God
it’s depressing, all the stores are decked out in their Christmas finery, the
shelves are stocked with Christmas goods and have been since last month. I can’t
get used to not having Halloween and Thanksgiving. Here they wait until summer’s
over and roll right into the Christmas season.
I’ve
gotten thirty pounds of flour, extra baking powder, some baking soda and yeast
to handle my Thanksgiving and Christmas baking needs. I’ve also made up a
cooking schedule that is very helpful when cooking for large groups.
Three Weeks Ahead
·
Plan
the menu and a guest list, once it’s firm send out invitations.
·
Order
your turkey, roast, duck, ham, etc.
·
Create
a timeline for make-aheads, freezing, thawing, reheating, and cooking.
·
Making
fresh cranberry sauce? Better purchase and freeze berries before the stores run
out.
·
Clean
out your freezer.
Two Weeks To Go
·
Confirm
your guest list and send a copy of the menu
·
Finalize
your shopping list. Break it down into what can be purchased ahead, such as
canned goods, and what perishables should be picked up closer to the day. Make
your first shopping run.
·
Do
a test run on any new recipes.
One
Week To Go
·
Clean
out the fridge.
·
If
you're roasting a frozen turkey, pick it up and start thawing. Note that
thawing in the fridge will take one day for every 5 pounds of meat. A 15-pound
turkey will require three days to thaw thoroughly.
·
Review
the menu; are you on target with make-ahead dishes?
·
You
might have time to whip up some appetizers to store in the freezer.
·
Remind
everyone on the guest list.
Three
Days Before
·
Make
foods you can freeze: rolls, pie crusts, cornbread for stuffing, and casseroles.
·
Pick
up that fresh turkey you ordered. Put it in the brine as soon as possible.
·
Purchase
fresh produce and prep it now. You want as much done ahead of time as possible.
Two Days Before
·
Set
the table or decorate the buffet. Get extra tables & chairs.
·
Set
up the bar away from where you’ll be cooking.
·
Lay
out serving pieces and utensils.
·
Wash
and dry the turkey. Remove giblets and neck from turkey cavity. Prepare the marinade and apply it to the
turkey. Inject the legs, thighs and breasts – make sure to get marinade under
the skin.
·
Put
back in refrigerator.
·
Start
the soup and bake your pies.
One Day Before
·
Wash
and prep produce.
·
Make
turkey stock for gravy. (Don't use the liver in the stock. If you want it for
the gravy, cook it separately, mince it, and add to gravy at the last minute.)
·
Assemble
stuffing, put it in a separate pan, moisten with your homemade turkey stock,
refrigerate, and bake it on Thanksgiving Day.
·
Bake
pies and make cranberry sauce if you haven’t already done so.
·
Arrange
frozen dinner rolls on a sheet pan and thaw overnight in the fridge.
(Otherwise, thaw at room temperature on Thanksgiving morning.)
·
Make
sure your camera is charged and ready.
Thanksgiving
Day
This is when all your
advance work pays off and you look like a genius. Yes, there might be dishes to
be prepared on the day, but you won't be in a panic. Do remember to map out
oven and stove time for items brought by guests. Here's what you might have to
plan for:
·
Make
the dressing
Congratulations! Now give yourself a solid hour or more to relax and get
yourself ready to greet your guests. And just in case things go sideways, don’t
sweat it because there’s always next year!