Glad things worked out...I had the same thing happen about a month ago. I do custom cakes and was in the middle of baking one for a customer. It had about 10 minutes left to bake and when I walked back into the kitchen I smelled it. Opened the oven, cakes are black on the bottom. I turned off the oven & I'm standing there wondering how I burnt them & checking to see if I have everything to do a new batch, when I realize it's not off. I put the thermometer in & it pegged out over 600, I had to run and shut the breaker off. I was lucky I didn't leave the house right after I turned it off, since the switch didn't shut it off. Had it repaired, but the now the temp is still 25-50 degrees off. So, I'm going to offer my advice and say go ahead & get the new one. Don't waste your time or the money, it may not be right afterwards.

Lots of great advice above already. I agree that one 15 pound turkey is not enough, even with the addition of the breast. I would do a couple of birds the day before and add a ham as suggested. Coming from a large family and hosting TG and other events over the years all I can say is plan and make as much as you can in advance. Rolls and extra stuffing/dressing can be made in advance a frozen for sure. Those big roasters are great too. You can cook a turkey in them or use them for a back up oven. Mine will hold a 10 x 15 casserole dish. Toaster/counter top ovens are also a great help if you want to serve everything fresh and hot out of the oven. I remember a couple of years ago we had six or seven of them lined up in my DS garage along with a couple of roasters when we had around 40 for TG. If you can borrow a few from friends or neighbors they are a big help. I've kept mashed potatoes in a crock pot for a couple of hours on low without much trouble...there may be a thin layer that sticks to the bottom..not a big deal for our group. We make another batch the next day to go with the leftovers. Pies can be made ahead of time and frozen, just pop them in the oven and cook or reheat. I love the idea of renting most of the stuff and packing it all up for some else to wash and clean. Just might do that for our next big one. Our TG is happening over two weekends this year due to travel challenges and other things going on in the family. The main event will only be 20 plus as it stands now. Man, I know it's a lot of work and prep but the time with family is so worth it...for me anyway. I sure hope you have a great holiday no matter what or how you take this on!! David

Ditto the comments about sufficient work surfaces. Also am grateful for two sinks. I appreciate the ability to keep visitors outside the work area without banning them entirely. Am glad I've got so many different kinds of ingredients and pans so close at hand--don't have to head to basement for things this time. Workspace is sufficient, so interruptions are not disastrous. Pull-out wooden surfaces give me flexibility. (Our neighbor has had a sudden downturn in health, so in the midst of our Thanksgiving food planning and early assembly, I was able to construct a large lasagne for the neighbor's relatives this afternoon without getting testy or feeling that I was setting behind my own holiday meal.) We now have a coat closet, a front step, welcoming exterior lighting, a shovel-able driveway--all great for guests. Am thrilled to have table leaves, table cloths, china, vases, silver flatware, stemware, trays, and vacuum cleaner close at hand to the dining room. Am glad I got out the checkbook and paid for repair & reupholstery of dining chairs two months ago--no last minute probs. The lower drawers are working out well. Nice to not have those open lower cab doors in my way and don't have to bend over as much. I can see my baking ingredients easier. Having leftovers processing station is already paying off--wraps, containers, plastic bags, etc. Gel mats keep me from quitting too early because of sore feet and legs; I keep going. Quiet insulated niche for our dishwasher has proved to be good--allows me to listen to radio or people even when dishwasher is working. Similarly, am loving the low setting on my range hood--allows me to hear radio or telephone. DH decided to fill our two dehydrators with apple slices yesterday--AARGH! Why couldn't he wait a couple days? But at least the units are in closet and apples aren't in my way. There are sufficient closet shelf space and outlets to allow this and we put vented door on the closet so the closet doesn't overheat. If he comes home with gamebirds tonight, finishing that cleanup won't set me behind either. (But now I have fewer excuses for not being ready when guests come tomorrow.) Love the good lighting. Enjoying the decor. Am thankful that our home equity loan is at abt 3.5 percent still, so we're maximizing our available cash.

It was the first one for us too. Really loved the many decisions we made during our reno. 1) The 36" wide deep zero radius sink with a low divider really came in handy. Its amazing how much stuff can fit in this thing with still room to wash/clean 2) The double convection wall oven worked all day. Everything turned out perfect. I have no idea what conspired to make the turkey perfect this year. I am sure I won't be able to reproduce the result next year if I tried 3) The 36" 6 burner bluestar Rangetop worked all day. All six burners were in use at times, but didn't leave anything to be desired. It slowly simmered a big pot of turkey stock all day while the other burners were used to do a variety of boiling, sautéing, and gravy making. 4) The biggest "wow what did we do without this" moment came from the touch activated Delta faucet. I wash my hands after every step, especially when processing raw meat. being able to wash every 15 seconds at times without having to fiddle with the control was awesome, and keeps everything sanitary 5) The quartz counters really helped. Never a worry about spilling or raw meat juices, or spices, or anything else sitting on the counters. They were pretty messy all day through a rotation of meats, and eggs and milk and flour and cleaned up without a hitch. 6) stone backsplash - Cant tell you how nice it is to not have to worry about splashes during the various activities. Everything wiped off easily, unlike last thanksgiving where I scrubbed the paint off my walls trying to wipe off some of the gravy splashes. Things I wanted more of but just not possible in our size kitchen: 1) More counter space or a big island. Our kitchen and layout of spaces around the kitchen didn't allow for more. Its perfect for our every day, but would be nice at holidays like thanksgiving. 2) A separate prep sink - Day to day, its never one of the things I regret not having, but would have been very helpful at thanksgiving 3) A warming drawer. Maybe I will get one installed one day. Not a need day to day, but would be nice to put things once done when you are making several items. My oven has a keep warm function, but since both ovens were being actively users, a separate drawer would have been handy