<p>With this being November 1st my thoughts have turned to Thanksgiving.
Thanksgiving has always been at my MIL. After over 25 yrs of having it at her house she has agreed to come to our house for Thanksgiving.
I have to admit I have never cooked a whole turkey. What do I buy? How do I figure out how big. Should I buy a roasting pan or is using a foil one from the grocery store good enough?
From the CC experts what should I be doing ahead of time.
Everyone will bring something so I don’t have to cook it all.
Recipes?</p>
<p>A foil roasting pan would be tough if you make your own gravy, by the same token, don’t buy a Non-stick roasting pan if you want to make good gravy, you need the brown bits.</p>
<p>How many people will you be feeding? If it is not a large group, you might consider just doing a turkey breast.</p>
<p>We’ve tried lots of recipes for cooking Thanksgiving turkey. One year we brined. One year we roasted it upside down on some sort of skewer my DH ordered. Some years we’ve tried complicated seasonings and rubs.</p>
<p>Honestly, what matters most, imo, is the quality of the turkey itself. I think fresh ones are better than frozen. I think organic ones that aren’t too scrawny are the very best. That’s where we put most of our money on Thanksgiving – the turkey. Then the rest is pretty simple. I just don’t think you can improve on Stouffer’s cornbread stuffing mix, personally. I’ve tried lots and lots of complicated stuffings and the family has tolerated them but they really, really like simple cornbread stuffing. My DH rubs the breast with some olive oil and monitors the bird pretty closely, shifting around a protective covering of loose foil as it roasts, then removing at the end for the golden, crisp finish. We don’t trust the pop-up thermometers but use a digital. Don’t let it overcook. Remember, it continues to roast a bit as it rests.</p>
<p>Lots you can do early, like the potatoes, rolls, cranberry sauce.</p>
<p>Mmmmm. Thanksgiving is so wonderful. Enjoy hosting!</p>
<p>If you have a large crowd two smaller turkeys are easier to cook than one large one. Sewhappy is correct: the quality of the turkey is very important. My family likes dark meat so I cook four extra thighs in addition to the turkey.</p>
<p>If it is your first time making stuffing, follow the recipe. Stouffers is good. I use it but add: fresh cornbread, poultry seasoning, some chicken broth and apple juice in lieu of all that butter. I cut the amount of butter in half.</p>
<p>The foil pan will buckle. If you have a small turkey you can use a foil pan, IF it is placed on a strong cookie sheet. But a roasting pan is better.</p>
<p>My baster is an injectable…much better than just brushing the skin. And for golden skin I use a bit of the basting liquid with a bit of real maple syrup. </p>
<p>And yes, you can prepare stuff in advance…and buy other stuff. Do not be afraid to delegate. My son and his girlfriend are doing (ok, she’s cooking) vegetables and picking up pies. </p>
<p>Oh, and it is just as easy to cook for 15 as it is 20…just an extra dishwasher run. (And despite what I though as a bride…the fancy Limoges china and sterling doesn’t come out in a huge group. Hand washing is too time consuming.)</p>
<p>Enjoy the day!!!</p>
<p>Hmmm . . . injectable baster . . . I think I’ll go get one. Also intrigued by the maple sugar.</p>
<p>I will usually simmer the turkey gizzards until cooked, then chop really fine and use some in the gravy and mix some into the stuffing. Also, I like diced celery in the stuffing.</p>
<p>My only advice is to bake it really slow, as in 325 degrees, and to do it early in the day. Roasting it slow makes it moist and soft. Then I carve it, put it in casserole dishes, and drizzle drippings over it, cover it, and keep it warm in the oven. That seems to be a crowd pleaser.</p>
<p>You will really enjoy the delicious smell as it is roasting.</p>
<p>We will probably be 12-15 people. My MIL always made two turkeys so she could feed everyone the next day. If I tried to get away with just a large breast she would be very unhappy.
So first order of business might be looking for a roasting pan. Skip the non-stick.
Ellebud- sorry to be clueless but can you explain the injectable baster. I picked up a simple bulb baster last week at Ross.
The stuffing will be simple. Onions and celery. The apple juice is a good tip.
I have picked up 3 boxes of Cuisinart brand flatware at Ross. Over the years my good forks have slowly evaporated into thin air. Who knows where the kids have left them. I knew I didn’t have 12 forks.
How about decorating the table?
