November 2016

The holidays are here!

Are you ready? Who ever really is? 

In case you’re feeling underprepared or overly pressured, we thought it might be helpful to put together some turkey-related tips to make Thanksgiving a little easier on everyone. May these pointers help you experience a whole lot of gratitude and very little frustration.

For those with a time crunch…

If you’re just trying to make this thing happen and you don’t care how, here’s your guide to every shortcut in the book. Even the most seasoned Thanksgiving hosts will find value here, as something will inevitably be forgotten, burned, or eaten by a dog.

For those with a space crunch…

Your time spent living in an apartment will likely yield some of the most memorable Friendsgivings of your life. But no matter how willing and enthusiastic you are to host at your home, the demands of a traditional dinner are likely to extend beyond the capacity of your kitchen. Instead of amping up the anxiety, consider a bit of planning with a dash of augmentation. First off, cut yourself some slack. Dice, chop, and julienne your veggies a day or two ahead of time to lighten the load the day of the meal. If your oven is too small for a whole bird, give yourself permission to serve a turkey breast. Your fridge is going to be crazy, so have a cooler on hand so you can keep ingredients on ice until you need them. After you start cooking, you’ll face another capacity problem at a different temperature. A big slow cooker for mashed potatoes and a little one for a hot side will prevent oven overload. Need a place to put hot gravy? Your favorite Contigo mug will work just fine.

Rules of Thumb

Equipment: You’ll need a roasting pan big enough for your bird, a roasting rack, and a turkey baster. Don’t have a roasting rack? (Who does?) Make one out of aluminum foil.

• Don’t forget to take out the giblets!
• Preheat the oven to 450 F, then reduce to 350 F when you put in the bird.
• Use a meat thermometer. That little red button will give you overcooked poultry.
• For drinking during dinner, serve a rose wine.
• Thawing: In the Fridge – 24 Hours per 5 pounds
• Cooking: 13 Minutes per pound
• Basting: Every 45 Minutes
• Resting: 30 Minutes after fully cooked

Simple, huh?

The topic of turkey can get a whole lot more complicated, but this should provide a good starting point. For a video how-to and more info about brining, still-frozen fowl, and lots of other topics, check out the Simplest, Easiest Method for Cooking a Turkey.