Has anyone made the mashed potatoes ahead and frozen them? I often make them the day before and reheat and they are great (Pioneer Woman’s recipe) and I recall my mom freezing hers and reheating. It would be helpful to make them a week early and be done with it.
I already but Wegmans gravy, and am slowly trying to minimize the total cooking the day before/day of.
It’s good to hear the fresh turkeys are vacuum sealed. My concern is the supply chain trying to have fresh turkeys ready for all that want them at exactly the same time.
Ohio girl here! We had Vernors in the house all the time growing up. My mom hated regular ginger ale. Vernors was her choice! That with some Charles Chips…in the can and delivered!
@surfcity My mother’s recipe works great when freezing. When she did all the cooking, there was no way to get done without cooking ahead. I also freeze the dressing.
If anyone is looking for a super simple T-day appetizer (because we need more food, right?), Cranberry Brie Bites are festive and delicious. And who ever uses all that cranberry sauce?
*Note: I skip the nuts. These can be made with any filling/jam.
I spatchcocked our turkey last year. It was the best turkey we ever roasted. I think the fact that it cooks much more evenly that way means there must be less chance of ending up with dry parts.
Sorry just getting back to you. After the Turkey is finished roasted, I get out all the drippings. It’s quite a lot.
DH slices the Turkey just like he normally does. We line a baking pan (s) with foil fir the bottom cross cross style. We pack the slices tightly together, add the legs, thighs, then drizzle liberally with the drippings. The pack it tight all over with foil. You want any drippings to be encased in the foil. You will have quite a bit of drippings left, so just refrigerate.
The next day, I open the top of the foil and redrizzle. I cover it lightly this time and heat it for a few hours at 250 I think. I keep che king to see how how hot it is.
The ne
I make my mashed potatoes the day before and refrigerate. About 5 hours before we eat, I put them in a crockpot on high until they are warm/hot (about 2-3 hours), then on warm the rest of the time.
Before I put them in, I threw in a little more warm milk, and whip it a bit because it’s hard. I stir them in the Crockpot every hour or so. This leaves my oven free for other sides. Use a liner and it’s wonderful to just throw that away.
I’ve started my cooking-in-advance work. This year is going to be epic!
@conmom, thank you. Makes sense. Hubby always does the turkey so frankly I wasn’t sure how much liquid there is.
Good info! I may risk it this year. Lots of butter and fat is the key I think
Just saw this on TV and am now considering making this for a thanksgiving dinner!
That looks delicious. Have been making a lot of squash lately and will need to try this recipe, thx.
Right now I have roasted delicata on the menu for T-day.
Thanks for reminder about cranberry brie bites! I made last year and was a hit!
Has anyone made any of these little guys who are relatively new? I think they are delicious - sweeter than butternut. A half is an individual serving. You could make them savory or sweet
Reading through the whole thread, lots of good ideas. I’ve been doing two whole turkeys but I think this year I’ll make one and for the 2nd just do a breast. Has anyone used olive oil instead of butter to baste?
We got them this year with our CSA, and they are delicious. One little squash is perfect for two of us!
I am doing 2 breasts this year - hope it is easier to time everything and carve. I often use EVOO and butter on the skin. I rarely open the oven to actually baste though. I feel like i have read that too much heat escapes and the turkey skin crisps up so basting really doesn’t keep it juicy.
I’m cooking the second turkey I’ve ever cooked this year.
Do people think fresh/organic/frozen matters? We do have a turkey farm within 15 minutes of us, but I recall people saying the turkey wasn’t actually very good from there.
Recommendations on what brand or what to look out for?
If I’m getting a small one, it seems like I shouldn’t buy it til Monday?
We usually put in an order for a fresh turkey from Sprouts a month before T-day for pickup on Tuesday. This is the first time in 16 years we’re unable to do that as we don’t have an option for fresh turkey near us at the cabin, so we’re doing frozen this year. Fingers crossed.