Roasting the turkey- My oven has several settings to chose from- Bake, Convection Bake or Pure Convection.</p>
<p>We do our turkey on the Weber (even in PA). It goes from the grill straight to the cutting board, frees up oven (and kitchen) space and is one less thing I have to worry about; DH is in charge. It is delicious.</p>
<p>I think this might be a time to ask your MIL for guidance and help. She might appreciate still having some responsibility for the meal.</p>
<p>This won’t help you, but may be good for a laugh. It’s a letter dividing up the Thanksgiving responsibilities for a family:</p>
<p>[The</a> Thanksgiving Letter AwkwardFamilyPhotos.com 11/26/2009](<a href=“http://awkwardfamilyphotos.com/2009/11/26/awkward-family-story-the-thanksgiving-letter/]The”>The Thanksgiving Letter)</p>
<p>An injectable baster looks like a medical needle for a regular injection. The difference is the needle is larger and is hollow. You also unscrew it from the body (where the juice is held) for cleaning. You put the plunger down to the tube, insert it in the pan juices or a sauce pan of basting liquid. Slowly pull the plunger up to get liquid in the holding area. Insert the needle in the turkey and press the plunger down. The juice goes into the breast.</p>
<p>Repeat.</p>
<p>Note: you will see, as you are carving some dark circles (the size of the needle) from the needle. There is nothing wrong with the turkey. </p>
<p>Since we do a buffet my table has lots of votive candles and flower arrangements. Simple arrangements: Large square vases from pottery barn (about 19 dollars each). I cut roses the same length for a low rise (ergo people viewable across the table) and stuff them in. If your florist jacks up the prices for Thanksgiving…remember the art your kids did in kindergarten? If you have it…use it. Pinecone turkeys…grouped…or just pinecones AWAY from flames. Cleaned autumn leaves grouped together. And to mix it up: a few high candles. I also use the glass turkeys from William Sonoma. They hold cranberry sauce…and look beautiful on the table.</p>
<p>I place the vases of flowers every few feet. Don’t forget the wine.</p>
<p>Oh…and your flatware sounds fine. If people come to your house just to check out the silver/china/crystal/linens…lose them…fast.</p>
<p>ellebud,</p>
<p>It sounds like a perfectly gorgeous table.</p>
<p>First rule of turkey–brine, brine, brine! Makes a huge difference in moistness and flavor. Alton Brown’s brine recipe is great. We’ve never had a dry or disappointing turkey since I started brining. The hard part abut roasting a whole turkey is making sure the dark meat is fully cooked without drying out the white meat–brining makes the whole process much more forgiving.</p>
<p>Invest in a nice, sturdy roasting pan–the disposable ones can sag and even (horrors!) collapse. I also recommend using a Cusipro roast and serve wire rack–hard to explain, but if you Google it you’ll see why it’s nifty.</p>
<p>Finally, it will help a lot if you make the gravy in advance (you could do it today!)–there are a lot of make ahead turkey gravy recipes out there (here’s one: [The</a> Best Do-Ahead) Turkey Gravy Recipe - Food.com - 42402](<a href=“http://www.food.com/recipe/the-best-do-ahead-turkey-gravy-42402]The”>http://www.food.com/recipe/the-best-do-ahead-turkey-gravy-42402)). To me, making gravy on the spot while everyone is waiting to eat was always the most stressful part of Thanksgiving. Nice if you can get in done way in advance and just defrost it and heat it up. Better yet, send the recipe to one of the guests so they can do it for you.</p>
<p>On a personal note, I’m seriously considering just roasting two turkey breasts and a couple of legs this year, because I really hate hauling the whole bird around. The prep time would also be much shorter. My family would probably be horrified, though.</p>
<p>A couple of years ago I bought one of those counter top roasters (nesco? about $30 at wallyworld). Best thing I ever bought for christmas and thanksgiving. Meat goes in there (turkey at thanksgiving, ham Christmas Eve, standing rib roast christmas). Frees up the oven for the sides, and makes timing so much less complicated.</p>
<p>It (packed with our Christmas plates) is going in the car to Charleston this Christmas so I can cook Christmas dinner in my son’s tiny kitchen. Not sure his oven has been used since he moved in almost a year ago - hope it works!</p>
<p>Sewhappy: Thank you.</p>
<p>I too suggested to my husband that I roast several turkey breasts and thighs. He was horrified. It is not traditional. I am buying a turkey…and thighs.</p>
<p>And my son takes home the drumsticks…and puts barbecue sauce over them.</p>
<p>Why don’t you buy a turkey now and practice. It really isn’t as difficult as you might think. </p>
<p>There are 2 places to remove the gizzards and other “stuff”.</p>
<p>We have used this recipe from Martha Stewart and it has turned out wonderfully. Probably the best of the recipes we have tried. </p>
<p>[Perfect</a> Roast Turkey - Martha Stewart Recipes](<a href=“http://www.marthastewart.com/353177/perfect-roast-turkey]Perfect”>Classic Brined and Roasted Turkey Recipe)</p>
<p>If not cooking in the oven we also like to cook on the bar-b-que. This year we will have quite the crowd so in addition to turkey, there will be ham & salmon!</p>
<p>If this is the first time with a whole turkey, I’d suggest simple. Most of us got the hang of it before experimenting.<br>
The link below is easy and rated well. </p>
<p>We don’t invest in fancy pans; frankly, we use the bottom of a broiler pan- but, we always use a little (fold-out) roasting rack that allows the turkey to cook not sitting in its juices. About 20 or so min before it’s done, we throw in buttered potato quarters and they cook/brown nicely (baste occasionally.)</p>
<p>[Easy</a> Herb Roasted Turkey Recipe - Allrecipes.com](<a href=“http://allrecipes.com/recipe/easy-herb-roasted-turkey/detail.aspx?src=3826_24]Easy”>http://allrecipes.com/recipe/easy-herb-roasted-turkey/detail.aspx?src=3826_24)</p>
<p>(I edited the part about starting it upside down because this recipe doesn’t seem to need that, at all.)</p>
<p>Thanksgiving is my favorite holiday. I agree with brining and also please don’t get the breast alone. You need the whole bird or two in order to get the best drippings. I have a non-stick roasting pan ( ok, I really have two of them ) As long as you use suitable utentils for them , you won’t have to worry about scratching the finish…I use a coated wire wisk and also wooden spoons.
If you decide to brine , there was a decent recipe I found in an online search…I originally used the Williams Sonoma mix , but it’s pretty pricey for what amounts to mostly kosher salt and dried herbs.
Also , if you aren’t too familiar with stuffing , I would suggest buying the bagged Pepperidge Farm brand…you can add your own stuff to it and you don’t have to worry about all of the salt from stove top brand
I can’t wait for this day !
Good luck :D</p>
<p>It’s my favorite holiday…along with the Fourth of July…as well.</p>