Step by step to the table: your sheet pan game plan

Hour 1

Remove the turkey from the refrigerator an hour before cooking. Line your sheet pans with heavy duty foil.

Gather the ingredients for each of the dishes. Preheat the oven. Prepare the herb butter for the turkey.

Spatchcock, butter and place the bird on a rack on a sheet pan. Hour 2

Place the bird in the oven. (Set a timer and lower the temperature after 20 minutes.)

Start making the turkey stock.

When the stock begins to simmer, prepare the potatoes and Brussels sprouts and arrange them on sheet pans. (Cut the pears just before putting the tray in the oven to avoid them browning.) Hour 3

Continue roasting the turkey, rotating it every half hour or so for even coloring.

After an hour of simmering, strain the stock and start making the gravy.

Cut up the pears and mix them with the Brussels sprouts.

When the turkey is done, put the sides in. Hour 4

Finish roasting the vegetables, then toss the roasted Brussels sprouts with the dressing. Carve the turkey. Arrange the turkey and vegetables on serving platters and call everyone to the table.

Pat yourself on the back. You did it.