DAILY TIPS FOR GETTING PREPARED FOR THANKSGIVING

By serena On November 17, 2012 · Leave a Comment

for my mom’s turkey and dressing recipe click here http://cookingwithserena.com/?p=2487

DAILY TIPS FOR PREPARING FOR THANKSGIVING

SAT – THURS

okay it’s the weekend before Thanksgiving, time to prepare.. each day there are things you can do.

1.) SAT FIRST THINGS FIRST!!!! THAW THAT TURKEY .. Okay so I have a large Turkey.. today is the Sat before Thanksgiving I am going to thaw my turkey out the refrigerator method..

below are some handy charts to use as a guide.

Refrigerator Thawing

When thawing a turkey in the refrigerator:

Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.
Place the turkey in a container to prevent the juices from dripping on other foods.

Refrigerator Thawing Times
Whole turkey:

4 to 12 pounds …… 1 to 3 days
12 to 16 pounds …… 3 to 4 days
16 to 20 pounds …… 4 to 5 days
20 to 24 pounds …… 5 to 6 days
A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.

Cold Water Thawing

Allow about 30 minutes per pound.

First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.
Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.

Cold Water Thawing Times

4 to 12 pounds …… 2 to 6 hours
12 to 16 pounds …… 6 to 8 hours
16 to 20 pounds …… 8 to 10 hours
20 to 24 pounds …… 10 to 12 hours

A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.

2.) Sunday is a great day to make PUMPKIN PIES.. they are better the longer they sit in my opinion anyway. Once they are cooled and chilled completely I then can put aluminum foil on top of them without danger of it sticking to the top of the pie. And I place each pie on top of one another in a stacking fashion and let them sit in the fridge till Thanksgiving day! My Aunt Shelia’s recipe is the only one I will use.. it can be found on this site.

3.) By Monday you should have already made a list of what you would be serving and what any of your guests will be bringing, including drinks, plates, cups ect. And make sure you go out and get what you need. (you can actually start earlier than Monday but by Monday everything you need should be bought I wait till Monday for my fresh veggies for your macaroni salad ect.. I always wait till a day or two before to get my cucumbers and tomatoes for my macaroni salad)

I make another list of what I am making so as I make the dishes I can check them off so I won’t forget and leave anything out.

4.) Tuesday is also a good day to make freezer pies such as peanut butter pies ect… pumpkin rolls will do fine if made on Tuesday as well. We also make our famous blackberry fruit salad on Monday or Tuesday, just hold off and put the bananas in it later.. . Cheesecakes should be made on this day as well, do not unmold.. just wrap with foil and saran wrap and refrigerate.. if you have no room in fridge take to a relatives home. Make your Macaroni Salad and Potato Salad.

5.) Wed is a super busy day!!!! If your making a Glazed Ham do it Wed morning and slice it up and have it wrapped and ready.. can re heat the next day no problem.. Wed you may make your homemade cakes, such as pound cakes, pumpkin cake, you can make your sweet potato casserole but HOLD OFF on baking it, just wrap it up with foil and have it ready to go, put in fridge and bake it the next day, We are an italian family so we make meatballs with a lot of our dinners. Meatballs can be made the day before thanksgiving but we usually make them fresh.. just depends on what time the dinner is. If making rolls, make sure you get those before you start your turkey..

WED NIGHT– make Deviled Eggs, any earlier and they will be runny.. you can fill them today or just make the filling and cover with saran wrap in bowl and cover egg halves and fill the next day.. either way will be fine.

you make your homemade dressing also today.. both for stuffing the turkey and for baking in the pan, you will just bake it the next day. .. Put stuffed bird in fridge then start cooking it about 4 am in the morning..IF you have a super large bird like we do.. if not hold off on yours till later.. =)

6.) THURSDAY Thanksgiving Day!!!! Your Turkey should be in the oven. Dumplings, bake your pan of dressing, and bake your prepared pan of sweet potato casserole.. make some yams if serving, mashed potatoes, green beans, corn whatever your serving.. homemade macaroni and cheese