Don't ask me how insane I am to have agreed, but I am producing a turkey dinner for 85 people. Alone. One oven. One fool. it's gotta be real - no turkey loaf in other words!
So here are some questions for the experts out there:
a) what poundage of turkey do I need in total (group is coed 50-50 but the males, youngish, are pretty voracious eaters)?
b) my plan is to roast one turkey a night for a week (depending on answer to (a) - remove and freeze stuffing, carve the meat and freeze it (until second last night before this fool's feast when I will simply refrigerate it wrapped same way) in double layer of heavy duty sealable plastic bags - any issues with that?
c) my thought was on the day (having moved the food to the venue - again, one oven, 4 stovetop burners) - to let the frozen turkey defrost, then put it, still bagged, in gently heated water to finish defrosting and warm up some without drying out. This saves me from having to save turkey broth for warming it in oven which will be overcrowded anyway, which broth I'd rather use for gravy which I will concentrate, freeze and bring on the day. Not worried about the gravy - but any comment on the defrosting/warming method?
d) i don't see a huge problem letting stuffing defrost, throwing some gravy over it and gently warming it over a hot top (additional feature of the stove) - do you?
e) To make sufficient taters, I am torn first as to quantity (do you think 40 lbs or could 30 do?) I make a mean mashed potato - I could casserole them and reheat in oven last minutish. Comments?
f) Beans Almandine is the requested veg - do I need to do more than bring beans to boil and let sit in said water, burner off, for 4-5 mins - then drain, add the butter, lemon and almond slivers, pour back into pot and hold, covered? What poundage of beans will I need?
Thanks folks: please don't suggest I need a shrink - I know it already lol!