PrintThanksgiving: How do you keep everything hot?
Every year I face the same dilemma: I have a fairly small oven and I have difficulty keeping everything warm while the turkey is being carved. We almost always sit down to lukewarm food. Any tips or suggestions would be much appreciated as my home kitchen lacks a salamander.
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11 Comments:
My #1 suggestion is that you prep as much as possible beforehand so you're just warming/reheating things. I usually cook/carve the turkey a bit earlier (sometimes even-GASP-the night before). If you do this and lay it all out in a roasting pan and cover it with foil, then it's just a reheat in a low (300) oven before serving; then the turkey is as hot as everything else! Never had dry turkey doing that, either. Unless you're married to the 'presentation' of the whole turkey, this saves time, temp, and the annoyance of guests picking at the bird as you're carving. :-) It also gives you time to make gravy, which again, is fine reheated.
You can also consider getting chafing dishes or a few inexpensive foil warming pans w/racks and using sterno to keep other items warm, but that requires counter or buffet table space. Finally, employ things like your crock pot, toaster oven or microwave wherever possible. Trust me--I've had reaaaally tiny kitchens over the years, and I've managed to get everything out in one shot and at the right temps. It can be done!
Curlz at 4:04PM on 11/19/07
Insulated things like thermoses or coffee pots help with gravy. There is no particular reason something like a crockpot needs to be in the kitchen, either, if you need the counter space, and I'm sure you do. Wrapping hot dishes, like a casserole in layers of newspaper keeps them hot a long time. (I do this when transporting things to a potluck or such.) You know that the turkey needs to rest a while before carving, so it's not going to arrive at the table steaming anyway. That time (sitting and carving) you can use the oven to re-heat or keep things warm. Double boilers or bains-marie (hot water baths - the good ol 9x13 pan with an inch ro two of hot water) can keep things warm nicely, too.
But don't get too wired over it. It'll all cool off within five minutes of hitting the table anyway, and it's not worth getting nervous over. You'll be fine, and folks will be grateful.
lemons at 10:15PM on 11/19/07
two words.... Crock pots. Otherwise it's either fresh out the oven or off the stove top, or it doesn't have to be piping hot. If you're really A R about it you can splurge and buy chaffing dishes, or a large roaster or two and use them like chaffing dishes, or to roast whatever.
haglered at 12:18AM on 11/20/07
We save the hot things for last. While turkey is resting we are mashing potatoes and reheating items in the oven. Things that go in the oven rolls/biscuits go in right before table. You need a few hands for that. People that understand rotation. Don't be afraid to cover some things with foil, plastic wrap and bread with a clean ktchen towel. I usually stand in the kitchen and bark orders. And it all works out fine. No panicking!!!
JerzeeTomato at 4:00AM on 11/20/07
Turkey can come out up to an hour before dinner (to rest) and it will still be blazing hot when served.
Sides are most likely cooked the night before and re-heated. The biscuits will be baked off at the last minute.
This year my oven will be free and clear all T-Giving day because the turkey is getting roasted at my BF's.
chiff0nade at 9:02AM on 11/20/07
Chiffonade: How does your turkey remain blazing hot? That never seems to be the case after it is carved.
As for everything else, I guess it all boils down to organization. I still have a two days to figure it out.
izzy's mama at 9:28AM on 11/20/07
I would suggest a couple cheap electric hot plates. This will allow you to have low maintenance things that need to be kept warm (soups, sauces, wilted greens, casseroles) out of the way of your main action area, especially since you say you have a small stove. That way your stove top will only be needed for actual cooking.
As said above, you want to let your bird rest for AT LEAST 10 - 15 minutes anyway. Dont get anxious and skip this step. The juices will redistribute making it easier to carve and th meat will be juicier because the liquids will soak back into the flesh, instead of just leaking out which is what happens when you carve it too soon. It will still be super hot when you carve it, which you can still do at the table for the wow factor. Everyone likes to see it being carved.
So, take your bird out about 20 minutes before you want to eat it, cover it loosely with foil, and then throw whatever you need to be piping hot into the oven. You will even have extra time to hang out with your guests and have an entrée this way. You'll be fine.
seyo at 11:23AM on 11/20/07
I agree with much that has already been said on this. I pull the turkey out, cover and rest for about an hour. While that is going on, I fill the oven with the side dishes. (I'm planning to try Pioneer Woman's trick with the mashed potatoes, that way there will be no last minute mashing.) As room is made by side dishes exiting the oven, I put the rolls in. The key for me is to have everything prepped to the last step possible with only last minute assembly followed by the slide into the oven. I will have to say that some things do get a tiny bit tepid, but I try to just relax and take it easy. No matter what, it's still better than my current MIL's idea of pulling the platter of COLD turkey from the frig when dinner is ready. The year I started dating DH I was horrified by that! Yikes!
coffeefrappe at 11:28AM on 11/20/07
Try wrapping hot dishes in a towel and putting in a styrofoam or other cooler...they are really just insulators; without ice they will keep the heat in just as well.
Cary at 11:38AM on 11/20/07
Lots of awesome suggestions! I happen to have an electric roasting pan that I sometimes need to put into service. It can keep quite a bit of food warm.
Library Lady at 11:42AM on 11/20/07
I am a crock pot fan, as well as a make ahead and simply reheat fan too. I also believe in using that drawer under your oven for what is was meant for - WARMING! I know most of us use it for storing oversized pans etc, but if you can take a moment to clear them out (fling them under your bed if you are not using them for prep), then you can keep dishes (esp wrapped in towels, newspapers, etc) nice and toasty in there as other dishes cook above. The thing I had challenges with when I was younger was planning too many dishes for a single oven. Over the years (OK I'm seasoned but not ancient yet, so have more to learn I'm sure!) I've tweaked my big meal menus to feature items that can be cooked on the stove, done in a crock pot, baked ahead, served at room temperature. But I must say that has taken probably 15 years of recipe investigation. For example, I never serve a hot appetizer at such an event.
Another item to consider in your rotation, if you own one, is a bbq. Makes a great place if you are frying anything - bacon that you want to toss with green beans for example.
Maureen at 2:45PM on 11/20/07