Thanks for all of the replies and advice. Just so we don't miscommunicate, I'm adding the details of what I did. The advice I was following came from a newspaper article - link to a copy of the article at the bottom of this post. 1. The turkey was thawed. 2. I used an electronic thermometer with the sensor inserted into the thickest part of the thigh - I do not believe I was hitting any bones. This is the type of thermometer where the sensor is wired to a remote display, so you can monitor the food temperature as it cooks. 3. I've read that if the thermometer is placed in the turkey's thigh, then your goal temperature is 175 - 180 degrees farenheit. 4. Roasted the turkey at 325 degrees. 5. Calculated the roasting time based on turkey's weight and the fact that it was stuffed. Reached that time and well beyond it without reaching 175 - 180 on the thermometer. Once the calculate cooking time had been reached, it was a question of which do you defer to in determining if the turkey is done: the elapsed cooking time or the reading on the thermometer? From the sounds of it, the 175 - 180 mark is not always attainable, and if that is the case, determine when the turkey is done by referring to the elapsed roasting time. Here is a link that might be useful: How and Why to Roast a Turkey Breast Side Down

You don't say what cut you have. If you cook that 6 pound loin roast at 400 for 2 hours it will be dry and tough. Start out at 1 1/2 hours....take it's temp, it should be 150 to 155 for no pink....then let it rest. If you over cook it it will be dry. If it's a shoulder or Boston Butt, you can cook it longer but slower and the fat will keep it temder. Linda C

I read that all the alcohol never really boils out of wine in cooking, but enough does as as to make the contents pretty much innocuous. Limoncello is about 60 proof which is roughly 30% alcohol a little less than gin and roughly 3 times the content or a lot of wine. Most of the alcohol will boil away but some will remain. Alcohol is alcohol weather it's in wine, gin, vodka or limoncello. Linda C

Let's see, what can be made ahead and frozen? Chicken pot pie, or even better since you're at the ocean, Lobster Pot Pie, I saw Ina Garten make one and couldn't figure out why I'd never thought of it. She used puff pastry dough, making it fast, instead of homemade dough. Cabbage rolls do well made ahead and frozen, then baked with the sauce when needed, or just cooked all day in a crockpot. Macaroni and cheese is easy and fast to put together and nearly everyone likes it. A "taco bar" has been discussed here many times, and it's something that people can put together as they like, you can use ground meat, marinated chicken, pulled pork or beef, or all or any combination, and some tortilla chips along with the toppings could yield nachos and taco salad for those who like that. LindaC's idea of meatloaf is a good one, and a couple of roasted chickens can yield hot chicken sandwiches, that above mentioned pot pie, chicken tetrazzini, chicken salad sandwiches, chicken enchiladas. You can't go wrong with a couple of roasted chickens. Your leftover roast can yield a shepherd's pie too, my girls loved it, along with Spanish Rice made with ground beef to make it a full meal. As well as dinners, how about breakfast? Lots of breakfast casseroles are quick and easy, and I make Woodie's Creme Brulee French Toast the night before and just bake it in the morning. The smell alone got my kids out of bed! Biscuits and gravy are pretty fast, if you bake biscuits the night before for supper and then heat them in the morning. BreaKfast burritos are easy to make ahead and freeze, as are "McMuffins", which then only need thawing and heating. Oatmeal cooks overnight with fruit in the crockpot really well too. I'm sure you have cookies, brownies, desserts covered. LOL Cookies and brownies freeze well, but the dough can also be made ahead and refrigerated for a day or two, and baked off as needed. Oh, and I have a cinnamon roll recipe that calls for making the dough the night before, letting it rise in the refrigerator and baking them the next day for hot, fresh cinnamon rolls, if you're interested in that. Annie