The kitchen dance began at 9:00 when I started the wild rice stuffing...got the bird stuffed and trussed shortly after 11 (and yes, I know all about the concerns of internal heat of stuffing. Our stuffing is hot when it goes in--the rice is hot, the stock added is boiling, and the butter is hot. That's how my grandma did it, that is how my mom did it. Anyway, I temp before I temp the bird--the stuffing was 165 F when I removed the turkey from the oven--the thighs were 173 and breast meat was 165). FWIW, I preheat the oven to 500, cover the bird with foil, cook it at 450 for 1 hour, baste and drop the heat to 425 and cook it for another 1.5 hours until the temp is around 140-150.. The last hour it cooks at 350 with the foil removed until the temps are right. While it rests, I cover it with foil and two bath towels. The stuffing was almost 175 when I scooped it out. We also had a tossed salad, roasted squash. mashed potatoes, cloverleaf rolls (those went in when the bird came out to rest), gravy, B&B pickles, dill pickles, beet pickles and blueberry sauce instead of cranberry sauce. Dessert was apple pie with whipped cream. Starters was various things--dill dip, fresh veggies, etc., while those not doing the kitchen dance watched the football game. The dance ended on schedule--Dinner was on the table at 3:00 p.m., cleanup was done by 6 (dessert was at 5, so I guess the conversation flowed). No fights, arguments, drunks, or discussions about politics or religion. It was a very nice Thanksgiving, even if there were only five of us around the table.