<p>Absolutely let the turkey rest before carving. We usually wait about 20 minutes. That gives us time to get the last minute items finished.</p>
<p>I usually make the gravy while the turkey is cooking. About 3 hours into it, I get as much of the drippings as I think I will need and work with that. I make a stock out of the gibblets and some vegetables while the turkey is roasting and supplement with chicken broth. If the gravy isn’t good, the whole meal can be a disappointment</p>
<p>Turkey cooked on the Weber is the best! So easy, and the oven is free for the rest of dinner. We always had plenty of drippings for the gravy, yummy!</p>
<p>For table decorations I partially fill different sizes of wine glasses with water, add cranberries (they float!) and a floating candle. I’ve arranged them on a cake stand, down the center of the table, used all different heights. Very simple and they look great. Oh, I don’t actually buy floating candles, I use the cheap votives that come in a bag of 100 from Ikea. Sometimes it takes a couple of tries to find ones that stay upright, but it works well. And I use left over hannukah candles to light the votives!</p>
<p>Wow. No wonder people are intimidated by Thanksgiving dinner. There are as many different methods as there are people. I totally disagree on the organic, free range turkey thing. My sister always gets one of those fancy things, cooks it to death and it tastes terrible. I buy one of those the grocery store sells for $0.59/lb the week of Thanksgiving and cook it for my kids the day before so they’ll have something edible. </p>
<p>Definitely stuffing inside the turkey. Otherwise it’s dry. Gravy made from the stock after boiling the giblets, plus the drippings.</p>
<p>Maybe I’m just a heretic, but to me, Thanksgiving is all about the side dishes - not the turkey:</p>
<p>Stuffing…eh…it’s traditional, that’s why we have it, but I prefer the other stuff:
Mashed potatoes
Sweet potatoes (fresh, not canned, baked with apples and raisins…)
Spinach casserole with prosicutto, tomatoes and sour cream. Simply amazing!
Green beans with rosemary and bacon
Homemade cranberry relish with mangoes and triple sec
Rolls
Pumpkin Pie</p>
<p>All this - for three people! Actually, that’s another important thing about Thanksgiving: it’s really not Thanksgiving unless you’re swimming in leftovers.</p>
<p>scout, can you make it 4 at dinner this year? I am tired of cooking and would love to try your side dishes, the spinach casserole especially. </p>
<p>We do stuffing, mashed potatoes, and sweet potatoes too, though no rolls (a nod to the notion of limiting carbs that day :rolleyes:). Last year we were in the South for Thanksgiving, and the hostess was not afraid of carbs. There was Indian pudding, stuffing, two kinds of sweet potatoes, mashed potatoes, rolls, and different veggies with all kinds of unhealthy but delicious ingredients - bacon, buttered breadcrumbs, cheese sauce, stuff like that. It was fantastic and made our family’s typical Thanksgiving look like Lean Cuisine.</p>
<p>You really will get a jillion different ideas here, but this is what I’ve evolved into after cooking many many Thanksgiving dinners (including my first one–in college–when I was totally unaware there were giblets inside the bird–oops!).</p>
<p>I own a lovely large roasting pan but buy a disposable one every year. Easy enough to get the drippings out of for gravy and then I can just toss the whole mess.</p>
<p>Brining is not worth the mess/effort. My step-mom-in-law (very good cook!) taught me years ago about those roasting bags. They will be sprinkled in obvious places around your grocery store. Cuts the cooking time about in half, no need to worry about basting (or brining!), and you can do wonderful things with the veggies that you toss in the bag with the bird.</p>
<p>Re: sides, I do think these can be overdone. I do mashed potatoes, sweet potatoes (bake, mush up with butter, cream, vanilla, an egg, maybe some ginger, stick back in the oven), roasted carrots and turnips, something with brussels sprouts, rolls, stuffing (sometimes one in bird, a different kind outside bird).</p>
<p>If someone is offering to bring something, I usually hand off the pies. I do a couple of whipped creams for top–some plain, some with a bit of confectioners sugar, some with the sugar and some powdered ginger. Easy to do by starting plain, then removing some, adding an ingredient, remove some more, repeat.</p>
<p>Most important part of the day is to open the champagne about 8 AM. Makes the cooking so much more fun.</p>
