Well I decided to take Chiefs advice and do the make ahead turkey. Its in the oven at this very moment.
Yesterday I made turkey stock with roasted root vegetables and roasted turkey backs. (per GG's picture)
I let it cool then strained it and put it into the back of my truck outside as it was hovering around 39F and temps were expected in the low 30's. Hope that was okay? I had no room for it in the fridge.
I then set about prepping the turkey for todays roasting. Rinsing, drying (I did not have time to air dry) and heavily seasoned with creole (Essence) seasoning and salt and pepper (hope its not to hot)! The drippings should be quite spicy.
This morning I removed the stock from vehicle, and put in the fridge where the turkey was sitting.
Next is the dressing. I will make that today also and keep in fridge to bake tomorrow.
I also plan to make the gravy today. We are cheating with Pioneer brand brown gravy and my turkey stock. I will not have to make a roux this time.
I have no idea why Pioneer does not make turkey or chicken gravy mix? The brown gravy mix is darn good and can be reheated easily with no effect. Might even be better reheated. I'm not certain how a dark gravy will go over? But guess what. I don't care. Well maybe a little.
So tomorrow is re-heat day with little to no cooking. Family and friends will bring the other items and I made sure they understood that anything they bring that requires cooking, should be cooked before you get here.
I cannot stand when someone brings something thats not cooked and we have to make accommodations.
Well thanks Chief especially and everyone else that contributed to this thread. You guys gave me the courage to pre-cook everything!
Happy Thanksgiving to all!!!