Thanksgiving is my favorite holiday; it's all about connection with family, friends and food! No expensive gifts or decorations. It's a time to cook cherished family recipes or experiment with new ones. This guide is my gift to you, helping bring that sense of togetherness. Whether passing down Grandma’s famous dinner rolls or trying something fresh, it's about creating memories and moments that may become new traditions.
This is an abbreviated guide, you can download a full version with more recipes at www.utahdinnerproject.com
MAKE LISTS!
SHOPPING LISTS
-
Order a fresh turkey for ease of not having to take up space in your refrigerator for over a week!
-
Non perishable-shelf items
-
Groceries to be purchased the week of Thanksgiving: celery, onions, chip dip ingredients, etc.
-
Highly perishable items: bakery, fruit, vegetables, flowers, etc.
FOODS THAT CAN BE PREPARED IN ADVANCE
-
Cook mashed potatoes 1 day ahead, mash and refrigerate. Be sure to pull them from the refrigerator early enough to warm up in the oven or microwave. You may need to add a bit more milk to make them creamy again
-
Make your stuffing 1 day ahead, bake then cool down. Reheat
-
Make your turkey stock for gravy weeks ahead. Freeze. Remove from the freezer 3 days before Thanksgiving.
-
Make your gravy 1 day ahead then warm up in a sauce pan on the stove
-
If you make your own cranberry sauce, you can make that 3 days ahead and refrigerate
-
Parboil vegetables like green beans or carrots, 1 day ahead and refrigerate. Parboiling means to partially cook food by boiling it briefly in water and plunging them in ice cold water to stop the cooking. This is a great time saving technique.
BUYING THE BIRD
FRESH VS FROZEN: You need to consider time to thaw the turkey in your fridge safely. Fresh birds will be ready in 1-2 days.
SIZE MATTERS! Thanksgiving wouldn’t be complete without leftovers! The rule of thumb is calculating one pound of turkey per person, you’d do well to allow an extra half pound per feaster if you’ve got ideas about turkey sandwiches over the weekend. If you’re hosting a big crowd and have two ovens, consider roasting two smaller birds instead of one large one.
LET’S TALK TURKEY!
Crispy skin and flavorful meat is achievable when you dry brine your turkey the day before you roast. Here’s the steps
-
8 to 24 hours before roasting, remove the turkey from the wrap. Remove the giblets and neck
-
Mix together dry brine ingredients: For every 5 pounds of turkey: 1 tablespoon kosher salt, ¼ teaspoon freshly ground black pepper and ½ teaspoon poultry seasoning (optional)
-
Place the turkey on a rack set in a rimmed baking tray. Make sure you have room in your refrigerator for the turkey and the baking tray without the tray tilting so the juices don’t run all over your refrigerator
-
Pat the turkey dry with paper towels
-
Use your hand to loosen the skin over the breast and separate it from the meat-optional. Make a seasoned butter with poultry seasoning or fresh herbs
-
Sprinkle the salt mixture into the cavity of the turkey, on the legs and the breasts. Rub the skin all over with the salt
-
Bend the wings back and tuck under the back
-
Place the turkey, unwrapped, in the refrigerator on the bottom shelf overnight
Thanksgiving Day-time to roast that turkey!
-
Remove the turkey from the refrigerator at least 2 hours prior to roasting
-
Preheat oven to 425°F and adjust the oven rack to lowest level
-
Prepare your roasting pan with rough chopped onions, celery and carrots spread evenly in the pan
-
Pat the skin dry with paper towels (you do not need to rinse off the turkey)
-
Rub the skin all over with olive oil, season with poultry seasoning (optional)
-
If you didn’t dry brine, season the skin well with salt and pepper
-
Place aromatics in the cavity-halved lemons or oranges, quartered onion, handful of fresh parsley
-
Tie the legs together with butchers’ twine
-
Place the turkey in the prepared roasting pan
-
Place the probe into the deepest part of the breast, horizontal into the breast, set on 158°F. Make sure the probe is not touching the bone
-
Place the turkey in the oven and cook for 1 hour at 425°F
-
Reduce the oven temperature to 325°F. Open the oven door for 1-2 minutes to briefly vent the heat out
-
Continue to cook the turkey until the probe alarm sounds and/or reads 158°F
-
Verify the temperature by using an instant read thermometer and temp the thighs (thighs should be about 175°F). If all temperatures are at proper levels, pull out of oven. If not, roast for another 15 minutes and check temperatures again
-
Allow the turkey to rest on the countertop for at least 30 minutes. This allows the juices to redistribute into the meat
-
Carve and serve
With these tips, enjoy a stress-free Thanksgiving filled with love, great food, and memories. Happy Feasting!