<p>A different POV. Usually I have anywhere from 12-20 for Thanksgiving and do a turkey and ham. But a few years ago, we visited one of our kids for Thanksgiving and we bought “Thanksgiving in a box” from the local grocery to bring with us. It was unexpectedly delicious. That is what I have done the last two years at home, just adding a few side dishes. Everyone has raved, but I haven’t shared where their meal is coming from. A couple of guests have commented on how wonderfully “retro” my food is because now it includes that mushroom soup/canned onion rings, green bean casserole that so many of our moms made. I think they really are loving it not just being nice. It is so much easier. Of course, I am not the best cook and my guests may be rather relieved not to be eating my cooking. When people offer to bring something I tell them it isn’t necessary but if they have some particular dish that they think it wouldn’t be Thanksgiving without, to bring that.</p>
<p>Decorating is my thing. I have Thanksgiving plates that can go in the dishwasher. I put all the silver flatware in the dishwasher except my knives. I prefer to use crystal stemware but do have to wash them up. Usually I use Thanksgiving themed linens that go right in the washing machine but sometimes I use a nice linen table cloth and just spot it right away and take it to the dry cleaners/laundry as quick as I can. I am working on my mantle and table decorations this week. And planning my seating chart.</p>
<p>I also agree the alcohol is important. :)</p>
<p>Sweet potatoes with nothing on them, maybe just a bit of salt, are delicious. The green bean thing is still a hit with my college-age kids. </p>
<p>For a while, I was tired of same old. One year, made the roast beef for Thanksgiving and the turkey for xmas. The real loser one year was Tofurkey. We still laugh about that. But, love Quorn and just bought their turkey-like thing to try (before the holiday.)</p>
<p>Really like the idea of the triple sec in the cranberry sauce.</p>
<p>Scout–your sides sound amazing! How about sharing the recipe one of them with the good folks at CC? </p>
<p>I agree that for the first year, try to keep the turkey simple. I wouldn’t suggest brining the first year, unless you do a dry brine using one of the easy ones from Williams- Sonoma. I’ve had good luck just basting and covering the breast with foil to keep it from drying out, but - you need a good meat thermometer. Stick it in the thigh, and make sure that you take the bird out a few minutes before it reaches the desired temp, and let it sit for 20 minutes and it will finish. Use a basic recipe that will give you instructions for how many pounds you need, cleaning, basting, finished temperature, tying the legs, etc., and use the giblets in the stock for the gravy. I usually make mine while the turkey is finishing using the giblets, stock, and juices from the cooking turkey. You can adjust the seasonings after the bird is done.
Allrecipes online is always a good resource. </p>
<p>Definitely ask people to bring things! This year, one family is bringing green vegetable dishes, and my mom is bringing pies. My daughter will make some salads. Not only will this help you out, but others like to make contributions.
Oh, and I second the Pepperidge Farm stuffing mix, as the seasonings are really great.</p>
<p>I used to cook Thanksgiving at home but about 10 years ago, at my son’s urging, we started going out. In the last several years my mother and brother and family joined us and we all had a good time.</p>
<p>This year son (who lives across the country) is coming home and just wants to eat at home, so I’m cooking again. The family has been invited. Thanksgiving is a lot of work but not as much as a seder, IMO.</p>
<p>I read a Jamie Oliver turkey recipe where he suggests putting stuffing between the skin and the breast instead of inside the bird. He says that helps the breast cook at the same speed as the thighs so it doesn’t dry out. I’ve used this system for chicken with matzoh stuffing at Passover and it really does work out well. It makes the bird look twice as big - very impressive! [the</a> best roast turkey christmas or any time | Jamie Oliver Recipes (UK)](<a href=“http://www.jamieoliver.com/recipes/turkey-recipes/best-roast-turkey-christmas-or-any-time]the”>http://www.jamieoliver.com/recipes/turkey-recipes/best-roast-turkey-christmas-or-any-time)</p>
<p>I’m planning a baked Brie with cranberries and pecans, plus veggies/crackers, before we go to the table. Then with the meal cornbread stuffing, creamed corn, baked sweet potatoes (may ask SIL to bring this), and fine, some kind of green veggie if DH wants. For dessert there’s a local bakery that makes a great pumpkin shaped, orange marzipan covered chocolate chip/Grand Marnier cake. The heck with the Weight Watcher relatives and full speed ahead! I’ll make the gravy while the turkey is resting - I do like the idea of making a broth ahead of time, but want the full scrapings from the roasting pan.</p>
<p>My family doesn’t really mind long breaks for preparation - my brother and SIL take naps, my nephew disappears upstairs to play piano, my niece picks up a book, my mother sits and says she wishes she could help, and DH and I scramble around the kitchen working as fast as we can.</p>
