Thanksgiving Preparations ( What You Want To Know Wednesdays )
We are about week away from Thanksgiving, the biggest food holiday of the year! It is the time of the year where we sit around the table with our friends and family and eat the most delicious food of the year. Most importantly, we remind ourselves of what we are thankful for and why. While it is not possible to avoid ALL of the stress of the holidays, it is possible to minimize the stress. To make your holiday festivities a little less stressful go in with a plan. Below are some tips to help with everything from when to start cooking and how to fix mistakes.
Dry Turkey Meat – If your turkey comes out kind of dry, never fear! Just warm some turkey or chicken stock, put it in a food safe spray bottle, and spritz your turkey. There is also a fix if your meat came out dryer than the Sahara desert; put your carved pieces of meat into a baking pan and generously pour stock over them, and then put them in the oven for about 10 minutes. These tips will help turn your dry turkey into a juicy feast. Bonus tip: Use a meat thermometer to see if your turkey is done. The pop up thermometers do not typically pop up until the turkey is overdone.
Measuring Cup As a Fat Separator – If you do not have a fat separator, you can use a heatproof measuring cup. Pour your drippings into the measuring cup and put it in the freezer. As the drippings cool, the fat will rise to the top.
Kitchen Cabinets As a Cookbook Stand – Print out copies of your recipe and tape them to your cabinets. You will eliminate clutter, and you will not damage your fancy Ipad or phone with flood splatter.
Guest Deflector – To keep some guests out of the kitchen set up a little wine station outside of the kitchen, and put other beverages inside of an ice chest so your guests do not need to rummage in your kitchen for drinks. Bonus tip: Instead of several wine/alcoholic choices, make a big batch of holiday punch.
When to start cooking:
Cranberry Sauce – a week before Thanksgiving. Cranberry sauce will last up to a week in the fridge.
Pies – The day before Thanksgiving.
Turkey – Season the night before and start cooking it Thanksgiving morning. Start cooking your gravy when you start making your turkey.
Stuffing – Prepare bread the night before and start cooking midday on Thanksgiving.
Green Bean Casserole – Thanksgiving afternoon, as it is best served fresh.
Mashed potatoes – A couple hours before dinner.
Remember that no matter what, there will be a curveball thrown your way in some shape, but no matter what, the most important part of the holidays is gratitude. Happy cooking!
*TheInsider.com // Delish.com // Foodnetwork.com
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