About this time of the year, I start getting questions from people who found my turkey page. A frequent question is what to do if you have only one small oven? There are side dishes that need oven lovin' too!
I used to have a single small oven, too. I was always able to make it work because of one important fact: You rest the turkey after it's done, for 30-60 minutes. Resting keeps moisture in the meat, so less runs out when you carve. Surprisingly, the turkey stays plenty hot even after an hour! You can go even longer if you need to.
So, here's how you multitask your single oven: Have everything else that needs the oven ready to go and toss them in when the turkey comes out. You may have to think about how to juggle times and temperature. For instance, you may have rolls and potatoes and a casserole and they may need different times and temperatures. I was always able to make it work. In a few cases, I prebaked an item before the turkey went in, and put it back in to reheat for ten minutes after the turkey came out.
If you have a grill with a lid, it makes a good oven substitute.