[smokin5]

When I host Thanksgiving, it's usually for 15-20 people, so I make lots.

I'm a traditionalist when it comes to Thanksgiving turkey.
Rub outside with olive oil/melted butter & salt; sprinkle with black
(or white) pepper, sage, thyme & rosemary; rub cavity with same;
cut apple or orange & put in cavity with rosemary sprigs. Add about
1/2" of liquid in pan (broth or water or white wine, or a mix of them),
cook at 325 degrees until done (165 degree thigh). First 2/3 cooking
time covered, last 1/3 uncovered. Baste occasionally.

I also do a separate turkey breast the day before, similar prep but
covered with bacon strips, cooked at 350 degrees uncovered.
I slice that when cooled, refrigerate it, & heat it in the oven with
extra broth on Thursday.

I make 2 kinds of stuffing casserole-style (I don't stuff the bird).
One is the more traditional white bread/celery/carrot/onion/sage,
the other is cornbread/mild sausage/apple/onion.
A time-saving tip is to mix the stuffing the day before & refrigerate
in well-sealed casserole dish. Then you just pop in oven when the
turkey comes out on Thursday.

And always, ALWAYS make the gravy from scratch, not a jar or packet.
Roue (flour/butter sauteed until golden brown) is a must, as are the
browned bits & grease/juice from the cooked turkey. Add broth &
it's done in the 30 minutes the cooked turkey rests before carving.

Lastly, keep a glass of wine/liquor handy at all times - a cook's best helper!