Cooking a Thanksgiving meal in a small kitchen is a challenge that can be overcome with careful choreography. Dana Wheeler is a culinary instructor at Danville Area Community College, and a former caterer in Danville, so she knows her way around a commercial kitchen. She says when it comes to something this complex in a home kitchen, make a list.
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“When you write your list, put it in appropriate order so that you can mark it off as you go along, keeping things in mind of how to keep things hot or how to finish things off, or how many burners you have on top of the stove to use, or can you warm it up in the microwave once it’s prepared or different things like that,” she said. She says if you take the turkey out early, it’ll help the juices flow back into the meat, and you can then use the oven to finish or heat up other dishes.