The first thing in the day wasn’t cooking. It was a chat with a friend, and then work.
(Not all of my internal clients are in the USA – for them it’s just a regular Thursday.)
After that, I debated what time to do Thanksgiving. To start in time for it to be a lunch meal, or later?
Meh, get started.
Rather than worry about a rack under the chicken, I put a layer of carrots, potatoes and onion. Then the chicken.
The chicken was stuffed with onion – for flavoring the meat, not for eating – and seasoned butter was rubbed on and under the skin.
The first 12 minutes at 450*F, then the rest at 350*F based on weight.
My baster had died. Sigh. Via spoon then.
While the chicken cooked, I brought the green bean casserole closer to room temperature, while I assembled the apple strudel and started the liquids for stuffing to boil.
Then when the chicken was done, I set that aside to rest, fished out the vegetables and started gravy & put the casserole into the oven.
After that, the strudel went into the oven. Which kind of fell apart in a way that makes me think I maybe miscounted the phylo dough layers. Oh well, it will still taste good.