mamadeb

The turkey is in the oven. I prepare my turkeys very simply - I flavor them with whatever strikes my fancy (in this case, black pepper and garlic powder) and oil them. I do not brine them because they're kosher and therefore they come brined already. The oven was 400°F when I put the turkey in (breast down, on a "rack" of celery). I turned it down to 325°F.

I also put up a pot of water for the noodles for the soup and since I wasn't happy about the carrots, they're now cooking on top of the stove. I'l put them back in the oven along with the stuffing while the turkey rests.

At that point, I shall be done, and all that will remain will be setting the table, taking a shower, getting the house ready for yom tov and getting dressed.

Expect cooking spam all day.

The turkey is thawed and sitting on the counter.

I have constructed a beef stew - I browned three pounds of stew meat on top of the stove. Meanwile, I chopped and (if necessary) peeled two onions, half a stalk of celery, a pound of carrots and three sweet potatoes and put them in a roasting pan. As each batch of meat browned (I did it in three batches), I added them to the roasting pan. As the last batch finished up, I added dried rosemary, freshly ground pepper, bay leaves and a large can of diced tomatoes. After I added the last of the stew meat, I poured some water into the browning pan, added a splash of cider vinegar, deglazed the pot and poured that in the roasting pan. I stirred everything up, covered the pan with aluminum foil and put it in a 400°F oven, where it will cook for the next four or so hours, to be replaced by the turkey and the stuffing.