Expert: Chef Glen L. Davis II - 12/14/2008

Question
I will be cooking Roast Turkey,Roast Beef and Roast Pork for Christmas dinner, but only have one oven how would you plan the cooking.

Answer
First of all let me say, that sounds like a problem! I will do the best I can to help, but I could give you better recommendations if I were more informed about things like oven size, number of portions desired of each, weight dimensions and cuts of meat, and what other cooking methods you have at your disposal (i.e. grill gas/charcoal, crock pot and steam table).

Without detailed information, here we go!

First off let me say, if you do not have a steam table.... you need to get one! Not one of those cheap garbage ones from the party store that utilizes disposable foil pans. Purchase one of the sturdy, aluminum or steel steam tables, I bought mine from Sam's Club for about $50. This piece of equipment will make your life MUCH easier when cooking for parties etc.

The size of you oven and the size of the items to be roasted should dictate how and when you cook them. If I was planning to serve these items with limited cooking space I would probably start with the turkey. If it was me I would cook the turkey, when finished cooking I would throw the pork in (depending on the cut), and while the pork is cooking, after the turkey has rested (approx 10-15 min) carve the turkey and place the carved meat into a 1/2 sized pan. Wrap the 1/2 pan with the turkey in it, first with plastic wrap (very tightly), and then with foil. Place the pan of turkey into the pre-heated steam table and cover. This should keep the turkey moist and warm enough to serve for several hours. When the pork is finished cooking, remove it from the oven and place the beef in the oven while the pork "rests". When the pork has rested for about 10 min., carve it and place it into a 1/2 pan, just like the turkey, and place into the steam table and cover. When the beef is done, again, allow it to rest and then carve.

The biggest hurdle you will face is time. You need to time everything to cook, be carved, "plated" and served on time. The way I would do it is to time everything so that the beef comes out and has just enough time to rest and be carved when you are ready to serve. The reason I mentioned the grill is because if you want to save some headache with the oven situation and depending on the cut of pork, it lends itself well to grilling. Even if you were to just sear the pork/beef on the grill before cooking in the oven. This method will not only reduce the cooking time, and impart some great flavor!

I hope this helps, please let me know if I can be of further assistance, and please let me know how everything goes.