Categories: Blog | Posted: November 24, 2016
It’s coming. That time of year when the family descends on one another for a day-long feeding frenzy. If you’re hosting Thanksgiving dinner this year, don’t panic. Take it easy with these Thanksgiving cooking tips and time-savers.
- Estimate 1 to 1 ½ pounds of turkey per person, to make sure you have enough. Too much never seems to be a problem (sandwiches, pot pie, a la king, soup, and good old casseroles).
- Remember that thawing a frozen turkey can take DAYS—about 24 hours for every 4 to 5 pounds. Do the math, and plan ahead so you’re not scrambling the morning of Thanksgiving—or serving up a turkey-sicle.
- In addition to the 12-minute-per-pound cooking time, allow 20 to 30 minutes at the end to let it rest before carving. This extra time lets the juices spread out and provides a moister bird.
- While the turkey is waiting to be carved, siphon up the juices and make the gravy. You can make it ahead, if you want, using broth or stock. Then, add the juices and thickener when you take the turkey out of the oven.
- Speaking of making gravy, don’t add cornstarch or flour directly into your simmering pot of would-be gravy. This leads to lumps. Instead, dilute the thickening agent in a liquid measuring cup with broth, water, or turkey drippings, to the consistency of a paste. Stir it well and add the thickener to your gravy for a lump-free result.
- For the tastiest mashed potatoes, start with the right tater. Yukon Golds give the creamiest texture. Red Bliss potatoes are nice (leave some of the skin on for added color). Russets are good and readily available. White potatoes lack the flavor of these preferred potatoes.
- Don’t mash potatoes with a hand-mixer or other electric tool. You’ll end up with a paste-like substance. For fluffy mashed potatoes, use a ricer or hand masher.
- Warm the milk a bit before mashing it into your potatoes (20 seconds on high in the microwave). Cold milk will only reduce the temperature of your potatoes.
- Pre-made pie crust is great! Why struggle with getting the perfect combination of flour and moisture for your pastry? The name-brand, refrigerated crust adds a flaky, tasty foundation to your pie (the store brand isn’t as good, in my humble opinion). Before rolling it out, let the crust come to room temperature (or thereabouts) on your kitchen counter.
- If you’re a pumpkin purist, you probably take the time to roast and puree the mighty gourd. But a very good substitute is pure pumpkin in a can—not to be confused with pumpkin filling.
- Be careful about trying a new recipe on the Thanksgiving dinner crowd. Do a trial run ahead of time to make sure you like the result. People don’t often remember their favorite dishes, but they somehow never forget the terrible ones!