I love this recipe because it is simple, fresh, and if you've never had sautéed snap peas, well then you are in for a treat. For the olive oil in this dish I used a basil infused oil, but any very good quality oil will do.
As far as timing goes, this is the one dish you should really do à la minute. Begin this dish 15 minutes before you are ready to sit down. Then all that's left to do is carve the turkey and serve.
I love getting things done ahead, so below is a sample schedule I have sketched out of the cooking preparation.
Sample Preparation Schedule
2 days before -- Make stock.
1 day before -- Make cranberry sauce, make pie crusts, cube bread for stuffing, rub the turkey.
Morning of -- Make pies, assemble gratin (cover and refrigerate), assemble stuffing (cover and refrigerate), set out ingredients for vegetables.
3.5 hours before -- Start roasting turkey (2.5 hours for 14 lb, if your bird is larger, back up the start time accordingly).
2 hours before -- Make gravy base, make salad dressing.
1 hour - 45 minutes before -- Take turkey out of the oven to rest, bake gratin and stuffing, finish gravy.
15 min before -- Assemble and dress salad, make Peas and Carrots, carve turkey.