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Old 11-19-2006, 05:57 PM   #1
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1st Thanksgiving

Hi Everyone,
Boy do I need help. It's my first Thanksgiving and I'm scared silly. I'm having 10 people and am wondering if you have any tricks on how to make everything come out hot at the same time Also I have a receipe that calls for a #2 can of pineapple. How big is that? Can sure use some support.
Thanks,

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Old 11-19-2006, 06:11 PM   #2
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You came to the right place for help.
First RELAX!! It'll all be fine in the end.

Do as much as you can a head of time.
Try to make some dishes that you've made before.
Have fun.
Let your friends and family help you.
Remember, it doesn't have to be fancy. It just has to taste good.
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Old 11-19-2006, 06:22 PM   #3
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Welcome, so glad you are with us.

The number 2 can is 20 oz. which is 2 1/2 cups. It serves 5. Hope this helps.
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Old 11-19-2006, 06:29 PM   #4
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1st Thanksgiving

Thanks so much. That #2 can business was driving me nuts. I was afraid I was going to have soup instead of Jello salad.
Have a great holiday.
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Old 11-19-2006, 06:31 PM   #5
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Thanks so much for the support. I need it. I'll report afterwards and let you know how it all turned out.
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Old 11-19-2006, 08:16 PM   #6
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Aloha, Aloha!! (no pun intended) welcome to the forum!!
Unfortunately I am not exactly a specialist for a thanksgiving roasted whole turkey either, I leave it up to others to help you, but for other concerns, not to worry.... if you have a microwave oven, everything doesn't have to become ready all at the same time, you can premake some of the items.
Or you can do a course serving, instead of putting everything on the table all at once, just prepare everything in the kitchen, serve course by course, doing a quick reheat on each of them in between.
Just do what you do the best, or you are comfortable, as long as the dishes are delicious, that's the most important thing.
If I am guessing right seeing from your handle, are you from Hawaii? Then why not go for a big fat fresh pineapple rather than a tin??
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Old 11-19-2006, 08:28 PM   #7
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Everything will be at a different state of "hot" and no one will care. Turkey never gets eaten hot anyway. The most important hot items will be any cooked veggies - casseroles in particular. But HOT isn't even necessary - just very warm. While you are carving the turkey and making the gravy shove those casseroles back in the oven to heat.
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Old 11-19-2006, 08:48 PM   #8
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If you're doing a turkey - remember that it needs some "sit time" - maybe a half hour or so - for the juices to redistribute before you carve it. That will free up your oven for some other things. Best of luck!

Corinne
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Old 11-19-2006, 10:16 PM   #9
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Quote:
Originally Posted by Corinne
If you're doing a turkey - remember that it needs some "sit time" - maybe a half hour or so - for the juices to redistribute before you carve it. That will free up your oven for some other things. Best of luck!

Corinne
Good tip Corinne - glad you thought of that because it is so VERY important not to carve that turkey for about 20 - 30 minutes after it's out of the oven.

And you can always keep your mashed potatoes warm in a crockpot!
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Old 11-19-2006, 10:50 PM   #10
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Quote:
Originally Posted by Corinne
If you're doing a turkey - remember that it needs some "sit time" - maybe a half hour or so - for the juices to redistribute before you carve it. That will free up your oven for some other things. Best of luck!

Corinne
You're right, Corrine, and I seriously count on that 30 mins. to get everything else hot and on the table! IMHO, that's crunch time. Once I'm carving turkey, I know the job is done.
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