I bought 2 smaller turkeys this year. But I just wanted to remind everyone last year I roasted, sliced and packed firmly in their juices the night before and refrigerated it. It came out wonderful the next day. All that nasty cutting and cleanup with everyone around didn’t happen. I make everything else ahead, too. The day was much more relaxing! You might want to try it.
My tip is that frozen turkeys take a lot longer to thaw than one might think. I always cook fresh turkeys, but someone gave me a frozen turkey last year so I cooked that. It was a disaster.
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Why was it a disaster? I typically thaw 10 days.
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This year we will just have a turkey breast as there will only be three of us. In the past I have made mashed potatoes with cream cheese, butter and sour cream added. This year I have decided to try a new technique for my potatoes and see how they come out. Only potatoes, butter, milk and salt but several steps to get a perfectly smooth puree. Anyone have any dressing recipes when serving just a turkey breast? Mom always liked dressing inside the bird but no need to do that this year. I’m also doing a walnut cake from a recipe I’m learning from my online pastry class. Time to try some new things!
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It never thawed inside. I tried to make it work, anyway, but it ended up a soggy, gross mess. We threw it out & still had more than enough to eat.
For several years now I have cooked 2 turkeys the day before ( one in the oven, one grilled). I agree the carving and clean up mess was better dealt with day before. This year have decided to change things up and will be serving beef tenderloin. My kids were happy to hear this as they don’t love turkey.
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Not for Thanksgiving but for Easter instead of a turkey I do 2 spatchcock chickens. One I dress up with citrus and herbs the other is more Mediterranean with garlic, za’atar, etc.
It’s pretty easy to spatchcock a chicken.
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Absolutely the way to go. I want to enjoy T-day, not be chained to the kitchen. I’ve posted many times about our Wednesday afternoon cooking “party.” OTOH, DH and DS make a business of attempting to out-chef each other on T-day with whatever the latest turkey preparation happens to be. This year, they will smoke it, but because DS/DIL won’t get to the cabin until late on Wednesday, DH and I will be doing the rest alone days prior. Our BF couple (DS godparents) are coming up from MA to share the holiday with us. BF had a heart attack last month, so we are all giving thanks that he is still with us (and recovered). We’ll be with the people we love, and that’s all that matters.
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My kids aren’t big turkey fans, either, and SIL barbecues for Thanksgiving. I usually cook a small turkey and take it over because H & I like the leftovers. D & SIL enjoy making holiday dinners, and I generally don’t have to make much. I clean up after!
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How did you end up reheating the turkey slices?
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I would carve and put into a Nesco roaster with turkey broth and put that in my extra refrigerator overnight. Next day plug that in a few hours before serving. We usually have around 30 people so this was helpful but kind of a lot of work for something many in my immediate family don’t really care for.
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The directions on timing to thaw a Turkey are not correct. One year mine was still 1/2 frozen and I spend close up a half day thawing it in cold water, constantly draining the sink, refilling. I now do 7-14 days depending on the size. You can roast it partially frozen.
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We kept the slices in the gravy foil. I don’t recall if I had Turkey stock left, or made it from a packet. But I basted it all again. Wrapped it up and heated it up at 350 for an hour or so to get it hot. Then lowered the temp the lowest your oven will go. I think the key was pouring the liquid on the night before and then the morning off. Foil is underneath, all around, encapsulating it
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I’ll put my question here.
We are going to one of my kids for thanksgiving. It’s far away and although we are driving, it’s not at all possible to bring anything.
Kids are working, we will have been on the road for a week.
I suggested that we order a meal.
What would you expect to pay for a thanksgiving meal?
Kid is cheap and is having sticker shock at the prices. I’m asking the collective hive! 
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I think some grocery stores offer heat and eat meals. Bob Evans has a family meal that serves for $100. Cracker Barrel has one that serves 4-6 at $120. Whole Foods has a heat and eat family dinner for 4 for $100. $25/person seems about right.
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Check the grocery stores. Many around here have meals for 4 for about $100.
Ordering from a restaurant or catering business will be at least double that cost…at least it is here!
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Maybe the best suggestion is to lower expectations on the “home made” a bit and do more ready made side dishes (which are also great). I’ll suggest Main Street sides. Turkey is fairly cheap at TG and can be made ahead. You can buy ready made sides of potatoes, mac n cheese, salads, dressing is super fast (Stove Top anyone?) and can be made ahead. Add any veggies and ready made rolls. Done. Buy a pie or have ice cream. Inexpensive and everything can go in the oven or MW within a short amount of time.
Or go off grid and have lasagne or steak and potatoes instead.
It’s not the meal–it’s the family.
If you have a Publix nearby you can order a turkey dinner very reasonably.
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I try for a turkey about 16lb, thaw in the fridge at least a week.
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We order from a local barbecue place. There are various options but we do a smoked Turkey, 2.5 pounds of dressing and gravy for $75. They offer more stuff, but the rest I can do. And their rolls are pretty bad. We tried that once.
Here is the Whole Foods catering menu
We’ve ordered the vegan meal for 2 - 39.99 in the past. Tons of food, more than enough for 4 people (or leftovers).
They also offer a “Thanksgiving extravaganza” for 12 people - $540.
There’s a lot on offer between those two prices…but I would expect the cost to run between $20-$40/person on any catered Thanksgiving menu, more if you are picking up hot from a restaurant day of.
Also, Costco pumpkin pie is where it is at - $5.99 for so. much. pie.
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