A Thanksgiving Checklist for a Perfect Meal
For those of you who still need to start your Thanksgiving prep, I put together this last-minute checklist for just a few of the details of getting a great meal on the table this holiday. There are many things to consider, so please feel free to add them in the comments section. I'm sure everyone will appreciate all the help they can get.
Enjoy, and Happy Thanksgiving. - RG
Take the turkey out of the refrigerator.
Take them out of the refrigerator for at least 30-60 minutes before roasting. If you use Harold McGee's famous ice pack trick, leave them on for a minimum of 15 minutes.
Forget to defrost your turkey completely?
Don't panic! If you have a partially frozen bird, you can still defrost it faster than leaving it in the refrigerator. A couple of things to remember: Immerse the turkey in the plastic wrapping in ice-cold water, and be sure to change the water and add more ice water every thirty minutes to avoid dangerous bacteria from developing.
You might think it will go faster using hot water, but this is a bad idea and a huge risk. Please avoid it. If you use the cold water method, it's important to cook the turkey as soon as it thaws.
Have Your Ingredients Ready to Cook or Mise en Place
Before even thinking about starting to cook, and after you have re-read your recipe at least twice, could you make sure to get your mise en place? This means getting all of your ingredients on the counter within reach, measured correctly, and the equipment needed plugged in and ready to go. Trust me, this will make your day go so much more smoothly.
Look over your menu.
Going over your menu and each recipe is essential on Thanksgiving morning. Read your recipes over at least twice! Figure out how long each recipe will take, allowing time for preparation, cooking, and, if needed, resting. Determine which platters and plates you need for each dish and get those organized.
Set the table.
I know that I'm setting the table right before serving any other night, but this is a once-a-year and big occasion. Therefore, set your table in the morning, and not only will you be more organized- meaning less chaos later, but it will also create a festive atmosphere.
Make sure you have enough seating and chairs for everyone coming, and be prepared for that one guest who always brings his mother-in-law. If you're using flowers or any decoration, ensure you have what you need to make the table look its best.
Get your pans ready.
Do you have a big enough pan for your large bird? What do you think about a rack to place the turkey on? I particularly like V-racks; they are worth investing in. You may have one that you use for chicken, but is yours big enough for your turkey?
Get all of your equipment ready.
Do you have all of your utensils for basting ready? Are your thermometers ready and charged? Remember, those remote or instant-read thermometers need new batteries now and then. You don't want it dying on you while you're roasting your turkey!
Wine time!
Have you decided which wine you are going to serve? If not, check out your collection and pick out one. If you choose white wine, plan a time to chill it before the meal. If you're going with red, find time to let it breathe.
You want to look for a wine that is a little lighter than you would typically drink so that you do not overpower the turkey. I always recommend choosing a wine that you enjoy.
You don't always have to drink white wine with turkey or red wine with steak. Some good options for turkey are: Pinot Noir, Chardonnay, Pinot Blanc, Beaujolias Nouveau or Pinot Grigio.
If you choose a Chardonnay, I would choose one that is manageable, as this could overpower your food.
Get cooking!
Remember a turkey usually needs 12-15 minutes per pound when roasting at 350 degrees F. This number increases if you are stuffing your bird.
These numbers, however, are just estimates. The most accurate way to tell when your turkey is done is by checking the temperature. That's why investing in a good thermometer is essential.
Do not rely on those pop-up thermometers, as those pop up when the turkey is already done and too dry!
Take your turkey out of the oven when it reaches 150-160 degrees F in the breast meat or 160-165 degrees F in the thigh. While resting, the temperatures will continue to rise another 5 - 10 degrees F.
The USDA recommends that "A whole turkey is safe when cooked to a minimum internal temperature of 165 °F, as measured by a food thermometer. Check the internal temperature in the thigh and wing's innermost part and the breast's thickest part."
I think the breast meat will be dry at this temperature, but you should know what they recommend and cook accordingly.
Plan your side dishes accordingly so everything is hot on the table! If you make them midday or a few hours before eating, you can always reheat them in the oven or microwave while your turkey rests.
If you're serving salad, do not dress until near the time you will be eating, otherwise you'll have soggy lettuce on your hands.
Rest your turkey!
It is so vital that you let the bird rest after taking it out of the oven. Let it rest for AT LEAST 30 minutes before carving. This allows the heat to transfer throughout the meat, letting the juices get soaked throughout the bird.
Most importantly, have a very happy and safe Thanksgiving, and remember to thank someone today who might not have been expecting it.
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