Greet your guests.
Drink Champagne and/or Riesling and eat nibbles your guests brought. (I hope someone brings deviled eggs … boiled shrimp … guacamole …)
Putter in the kitchen (mashing potatoes, blanching green beans) because you got everything else done before the guests arrived, right?
When you turn the bird (when the thermometer gets in the 120-125° range), put the bread pudding into the preheated oven.
Make sure the soup is good and hot.
Pour the sherry.
Serve the soup.
Clear the soup and put in the squash casserole.
When the internal temperature gets to 150, remove the foil from the breast and turn up the heat to crisp up the skin. Watch carefully at this point and get the bird out as soon as it hits 160°
Pull the bird from the oven and put it, still in the roasting rack (but not in the pan) onto a deeply guttered carving board to rest. Tent it with aluminum foil. Let it rest 20 minutes before carving. If you carve too soon, all the juices will run out and you will have a dry bird. This will not happen to you.
Make the gravy.
When you begin carving, have someone melt a half stick of butter and begin browning it over low heat. Make sure the mashed potatoes are hot. They can be nuked in the microwave if necessary. Keep stirring the gravy.
As you move your magnificently moist and juicy turkey from the carving board to the serving platter, turn up the heat under the butter to high, wait 30 seconds, and add the cooled blanched beans, toss and coat with butter and sprinkle with creole seasoning. Cook until warmed through but still al dente. Put into serving dish.
Pull the bread pudding and the casserole.
Pour the wine.
Fill the gravy boats.
Put it all on the table.
Say a prayer of thanksgiving.
Serve your wine friendly feast.
Watch football and fall into a wine and turkey induced coma.
Wake up and eat turkey sandwiches.