From NECN:
“Thanksgiving Timeline: When
to Shop, Prep and Cook for Thanksgiving Dinner”
Thanksgiving is about food,
friends and family. It’s also all about timing. Every home chef — and even
executive chefs — have a horror story about their turkey not getting done in
time. And that’s assuming you can find one. Save your shopping to the last
minute, and you might be having duck for Thanksgiving dinner (honestly doesn't
sound so bad, though...). To help you nail Thanksgiving dinner this year, TODAY
Food spoke with a few expert chefs with decades of experience, both personal
and professional, preparing America’s favorite feast. Whether you’re hosting or
bringing an assigned dish or two, grab a pen (or your iPad) because it all
starts now.
2-4 weeks out: Take stock,
make stock and order (or buy) your turkey Start zeroing in on the recipes
you want to try. “I like to have all my recipes selected or have an idea of
what I am serving by November 1st,” says Matt Abdoo, a frequent TODAY guest and
executive chef and partner at Pig Beach BBQ. You should also take inventory of
what you have in your pantry, and make a list of what you need. Now is also
time to start shopping. “The sooner you can do your shopping, the better,” said
Abdoo. “Anything frozen or shelf-stable, I make sure to buy at least two weeks
before Thanksgiving.” Erin Smith,
executive chef at Houston’s Feges BBQ (which boasts one of the best Thanksgiving
to-go menus in the city) also recommends you have your stock for the gravy and
stuffing made at this point. You can freeze it until Thanksgiving. “Having it
already prepared makes a world of difference,” noted Smith, who makes her
compound butters weeks, if not months, in advance, too. If you’re buying
it fresh, Max Tucci, author of "The Delmonico Way," also recommends
you order your turkey now. As long as you have room in your freezer, you can
buy a frozen turkey at this point, too. Then Tucci, who once made Thanksgiving
dinner for more than 100 people to bring them together after 9/11, says you
should make your menu. If you’re assigning dishes to others, you want to give
them at least two weeks to prepare.
4-5 days out: Buy your fresh
ingredients, start thawing your turkey and making desserts The weekend
before Thanksgiving is the start of game time. Start buying your fresh
ingredients, especially what you’ll need to prepare the side dishes you start
preparing two to three days out. It’s also when a lot of people start shopping,
so brace yourself. To beat the crowds, shop first thing in the morning or late
at night. “I like to shop usually an hour before a supermarket closes,” said
Tucci, who recommends you “stay away from midday” if you want a less stressful
experience.
Start thawing your frozen turkey
now, too. “The best and safest way to defrost your turkey is in your
refrigerator,” Abdoo said. “It usually takes around one day for every five
pounds.” For a 15-pound turkey, that would be three days. However, Abdoo likes
to be on the safe side and pull it out of the freezer a day or two early and
keep it in the fridge. According to Smith, now is also the best time to start
making the sweet stuff on your menu. “Desserts should be made first,” said
Smith, who insists you don’t have to worry about them getting stale. “The sugar
and fat help to keep desserts tasting and looking fresh.”
Remember: Desserts don’t have to
be homemade to be a hit. “For pies and cakes, I say, 'Why bake for yourself
when someone else can?'" said Tucci. If you go this route, order desserts
from your local bakery now.
2-3 days out: Start on your
sides and gather your remaining ingredients Unless you thrive under
pressure, start your sides on the Monday and Tuesday before Thanksgiving.
“Start with sides that reheat well,” recommended Smith. “Examples include
mashed potatoes, braised greens and green bean casserole.” This is also
when Abdoo makes his cranberry sauce (although he says canned cranberry sauce
is delicious). If you don’t want to start your sides this early, or you don’t
have time, at least make sure you have all of your ingredients on hand.
The day before: Peel and
cut your potatoes, clean and decorate your home, and start brining your turkey Thanksgiving
eve will be a busy day. If you haven’t started yet, peel and cut your potatoes.
Potatoes for mashed potatoes should be stored in the fridge, covered for water,
until you’re ready to cook them. Sweet potatoes should be stored, covered, in
their baking dish in the fridge. Basically, anything you want to cook or reheat
in the oven on Thanksgiving Day can be prepared today and stored in the fridge,
covered, in their baking or serving dish. You should also use this day to clean
and decorate, including setting your table. Smith always has her table set by
this point, despite having a 3-year-old in the house, because she knows she’s
going to spend most of the following day in the kitchen. The night before
Thanksgiving is when you want to start brining your turkey, whether you’re
using a wet brine or a dry brine. It needs to brine overnight.
Thanksgiving Day: Bring
your turkey to room temp, cook it, make the rest of the meal — and enjoy! Because
it takes the longest to cook, start with your turkey. (TODAY Food’s guide to
cooking turkey is a great resource for everything turkey-related you need to
know today.) So how long does it take to cook a turkey? “It takes around 15
minutes per pound,” said Abdoo, who has won national championships for
preparing poultry. So, if you have a 20-pound turkey, allow it to cook for at
least five hours. If you have a 15-pound turkey, you’ll need close to four
hours. Abdoo recommends you take your turkey out of the fridge three hours
before you plan on putting it in the oven. “Remove the turkey from the brine,
pat dry with paper towels and smear with room temperature butter,” said Abdoo.
“Then you can season it with salt, pepper and chopped thyme.” This is also when
he stuffs the cavity with garlic cloves and herbs before allowing the turkey to
sit like this at room temperature until it goes in the oven. If you don’t have
three hours, that’s OK, too. One hour should be enough. “This allows the turkey
to come to room temperature,” said Smith. “It gives the skin some time to dry
out further which will help make it crispy in the oven.”
While your turkey is cooking,
focus on finishing your sides. Start with sides that take the longest such as
candied yams, stuffing and green bean casserole. Then, make the mashed potatoes
and a salad, if you’re having one. After you’ve checked its temperature —
turkey breast is done at 170 F and thighs are done at 180 F — you can carve
your turkey and make the gravy. “I like making the gravy last minute for a few
reasons,” said Smith. “First, I like to use the pan juices from the turkey.
Second, I’m usually drinking wine on Thanksgiving so I will already have a
bottle open for deglazing, and finally, a freshly-made gravy avoids clumping
and thickening.” Last, put your desserts that need to be warm in the oven on
low-heat. Smith likes to add a fresh garnish before serving.
^ This is a nice little guide to
help. ^
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