This should get you in the spirit of T-Day.
Thanksgiving Kitchen Helps
- Put parsley or cilantro in a small vase or even a juice glass with water. It will stay fresh during the holiday cooking season and be ready when needed.
- Make mashed potatoes up to an hour ahead and place them in slow cooker with a thin layer of warm milk (or light cream) in the bottom. Set on low and stir every 30 minute.
- A day ahead, wash, dry, and trim hardy vegetables (carrots, celery, onions, Brussels sprouts) and store in Ziploc bags in the fridge.
- Attach your recipes to the kitchen cabinet with a bit of tape for easy viewing. I now keep a permanent clip attached to a cabinet near the stove.
- If your group does not require a full-size turkey, think about a rolled turkey breast with sausage and herb stuffing. Just have the butcher debone and butterfly a turkey breast for you. Then lay it flat and spread with a layer of stuffing before rolling it into a pinwheel. It looks pretty, cooks fast and slices easily. See recipe and video here.
A pre-COVID Thanksgiving farm buffet - If the gravy is bland, give it a touch of umami with a dash of soy sauce. If your turkey is too dry (or you’re serving Thanksgiving left-overs), splash it with warm chicken broth to help moisten and improve the flavor.
- Invest in a kitchen thermometer for as little as $10. Place the thermometer almost parallel to the bird in the meatiest part of turkey thigh. When it reads 165 degrees, the turkey is done.
- When making dressing be sure your bread is stale or, at least, toasted to remove excess moisture.
- Ice up your coolers, and use them for extra refrigeration or condiments, that normally take up space you’re going to be needing. A cooler can also double as a turkey briner.
I use these 14″ size plates only for Thanksgiving. You wouldn’t want to use them year round. - Add quartered onions, carrots, and celery to the turkey roasting pan. They will flavor the gravy drippings.
- Peel garlic like a pro after watching this video.
- Microwave your lemons for 30 seconds and you’ll get a lot more juice out of them.
- (The Baker’s Dozen 🙂 ): Earlier in the month, pick up items at the store that you know you’ll need, such as spices, table decorations, and napkins. It will save time and grocery cart space later.
