How On Earth Do I Cook A Thanksgiving Meal By Myself?

First thing you need to know is that this is really not that big of a deal. You have cooking skills and Thanksgiving meals use basic cooking knowledge. Invest in a real roasting pan, don't waste you time with the foil varieties. You can pick up an inexpensive graniteware type roaster (large oval black with white specks all over it with a lid) at target or walmart. While you're there make sure to pick up some large serving spoons and maybe a few extra serving dishes so you can set out a couple bowls of things like mashed potatoes and stuffing, rolls, butter... so most things are in easy reach on your table. Pick up a rack to fit the pan, and a meat thermometer.

A cheese platter with some grapes and a veggie tray with a simple dip can be prepared the day before and set out to keep you guests happy while you finish up you cooking. Make pies and other desserts the day before or ask others to bring the desserts. Have whipping cream in fridge to prepare for the pies.

Figure a pound of turkey (by total weight) for each diner. I always go over to allow for leftovers so for 12 people I get a 16 lb bird.

If you are going to use a fresh turkey, pick it up the day before and store in a pan (in case of drips) in the fridge or in a cooler packed with ice below and over the bird; I keep mine in the garage but I live a cool climate. Using a cooler keeps space free in my fridge.

A frozen turkey can be purchased a week in advance and placed in the refrigerator, in a pan for drips, to thaw. It will take that long to thaw a 16 lb turkey and may still be frosty inside. A "quick" thaw is done safely in your sink. Place the frozen bird, in it's packaging in a sink, fill the sink with cold water and change the water every 30 minutes. This is going to take 8 - 10 hours. Make sure to place a bowl or pan with some weight to keep the turkey submerged.

After the turkey has thawed, unwrap and clean, pat dry and it can sit for up to 40 minutes on the counter before cooking. Season well with salt and pepper, inside and out. You can use other seasoning like a poultry seasoning or some sage and thyme, you could also use fresh herbs, crushed and placed inside the cavity. Cooking a turkey on a rack raises the bird out the juices and gets the skin browned lower on the bird, the rack also allows for ease in lifting the turkey out of the pan.

At 325 F a 12-14 lb unstuffed turkey will take about 3 - 3 3/4 hours, a 14- 18 lb turkey will take about 3 3/4 to 4 1/2 hours BUT always use a thermometer to make certain that the inside of the thigh muscle reads 165 degrees. You can look up what a stuffed turkey time is but I would suggest that you not stuff the turkey. By the time the center of the stuffing reaches 165 degrees the bird will be overcooked. Bake your stuffing in it's own baking dish. After removing the turkey from the oven let it rest covered with foil on the platter for at least 30 minutes before carving, the turkey can sit like that for up to an hour before carving. When it come to basting, covering with foil, tucking butter under the breast skin, cooking breast side down, using roasting bags.... there are many schools of thought, but I baste after the first hour and then leave it alone till the last 30 minutes and then baste again. Remember that every time you open your oven to baste, the heat will need to come back up to temperature adding to the cooking time. If you do baste every 20 minutes like some find they like, take the whole pan out of the oven and baste on top of the stove to help retain the oven temperature.

For best flavor potatoes need to be cooked the of. foil wrapped sweet potatoes can cook with turkey on the bottom rack of the oven, they will stay hot for at least 30 minutes after taking them out. Mashed potatoes can be cooked and mashed and then placed in the oven to keep warm while the turkey rests. The resting time can be used to heat up pre-prepared casseroles and rolls.

Set your table the night before, plate up cold items and cover in the fridge till serving time.

Clean as you go and use the turkey resting time to make your gravy and clean what you can.

Gravy...I always use chicken broth I've made and frozen weeks before to use instead of water for more flavorful gravy, canned works works fine. If you pour off the drippings and allow for the fat to separate, you can use the fat to mix with flour to make a soft paste to then whisk into the drippings and broth to take away any worries about flour lumpy gravy, straining will remove any bits from the cooking process and result in a silken gravy. I also tuck the neck into the roasting pan to add additional flavor and viscosity for the drippings; it's also the cooks reward.

I'm with Starfish with asking your guests to bring side dishes.

If you've never cooked a turkey before, I suggest you purchase an instant read thermometer if you don't already own one.

You could have Ham instead. Most hams are precooked and only require reheating.

If you do purchase a frozen bird, allow plenty of time for it to thaw. A 12 to 15 lb bird is about the right size for that many people, and will need around 4 days to thaw in your refrigerator. Don't forget to remove the bag with the giblets from the Turkey that will be inside the bird.

I suggest you don't stuff the bird, but cook your dressing in dishes along with the bird, or ask one of your guests to bring the dressing.

If you haven't made gravy before.I would purchase a couple of turkey thighs at the supermarket, roast them then simmer them with some chopped onions and carrots and make stock to make your gravy a day or two ahead of time. You can then add the drippings (fat removed) to further enhance it while the bird is resting, and a little additional flour and water slurry to thicken further if necessary.

Cooking Thanksgiving meals is a girls dream. Best when done the first year of marriage or live in situation. Anyhoo, keep it basic yet tasty. Turkey, rolls, corn, can of cranberry sauce (serving and slicing the canned goopy gel is an American tradition!) potoatoes. Some type of dessert, and even the Mrs.Smiths pumpkin pie (though I don't like them). Have fun and enjoy!

**oop! how could I forget the GRAVY!!!

Don't forget the gravy!!

Start with things you can make ahead. Mashed potatoes, mashed turnip, and dressing can all be prepared the day ahead (or earlier on the day of).

Buy a good quality fresh (not frozen) turkey. They cook faster and are more tender. You will need a recipe for the cooking time, visit Allrecipes.com for many good ones.

Other than that, ask your guests to each bring something. People love to help. Ask someone to bring deviled eggs, a macaroni salad, a veggie platter, etc.

You can do it. Just do some research on Allrecipes.com and ask people to bring stuff.

i have been doing the meal by myself since i

was 19. first take a deep breath. make the desserts day before. rolls and veggie trays buy at store. then u have the turkey, dressing, potatoes and gravy on thanksgiving morning. u will have plenty of time as the turkey takes hours.

They will are good for health, however if you are asking which is better for diet in such a case all vegetables would do well

A veggie is a plant or part of a herb used as food