one oven, lots of food

[Ronda93]

Tomorrow I'm roasting a turkey breast. It's seven pounds. I've read 15-20 minutes per pound, so I'm planning on 2.5 hours max. Into this same oven I will place a green bean casserole and corn casserole (kernel and cream corn, jiffy mix, butter and egg make a corn pudding - yummy). Luckily everything needs to be around 325-350. The casseroles will probably go in around the 1.5 hour mark.

Is there some logic as to what should go where? Turkey start in the lower part of the oven, then move to the top when the other pans come in? Flip that? What's the hot part of the oven? Does it rise up or stay by the element?

I've got the basic Kenmore oven. Four rack positions. Remote digital meat thermometer (don't want to poison the guests you know). What do you do?

Any advice is appreciated,
Ronda

 

[mcnuss]

You really don't want to crowd your oven that much, air flow is very important in baking/roasting.

My game plan would be to cook your 2 casseroles first until they are just about done, cover them tightly and put aside. Your turkey breast needs to rest for a minimum of 15 minutes after roasting, although 30 is better. That allows the juices to set, and you'll have a beautiful moist bird. During that time, lower your oven temp to 300 and pop the casseroles back in to heat them up. They'll be at a lovely serving temp right in time for the bird to be carved.

Hope this makes sense. Whatever you do, you'll have a delicious meal.

 

[believe]

I know Thanksgiving is over, but I typically put the casserole dishes in once the turkey is done. The turkey, if covered, will stay hot. I had mine out for over an hour and it still steamed when carved.