Cooking Thanksgiving dinner at home and taking it to someone elses home for the feast.

Very helpful suggestions, especially about the turkey. Thanks so much!

A presentation method (if memory serves, from Ina Garten) that lends itself both to use both at home and away:
1) Fully roast the turkey the day before, let it rest, while resting make the gravy.
2) Carve turkey, put in a low casserole dish with the gravy, cover, refrigerate.
3) Take to the party day-of Thanksgiving and warm in oven.
If you spatch cock the bird, take the turkey & gravy separately so you get the skin crisping when you reheat the turkey.
One suggested change to your plans -
Roast the potatoes day-of and the other vegetables day before.
I find potatoes, especially roasted ones, taste MUCH better eaten soon after they are cooked, while most other roasted vegetables are equally good a day or two after cooking.

Hi Frannyt! I can see with 15 years of serving a large Thanksgiving dinner, you are definitely a pro! As long as you are not wanting a presentation bird at the table, I would definitely cook the turkey ahead of time, perhaps spatchcock the bird so it will cook more evenly and you can break it down into more compact pieces for traveling (don't forget the foil for reheating). Or you could cook just a turkey breast if no one cares for dark meat. Remember to deglaze the cooking pan for those marvelous turkey juices, as gravy is a must! We love fresh cranberry relish (recipe on the bag of fresh OceanSpray cranberries), (make a day or 2 ahead). What about a dressing casserole than can be put together the day before and heated/cooked at your mom's? Dessert... can you find a frozen pumpkin pie to bake at mom's... would fill the house will Thanksgiving smells. Will your mom be helping in the kitchen?