TURKEY WITH GRAVY*
Cranberry Relish Salad*
Sweet Potato Casserole*
Green Bean Casserole
Apple Pie Pecan Pie Pumpkin Pie Cheesecake *
* Recipes will be published at our website/blog before Thanksgiving. Be sure to keep checking for some scrumptious, family heirloom recipes.
Here are a few suggestions for planning all the shopping, cooking and baking ahead so that your Thanksgiving Dinner is delicious, memorable, and most importantly, stress free.
Turkeys are usually on sale ahead a few weeks ahead of the big day. Buy the biggest bird that will fit in your freezer and oven. Leftover turkey can be frozen in meal sized portions to
make some of the tastiest and most economical main dishes imaginable. Remember to thaw the turkey safely. Here are 2 recommended methods:
Refrigerator Thawing Times
4 to 12 pounds — 1 to 3 days
12 to 16 pounds — 3 to 4 days
16 to 20 pounds — 4 to 5 days
20 to 24 pounds —5 to 6 days
A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking.
Cold Water Thawing- Allow about 30 minutes per pound.
First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.
Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
Cold Water Thawing Times
4 to 12 pounds — 2 to 6 hours
12 to 16 pounds — 6 to 8 hours
16 to 20 pounds — 8 to 10 hours
20 to 24 pounds — 10 to 12 hours
A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.
1. Purchase as many non-perishable items ahead when they go on sale. Examples would be stuffing mix, canned pumpkin or cranberries.
2. Pies, rolls and breads can be baked several weeks ahead and frozen.
Week of Thanksgiving Suggestions:
1. Allow sufficient time for the turkey to thaw in your refrigerator. It may take several days for big turkeys.
2. Clean out your refrigerator and use all the leftovers several days ahead of the big day to make room for the turkey and trimmings.
3. Clear your counters of any unneeded clutter to make room for the preparations.
4. Plan the time to start roasting the turkey so it will be ready about an hour before serving time. Stuffed turkeys cook slower but makes yummier tasting stuffing and it also helps to save
precious oven space during that last hectic hour prior to serving.
5. While the turkey rests, (It will stay piping hot for at least an hour on the counter) you will have plenty of time to make gravy, mash the potatoes, heat the vegetable dishes, bake pies, carve the turkey, and attend to any other last minute preparations.
6. Be sure to delegate the work to family and guests so everyone can be part of the action.