I am challenged this year. For the first time in years I only have one oven, and am in a small apartment, so I am wondering which dishes can be prepared ahead and reheated as the turkey rests.
Second, I enjoy cooking my chickens breast side down, but have never tried this method with a large, stuffed, turkey. The bird is 22#, and I do not have the room in my fridge to brine it overnight. Each cooking site has different advice, but Cooks has always been a trusted adviser. Please help