One-Hour Thanksgiving Dinner
This is a full Thanksgiving dinner built from pre-cooked and instant ingredients, ready in about an hour of oven time. The smoked turkey breast only needs reheating, and the biscuits bake on the lower rack alongside it, so one oven handles both. It was written for first-time holiday cooks such as college students, and the leftover turkey makes sandwiches or a simple soup.
Instructions
Thaw the frozen turkey breast in the refrigerator for one day. When you are ready to cook, heat the oven to 350°F.
Take the turkey out of its bag and set it in an aluminum roasting pan. Coat the breast with cooking spray, or rub it with vegetable oil, then put it on the middle rack for 15 minutes.
While the turkey heats, start the gravy following the package directions. Put the canned vegetables on the stove over low heat, and prepare the instant potatoes or stuffing as the package directs.
When the turkey has been in the oven for 30 minutes, arrange the frozen biscuits on a small pan so they touch one another. Set the pan on the lower rack beside the turkey.
Check the biscuits after 20 minutes, since they are done in 25 to 30 minutes and can burn. Pull them out once they are cooked through and lightly browned.
Finish the potatoes or stuffing, the gravy and the vegetables, and move them to serving dishes if you like. Spoon the cranberry sauce into its own dish, and set out the pumpkin pie, following the package directions to reheat it if it is frozen.
After one hour in the oven, take out the turkey and check the internal temperature with a thermometer. It should read at least 160°F.
Carve the turkey and serve it with the biscuits and all the side dishes.
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