I think you are asking a question about the effect of the cooking mode on the different items you are cooking, not the size of the oven capacity, that is, not a question about whether all the items you mention will fit at the same time. That would depend on the size of your turkey! I cook whole turkeys on Convection Roast mode. This is what Wolf recommends in their DF manual. To paraphrase the manuel, in Convection Roast mode, heat from both convection fans, plus heat from the broil element, intensify the radiant and convective heating in the oven. It works very well at sealing in the juices. The regular Roast mode works fine too. In that mode the bake (from the bottom and broil elements (from the top) are use, cycling on an off to maintain the temperature I think it would be fine to have a pie or stuffing in the oven for a short amount of time in the Convection Roast or regular Roast mode. But my pies come out best when I use the Convection Bake mode for the full 35 to 45 minute baking time. This mode combines the two convection elements with heat from the bake element located beneath the oven floor. If you needed to have everything in the oven at the same time for 30 or 45 minutes I think I'd put everything on Convection Bake or regular Bake. Otherwise I'd be worried that the intensity of the broiler heat element on the Roast mode would be a bit too much for the pie. All of that said, the DF Wolf oven is a dream machine for baking, broiling, roasting, etc. Others may argue that the burners on the CC or BS are better and more powerful. But the Wolf DF range would be pretty hard to beat as an oven.

LOL!!!! KD, I think the guys I'm thinking of were using their mixers for thinks like waffle batter (I just use a whisk for that), cupcakes (good Daddy), and stiff peaked eggwhites for baked omelettes. That would be an interesting thread, though. ... What's the weirdest thing you ever made in your mixer? :) Kaysd said it well--the memorable big ticket item is it exactly. Especially nowadays when they give couples the scanner gun and they pick things like spatulas, they may get a lot of matched things and stuff they need, but a couple of young recent brides I know have felt kind of let down by a lot of their gifts. Not unappreciative, but just kind of flat. They were all things off the registry, in the store's standard wrapping. No surprises, not many Wow gifts. Generous ones were more of the box full of stuff variety than the single memorable big ticket one. No clever gifties at the shower. Not many really special things for the wedding. It's all very efficient, but there aren't the warm memories. When I was in college and couldn't afford an expensive shower gift, I got some utensils and a box grater at the dime store and wired them together to make a robot. For a wedding, I'd give what I called the "crystal gift certificate". That's a small crystal (or silver, or whatever) serving piece that fit my budget, which could be easily exchanged. They never were exchanged, however. Sometimes, that was the only "fine" piece the couple got and they loved to have it. I can afford to give lovely presents now, but I try to put as much thought and effort into them as I did when I had to be clever. That's what people love and remember. It's not really about the stuff. It's about helping the new couple create a home and giving them lasting things that will bring lovely memories to them over the years as they use them.

Congrats on completing the move! I've never lived more than 500 feet above sea level, nor baked anything more demanding than pancakes above 4000 feet, but I find the science interesting. :) I like the layout of this altitude baking page at Quaker Oats. There's also this Instructable specifically about baking cookies in the Rockies. :) Maybe they'll help?

Agreeing about the amount of lemon juice likely being a typo - that's almost 1/4 cup of liquid for 1 cup powdered sugar...? Here's a recipe for lemon glaze from BettyCrocker.com: 2 cups powdered sugar 2 tablespoons lemon juice (from 1 large lemon) 3 tsp. = 1 Tbs., so I'm fairly certain it should teaspoons not tablespoons. And I went back and read comments - lots about the glaze being too runny, and the author's only response was to suggest adding more sugar 🙄