOUS!!!! Baked Sweet Potatoes with maple-jalapeno sour cream Rub oil and salt on 4 scrubbed, sweet potatoes and dried Place on rack and take 450 for 40-45 minuts or until soft (I wrap mine in foil) Topping Combine 1/2 c sour cream 1 Tbl maple syrup 2 tsp seeded and minced jalapeno ***I use canned minced green chiles, drained 1 tsp lime juice salt and tobasco to taste chill Serve potatoes with: maple-jalapeno sour cream bacon bits sliced scallions ---------------------------------------- BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.