If only a turkey will do, this is the menu for you!
NOTE: Save the menu to your favourite collections. Then adjust the number of servings for each recipe.
Scheduling + Timing
Cooking the turkey is the critical path for planning this menu and everything else is designed to fit in and around the big bird.
My favourite turkey cooking method is to cook it straight from frozen. It’s safe and saves any need to clog up your fridge for days with a defrosting turkey. Which means you can get the cheesecake / cherry cake done before the big day and safely stored in the fridge.
Prepare the stuffing loaf and have it all ready to go in the oven when the turkey is cooked. Too easy.
With the turkey monopolizing your oven, the smart choice for potatoes is to serve a wonderfully creamy mash. This can be prepared ahead – cook the potatoes, drain and return to the pan to keep warm until you’re ready for action. Then heat up the milk, mash the spuds into the hot milk and stir over a low heat while the butter melts in and you have perfect fluffy mash.
Or if you’re going for the less carby (but no less delicious) cauliflower mash route, it can be made whenever you have time and warmed through on the stove top just before serving.
Shaved cabbage salad will happily wait in a cool place for an hour or longer in the fridge.
Olives can be marinated any time up to a week ahead.
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