Some basic Thanksgiving information
I am challenged this year. For the first time in years I only have one oven, and am in a small apartment, so I am wondering which dishes can be prepared ahead and reheated as the turkey rests.
Second, I enjoy cooking my chickens breast side down, but have never tried this method with a large, stuffed, turkey. The bird is 22#, and I do not have the room in my fridge to brine it overnight. Each cooking site has different advice, but Cooks has always been a trusted adviser. Please help
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14 Comments:
You could definitely make the dessert the day before, even if it is a pie. Just make sure that you aren't using too much liquid, or the pastry will get too damp and not taste great. If you are doing a cake or otherwise, though, you should be just fine. Cranberries and their ilk are easily prepped the previous day, and if you are dong dressing, rather than stuffing, you could try that the night before. I haven't done that before, but I can't imagine that it would do too much damage. I would hold off on the potatoes, but those are generally a stove-top item, anyway, right? At least, they are for me. I hope that that helps.
Traveller at 11:32AM on 11/25/08
Don't forget your crock pot if you have one. You can do stuffing and some people even do dessert in it! I don't see why everything can't be cooked ahead and ready to reheat. Cranberry sauce is better the next day and so is stuffing.
luv2cook
love2cook at 11:45AM on 11/25/08
I am using Cooks Illustrated's Green Been Casserole recipe which can be made 24 hours in advance. http://www.recipezaar.com/Green-Bean-Casserole-from-Cooks-Illustrated-201819
Cranberry sauce will hold up to a week. I'll be making that today, along with homemade bread, and homemade cranberry-walnut "rustic rolls."
Thinking of doing mashed sweet potatoes ahead of time, but not sure. Will make the pumpkin pie tomorrow night.
Good luck with your bird, I've got no advice on roasting, though I'd probably try to find room to at least do a 6 hour brine.
bobcatsteph3 at 11:49AM on 11/25/08
Thank you so much for your comments. I was thinking the potatoes could be done the day before, so it is particularly helpful to know that I should wait on those.
About the brining, my fridge just won't hold a pot that is large enough for the turkey! I am thinking that if I can roast it upside down than that would help keep the breast moist.
bonniesue at 1:27PM on 11/25/08
You can definitely roast it upside down, but it's definitely tricky to flip over a bird that size (I've done it successfully though!). For starters, don't stuff it if you're going to roast it breast side down. When it comes time to flip, get a helper, and multiple layers of clean kitchen towels on both hands. Have your helper open the oven door and pull out the rack the turkey's on, then carefully grab the bird on both sides and just go for it. If you make sure your hands are well-swaddled you shouldn't have a problem. (Then, of course, you've got all these greasy kitchen towels to deal with. For a smaller bird, you could try paper towels, but for one over 20 lbs., I just don't recommend it.) If you are very nervous, you could find someone who is particularly strong in the arms, and have that person handle flipping duty, but it's really not that difficult.
producestories at 1:58PM on 11/25/08
Sorry to hear that - but we've all been there or similar at one time or another, and this year has been trying for most. Keep a light heart, and dear ones close, and you can get through anything.
bonniesue at 2:52PM on 11/25/08
Eliminate the brining pot - Get some large sized, heavy duty garbage bags and place the turkey and brine in those. Double/triple/quadruple bag to prevent leaks in the icebox. I would only do this for a short brine, not overnight.
erinlovestoeat at 2:54PM on 11/25/08
@ALL & therealJerzeeTomato ~ I haven't figured out if therealchiffonade is our chiff0nade or not, but I'm pretty sure therealJerzeeTomato is an imposter. If you are playing a game, joking about losing a home is no joke, and either is pretending to be someone you're not.
PerkyMac at 6:18PM on 11/25/08
@Perky - I don't know, but I'm quite certain you're right. I am rather certain that therealchiffonade is our chiff though, having read quite a few comments - they seem to be very much in line with real chiff's.
brooke29 at 6:40PM on 11/25/08
really? its not a good idea to make the mashed potatoes ahead of time? why not?
oneperfectegg at 6:45PM on 11/25/08
JerzeeTomato doesn't live in New Jersey.
PerkyMac at 7:15PM on 11/25/08
@bonniesue ~ You could do the brine in a very clean cooler, but you must keep it really cold. I always trust Alton Brown when it comes to that sort of thing. I imagine he has a brining video on youtube.
I agree with producestories regarding trying to turn a 22 lb. turkey. You could end up with a disaster on your hands and a turkey on your floor. Personally, I wouldn't attempt it. Hard enough getting it in and out of the oven and transferred to a platter.
I've never had more than one oven, and neither did my mother or grandmothers, but we've always managed to get a ton of food on the table. Utilize other electric appliances for cooking and keeping hot - like the microwave, toaster oven, crockpot, griddle, electric frying pan, etc. Mashed potatoes in a bowl over very hot water will stay hot if covered. So will other dishes. Luckily, the bird has to rest and you have plenty of time to finish cooking and reheat.
Sorry to throw your post OT, but we had to stop the troll.
PerkyMac at 10:08PM on 11/25/08
I love when I set the schedule to rotate everything in and out of the oven. It is a contest for sure.
I often wonder if I had got the double ovens if I would have an easier time. In an earlier thread we talked about oven space so I believe I made the correct choice.
Shout out to Perky for correctly identifying the fake. As if!
JerzeeTomato at 2:14AM on 11/26/08
It's always been tricky to coordinate cooking on T-Giving. I find doing some of the sides the day before really helps. If you bake a pie, do not refrigerate it unless it's a custard or cream pie. i.e. Pumpkin, Pecan, or the one I made Dorie Greenspan's Thanksgiving Twofer Pie are all safe if left out overnight loosely covered like with an upside down plastic container.
As the turkey cooks, you can make any stove top items. When the turkey is finished cooking it needs to rest, tented. You can do this from 15 to 40 minutes. Plenty of time for the sides to re-heat and even bake some biscuits if you've already mixed them.
I used to roast my birds breast side down but then discovered Alton Brown's high heat roasting method - after a turkey has been brined. Now my turkeys are picture perfect, intact (not squished down at the breast) and taste like absolute heaven.
Hope everyone had a great T-Giving! I was especially thankful . After a serious medical emergency, we were able to celebrate as a family and have a truly blessed holiday.
Perky - if you'd like details on the impostor, please e-mail me chiffonade@hotmail.com. I can fill in several blanks for you. BTW, Jerzee Tomato rocks and is a force to be reckoned with! Go Jerz!!
therealchiffonade at 10:44AM on 11/28/08