Anonymous wrote:We have always hosted large crows at Thanksgiving with only one oven and a microwave. What is the specific question?

A murder? Always? I thought my family hated each other.

ew. We always have 2 ovens in our kitchens, plus I like a second kitchen in the basement for guests.

Grilled turkeys are lovely if brined and done on a spit. Easy too!

I slide the dressing/stuffing in at the latter half of the entree (lentil loaf), and use pressure cooker for potatoes, then beans, stovetop for cranberry sauce, and portable induction cooktop for additional stovetop dishes. Air fryer comes in handy if something needs rewarming or crisped.

Most houses have one oven.

We just used the grill to heat up things when there wasn’t room in the oven.

Outdoor gas grill set to low.

I have oven and always make it work, but if is tricky. I might use out gas grill as an oven to heat up sides while the turkey’s cooking.

Depends on the food.

What specifically are you having catered?

I have two ovens and a steam oven, and getting a turkey roaster was so helpful in freeing up oven space. It can also be used to keep dishes warm. I also use my microwave and toaster oven as insulated boxes to keep dishes warm.


https://www.walmart.com/ip/AROMA-22Qt-Roaster-Oven-with-High-Dome-Lid-ART-732SBH/1178538713

Anonymous wrote:We have always hosted large crows at Thanksgiving with only one oven and a microwave. What is the specific question?

OP's question is how does s/he reheat everything for the meal when it won't all fit in the oven at the same time.

If you are just reheating stuff from a restaurant, you can put all of it in at once and set to the warming temperature.

We have always hosted large crows at Thanksgiving with only one oven and a microwave. What is the specific question?

Also keep in mind some things can stay warm for hours. Like a full turkey should rest before carving, and can stay hot for up to 90m.

Microwave oven, crock pot and using oven for things that need to re-heat the longest/get eaten first.

When we built our house in our 20's, we went with only one wall oven rather than two as our parents hosted most holidays. The torch has been passed down to us and now I'm beginning to wonder how to make do with a single oven tomorrow. Anyone have any tips or easy solutions? We will mainly be reheating items we got catered from a restaurant.