It's less then two weeks before T-giving and I'm on cooking duty this year. It's been a few years since I've cooked and I've been taking a french cooking class so I'm ready to start planning and start cooking. We also have a couple of people with food allergies, so I try to be mindful of what everyone can or cannot have and make sure there's something for everyone.
There will be some new items this year and of course some traditional. I like to change things up a bit but others don't want anything but the same thing year after year but since I'm cooking it's my house, my food, my rules.
If you've never cooked Thanksgiving before here's a few tips:
Plan Ahead. Don't wait until the last minute to go shopping. Make a list of what dishes you're serving, under that write down your shopping list and under that list keep your recipes. Then under the recipes or next to them, write down the day you're going to make them. Also, find that roasting pan, gravy boat and extra plates and platters. Don't wait until the night before to find something.
Fresh Turkey. The holidays are a special time of year. Order a fresh free range bird that's dispatched the day before you pick it up. It won't cost $.99 per lb. but it's worth it. Also, let your turkey REST for at least 45 minutes after cooking.
Make 75% of your dishes before Thanksgiving. Have dishes prepared early and reheat on Thanksgiving. For example, make desserts, stuffing, gravy, casseroles and bread a few days before and reheat. Who wants to be making gravy (assuming you do) in dress clothes when everyone is sitting around the table. No thanks. Also, if you accidentally burn something you still have time to remake it or get something from the store.
Fresh Herbs. If possible use some fresh herbs such as thyme and sage. They will enhance any stuffing, gravy or bird.
Compound Butter. A compound butter is butter flavored with something, usually fresh herbs. At least 24 hours before cooking the bird. Take 2 sticks of butter, room temperature, and mix in some fresh herbs such as sage, thyme, parsley and rosemary (or any combo), about 1 Tbls of garlic some lemon juice and salt and pepper. Let this sit for 24 hours and use it under the skin of the turkey, inside the cavity, on bread rolls or even in the gravy.
Hopefully you'll give some of my tips a try this year if you're the one doing the planning and cooking.
There will be some new items this year and of course some traditional. I like to change things up a bit but others don't want anything but the same thing year after year but since I'm cooking it's my house, my food, my rules.
If you've never cooked Thanksgiving before here's a few tips:
Plan Ahead. Don't wait until the last minute to go shopping. Make a list of what dishes you're serving, under that write down your shopping list and under that list keep your recipes. Then under the recipes or next to them, write down the day you're going to make them. Also, find that roasting pan, gravy boat and extra plates and platters. Don't wait until the night before to find something.
Fresh Turkey. The holidays are a special time of year. Order a fresh free range bird that's dispatched the day before you pick it up. It won't cost $.99 per lb. but it's worth it. Also, let your turkey REST for at least 45 minutes after cooking.
Make 75% of your dishes before Thanksgiving. Have dishes prepared early and reheat on Thanksgiving. For example, make desserts, stuffing, gravy, casseroles and bread a few days before and reheat. Who wants to be making gravy (assuming you do) in dress clothes when everyone is sitting around the table. No thanks. Also, if you accidentally burn something you still have time to remake it or get something from the store.
Fresh Herbs. If possible use some fresh herbs such as thyme and sage. They will enhance any stuffing, gravy or bird.
Compound Butter. A compound butter is butter flavored with something, usually fresh herbs. At least 24 hours before cooking the bird. Take 2 sticks of butter, room temperature, and mix in some fresh herbs such as sage, thyme, parsley and rosemary (or any combo), about 1 Tbls of garlic some lemon juice and salt and pepper. Let this sit for 24 hours and use it under the skin of the turkey, inside the cavity, on bread rolls or even in the gravy.
Hopefully you'll give some of my tips a try this year if you're the one doing the planning and cooking.
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