Family Thanksgiving Feast

Pro tips

• Remove turkey from refrigerator 1–2 hours before roasting to ensure even cooking throughout.
• Use a meat thermometer inserted into the thickest part of the thigh (not touching bone) to confirm doneness at 165°F.
• Score ham skin in a crosshatch pattern before roasting to help glaze caramelize and improve texture.
• Keep deviled eggs chilled until serving; prepare filling separately and fill egg halves no more than 4 hours ahead for best texture.

Substitutions

• Turkey → Prime rib or beef tenderloin (for non-poultry preference)
• Ham → Smoked brisket or bone-in pork shoulder (similar cooking time and flavor profile)
• Deviled eggs → Roasted egg halves with herb cream (for dairy-free adaptation)

Storage & make-ahead

Slice leftover turkey and ham, refrigerate in airtight containers up to 4 days. Reheat gently in a 325°F oven wrapped in foil. Deviled eggs keep refrigerated 3 days; store egg halves and filling separately if longer storage needed.

Equipment

meat thermometer · roasting pan with rack · basting brush · carving knife and fork

How long does it take to roast a turkey for Thanksgiving?

Allow approximately 13–15 minutes per pound at 325°F, plus 20–30 minutes resting time. A 16-pound turkey typically requires 3.5–4 hours in the oven.

Can I prepare deviled eggs the day before?

Yes. Prepare the filling and egg white halves separately, then fill and chill up to 24 hours ahead. Add garnish just before serving.

What's the best way to keep turkey moist while roasting?

Butter the skin, tent with foil for the first half of cooking, baste every 30 minutes, and let rest for 20–30 minutes before carving.

How should I reheat ham from the previous day?

Wrap ham in foil and warm at 325°F for 10 minutes per pound, or slice and warm individual portions in a skillet over medium heat.

Can salads be made ahead for a Thanksgiving feast?

Prepare greens and chop vegetables 1 day ahead; store separately. Dress salads just before serving to avoid wilting.