Preparations have begun! I broke down my ducks tonight. Legs are now curing in salt, shallot and garlic paste to be confited tomorrow. Breasts are chilling in the coldest part of the fridge. Excess skin got rendered into several cups of fat. Wings, backs, etc. are waiting to go into the stockpot on Wednesday. Livers will be turned into pâté. Nose to tail cooking here!
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Someone has foisted a turkey onto our Thanksgiving duck dinner (pre-ordered and cannot be canceled), so now instead of the whole ducks planned, my friend had to switch to duck breasts as the (apartment-sized) oven will be largely out of commission cooking the d@mn turkey that no one really wants to eat (including the offender’s children, who she said will be very excited to eat duck… so WHY did she buy a TURKEY, we are all wondering). And we had to rethink everything else to minimize oven use.
Dinner:
Duck breast
Turkey
Mushroom soup – I might make some small gougeres to accompany this
Mashed potatoes
Green beans
Stuffing balls OR Leek bread pudding (me)
Cauliflower cheese OR Mac & cheese (me)
Maybe – Sauteed potatoes, caramelized onions, and wild mushrooms (me)
My sides will be made ahead, microwaved to reheat, and broiled to finish after the turkey comes out of the oven.
I will finalize and make apps tomorrow, so the sides and dessert can be done on Wednesday.
I’m still thinking I want to try sticky toffee pudding, but I may take the easy way out with the chocolate whisky bundt if I run out of time / energy.
WHO orders a whole turkey for someone else’s hosted dinner WITHOUT ASKING??? 
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If it’s not too late, you could try donating the turkey to a charity.
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Maybe the turkey could be for Friday?
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The logic of cooling the turkey breast-side down makes so much sense. I don’t get why it’s considered weird.
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Me either, unless you’re looking for Norman Rockwell optics. I’ve spatchcocked the last few turkeys I’ve done. Same results, but same problem with the Rockwell optics.
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Or you could serve it raw and tell everyone there just was no room in the oven. Jeez, that is beyond the pale. I think you ought to stuff it with Fruit Loops. In all seriousness, I like the donate or save for Friday options. If the person who gave it asks where it is, tell them there was no place to cook it. The truth is always best.
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I Tried Costco’s $40 Turkey Dinner Kit To See if It’s the Shortcut You Need This Thanksgiving
Has the warehouse store cracked the code for a simpler holiday supper?
https://parade.com/food/costco-turkey-dinner-kit-review
I had this meal for TG a few years ago for a small group and no one wanted to cook since I traveled and my brother was taking care of my mom. The review is pretty accurate imo, although I didn’t think the turkey was too salty but review states it was the reviewer’s preference. Also doctored the gravy as suggested and added sides and a pie. I know I and many can do better…but really, it was easy and convenient as stated. Also know a lot of people like the leftovers for sandwiches and jook from the carcass…but the massive amounts of leftover turkey breast is kind of an issue with my family. A day or two of leftover is fine but 5 lbs + of breast meat, not so much.
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I don’t see why you are obligated at all to make the turkey.
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“Sorry, we don’t have room to cook a turkey. I guess you’ll have a wonderful fresh turkey dinner on Friday instead of the usual sad leftovers. Enjoy!”
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Prep (or at least final shopping) for our Friendsgiving continues today.
4 meaty lamb shanks & orzo & tomato stuffs & kefalotyri have been purchased for my PIC’s fantabulous youvetsi, but we’ll hafta go back to the Turkish store for a gallon of Cretan olive oil, as I’m getting low on mine & we’ll need a bunch of it, as I’ve decided to contribute fasolakia — besides my fennel / gorgonzola / pomegranate salad, for which I’ll still hafta get the fennel bulbs.
Almonds & oranges for my PIC’s almond & orange cake are inda house, as are the 10,000,000 eggses we need for that, and the (to me) more exciting dessert, the biscoff ice cream.
Think we’re well on track, and I may even start the fasolakia today 
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Our dear HK friend insisted on bringing a whole roast duck to a Thxgiving meal our friends hosted a couple of years ago that (naturally) included a big-ass turkey. While it was a rather strange addition to a meal already centered on another form of poultry, we ate both the turkey and the duck. Obviously, it was far less intrusive to the dinner since he’d made it at home and didn’t require any oven space, so it was more of a ‘formal’ dilemma than a logistical one.
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It’s all about the taste.
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He would probably like it but we are a nut free house due to allergies
He’s getting apple pie vs galette. Galette would seem very fancy to him and I way over bought on apples
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Can you cook the Turkey a day early, pull all of the meat off the bones and freeze it for later meals??
When I cook a turkey or turkey breast, we usually only eat about 1/4 to 1/3 of the meat, so I pull the meat off the bones, divide it into “meal sized” freezer bags (usually quart size).
I can make a quick dinner with the leftover turkey or make turkey salad for Sunshine (for lunches).
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Mmmm! Fried bananas?
Wow! That is quite an extensive menu! It all sounds great, and a good thing there are many cooks in your family.
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