Thanksgiving Checklist (2 Days Away)

by in Holidays, November 22nd, 2011

meat thermometer for thanksgiving
Since the next two days will be a whirlwind of cooking and greeting out-of-towners, take advantage of the calm before the storm to make sure you have absolutely everything you will need. Having all of your ingredients at the ready will make Thursday a breeze. If all of the cooking seems daunting, work on finishing your table. And remember: Thanksgiving is supposed to be fun.

• Supermarket Sweep: If there is one season that you really need a decent meat thermometer, it’s now. If you don’t have one, buy one. And if you have one, make sure it’s in fine working condition. Then head to the supermarket today to pick up all of your produce — and your turkey! Everything will still be fresh by Thursday and you’ll avoid the mad rush tomorrow and the day of.

• Quick Fix: Get the cranberry sauce out of the way today if you’re planning on making your own. It won’t take you more than an hour, and then it’ll be sitting in your fridge ready to go at the last minute.

• Think Ahead: Double check that you have everything you’ll need for a leftovers brunch on Friday: bread for turkey sandwiches, eggs for turkey and stuffing omelets, and paper plates to avoid another large cleanup job.

• Platters Matter: Decide what food will be going where and mark all your platters with note cards. Designating your serving platters ahead of time may not seem like a big time saver, but trust us, you’ll be grateful you did when it comes time to plate all those seemingly endless dishes at the last second.

• Ready, Set, Go: Start setting your table today — doing it ahead will give you the time to create an impressive table. You won’t want to pick up your flowers until tomorrow, but you can start setting out your napkins, place cards and fall table decorations.

 

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Comments (3)

  1. Beverly says:

    I just made my first brine and have my turkey breast submerged in it. Can anyone tell me if this recipe is going to make or break our Thanksgiving? Is there anything I should do to prevent a disaster? Thanks!

    8lb turkey breast
    5 14.5 oz. cans of chicken broth, no msg
    1 cup of white wine
    1 cup of diced carrots
    1 cup of diced celery
    6 green onions, chopped
    3 tbsp of fresh chopped sage
    2 tbsp of fresh chopped rosemary
    3/8 cup of fine sea salt
    1/6 cup of sugar

    This was sufficient to completely submerged the breast in the brining bag if I pulled up one corner and tied the corner with the top. My plan is to brine it for 24 hours and then use Anne Burrelle's rosemary, sage and butter rub recipe, roasting the breast 12 hours later.

  2. scott says:

    Is 36 hours before deep frying too early to inject my turkey? Every thing I read says 24 hours or less, but I will be at work when that time comes. Don't want to go too early if it will have an adverse effect on the turkey.

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