Prep ahead by brining the turkey overnight and roasting it fresh. Chop vegetables the night before for stuffing and green bean casserole. Make cranberry sauce and pie crust a day early—they hold well. Assemble casseroles in dishes, bake morning-of to save time. Total prep shaves 1-2 hours off cook day.
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Oh, that's a great move to save time.
Glad it helps. For the turkey, brine it 8-12 hours in salt water with herbs like sage and bay leaves in the fridge. Cranberry sauce simmers in 15 minutes and lasts a week refrigerated. Pre-bake pie crusts, fill and bake fresh—keeps flaky.