I love cooking for Thanksgiving. Because we'll be traveling this year, I'm not sure we'll be able to do a proper Thanksgiving turkey and more, but I can help you get ready!
Recently, I walked through a piece from HowStuffWorks that'll help you prep for Thanksgiving.
Although the turkey is the traditional centerpiece of Thanksgiving Dinner, it's more than just about the bird. Let's start with checking through your recipes and working through them. What have you made before that was a big hit or miss? What is expected and what is a bonus? What can you make ahead of time and freeze, refrigerate and what do you need to make day of?
From this, do an inventory of your refrigerator, cupboards and pantry. Are you going to incorporate more fresh herbs and spices this year? How is that going to work? Do you need to refresh your dried herbs and spices? Do you have enough kosher salt? All of this will help you make your grocery list. Before you finish it, though, take the next step and clean out your refrigerator. List all the dated or nearly consumed items you'll need to replace between now and Thanksgiving that will hold for the time between now and then.
So, you've got the groceries, they're stowed and you're ready to go...don't forget the turkey! If you want a fresh bird, you'll have to begin your ordering now (about five weeks out) to make sure you get one on time. If you do get a frozen bird, remember that it's best to thaw in a refrigerator (beer fridge for me) at a rate of one day for every five pounds, plus an extra day.
Now, let's get that oven cleaned. Most modern ovens have a setting to do this for you, and if you do it now, you'll get rid of the funk that goes along with it before the big day. If you need to use a little elbow grease, it'll be worth it, as a clean oven bakes and cooks far better than a dirty one, let alone the potential for a smoky interlude that will upset everyone, right?
The oven is now clean, and it's time to calibrate it. Why is this important? Cooking temperatures can make cooking times vary. For a 3+ hour roast, like this, maybe it's not so consequential, but for cookies and cakes and shorter timed items, calibration is critical. Set your oven to 350 degrees, and while it's pre-heating, manually calibrate the free standing oven thermometer you've purchased by using ice water (32 degrees) and boiling water (212 degrees). After this, compare the 350 in the oven to the thermometer, and you might even be able to manually adjust the oven temperature...how about that!
Next, let's talk turkey. I always...ALWAYS...brine my poultry and pork. I started off with the best brine recipe ever, and have altered it to my taste, adding cloves, cinnamon, crushed garlic, quartered onions, and cayenne pepper. I brine the bird for at least 18 hours, up to 30 hours. Follow the directions in the above referenced recipe by Alton Brown, and you, and your bird, will be golden.
Wrapping up the bird, here, yes, you go for 30 minutes at 500 degrees to start it all off. Use a high smoke point oil, like avocado, so you don't set off the smoke alarms. After 30 minutes, tent the breast, and even the thighs, and reduce the heat to 350. Odds are, you're bird will be done within a total of 3 hours. It'll rest for an hour or more and still burn your hand when you're carving! Final note on the bird before moving on...if you've never done this before, do a practice bird, even a small one...even a chicken, just like this to get the feel of the process. It'll be worth it. BTW, a smaller bird will take less time to roast, so be aware and don't burn it.
Let's wrap up here, because this has gotten rather longish...sorry...with planning your table, cleaning the kitchen countertops, reviewing your hardware and gameplanning T-Day.
Who will sit where? Nameplates? Will you serve at the table or buffet style? Who is the designated "gofer?" Are there enough children for a kids table? Indoor, outdoor or even in the attached garage, like some families I know? Are there special mobility needs to be aware of? All good questions to answer well in advance!
Cleaning out your fridge early will allow for plenty of room for guests contributions to the meal. Make ahead what you can, freezing what you can.
Clear off the kitchen countertops and completely clean them in order to create several prep or expo stations. After Thanksgiving, keep the stuff you took off the countertops away from the counters...and you'll be surprised in that you never had to have it there in the first place.
Take an inventory of all your hardware - pots, pans, roasters, eating utensils, cooking utensils, crock pots, chafing dishes or segmented holding pans, cocktail station needs (plus the "software" of beer, wine and spirits) and get what you need to get. Don't ask for someone else to bring something on T-Day unless it's an absolute emergency.
Finally...flow chart or game plan everything to make sure you haven't forgotten anything.
Look...Thanksgiving Day planning can be overwhelming, which is why it's critical that you allow people with unique abilities to shine through. If someone has a nose for wine and spirits, let them guide that part of the day, but make sure they know their role and responsibility. Now, let's get ready for Thanksgiving, friends!