<p>I don’t decorate the table but normally have flowers that are moved when everyone sits down to eat. I’ll probably use my second best china since it can go in the dishwasher. At Passover I use my best because it has all the extra kinds of dishes that you need for ceremonial stuff, HB eggs, gefilte fish, etc. For Thanksgiving all anyone should need is one big dinner plate, and one dessert plate.</p>
<p>I sometimes need two turkeys for Thanksgiving, so I bought a counter top roaster oven thingy from WalMart or Target. It was about $30, and makes the best turkey ever–moist no matter how late some guests arrive (argh!). I stuff one turkey with stuffing with mushrooms, one no mushrooms and a casserole that bakes in the oven with other stuffing. Sweet potatoes go in the crock pot (fresh, cubed with spices, melted butter–they are wonderful, and my sister does them now). Mashed potatoes are from an old Jackie Olden receipe–baked, chilled, shredded, mix with sour cream, green onions and butter. I make those a couple of days ahead and reheat in the microwave. Gravy is made ahead–I either buy a turkery neck or get the “stuff” out early to make the gravy, it’s so much easier to have it done. Even my gravy fussy DH loves it. Other dishes are brought by other family members. Definately accept offers to help out!</p>
<p>Dishes depend on how may guests–when I get past 20 or so, it’s white plastic plates from Smart & Final. Actual flatware I can do up to about 50ish, but only so many dishes fit in the dishwasher. Some years I cook for 12, some years up to 40 + little kids. So it depends. But I am firm on real flatware…I bought a bunch at Target on clearance a few years ago. They sold it in boxes of 12 forks, 12 knives, etc. I picked it up when it was on the second round of mark downs and just bought forks and knives. They get rolled in napkins, so it’s easy to pick up as you go through the buffet.</p>
<p>moonchild - give me a day or two and I’d be happy to share! (I have to go dig up the recipes first; none are on-line, at least as far as I can find.) </p>
<p>I especially love the cranberry sauce dish - I had always associated cranberries with the blobby stuff in a can until a friend showed me how to make REAL cranberry sauce. It does have a lot of sugar but I’ve found that I can cut back on that.</p>
<p>Frazzled - come on over! Thanksgiving is one of those days that I really love to cook, but I do have a small family. And I grew up in the south, where you’re right - we never met a carb we didn’t like. I used to have mac and cheese at Thanksgiving, too, but some of the carbs had to go when I married a Yankee.</p>
<p>I had always read about how delicious deep-fried turkeys were but never got a chance to try one until last year when our office had a pitch-in Thanksgiving lunch. One of the guys brought in a deep-fried turkey and it was nothing short of amazing! It was moist, juicy and more flavorful than any turkey I’ve ever had.</p>
<p>I don’t think I want to go to the trouble to try to deep fry one myself. It’s dangerous and I’d probably set the neighborhood on fire. But if I can find a place that sells them already cooked, I’m definitely getting one!</p>
<p>I put cheesecloth soaked in butter on the turkey breast to keep it from over browning.</p>
<p>I don’t think I’ve seen this simple suggestion yet: you can peel and cut the potatoes early in the day or even the day before–just keep them submersed in water.</p>
<p>I like to prep my vegetables early in the day, too. (green beans or carrots, or whatever.) I will clean and prep them, drop them in boiling water until almost done, drain them, briefly plunge them in very cold water, drain again, roll them in a kitchen towel and store in the refrigerator. An hour or so ahead of meal time I take them out of the fridge to come to room temp, then saute quickly in some butter with seasoning as the gravy is thickening. They taste just as fresh as if I had done everything at the last minute.</p>
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<p>No, no, no! This is entirely the wrong way to look at it. The stuffing will be infused with turkey juice, making it extra-specially yummy. Then you mix the turkey-infused stuffing with the dish of stuffing that didn’t fit in the turkey (minus a bit held back for the vegetarians), yielding a bowl of perfectly flavored and textured stuffing. :)</p>
<p>I always do the stuffing in a pan. (My mother feared the salmonella thing…so I learned it at my mother’s knee). It does NOT have to be dry. I add extra chicken broth (more than the recipe calls for) and cover it while baking. It really works. And you can put some turkey drippings in the stuffing for extra oomph.</p>
<p>The ultimate side dish: (amounts depend on how many people you are having) canned sweet potatoes drained. Melted butter mixed with an equal amount of good caramel sauce. Top with pecans…bake at 350 until warm and candied. And if you want the ultimate sin…add marshmellows and melt them in.</p>
<p>Salmonella needn’t be a worry if: you stuff the turkey just before roasting it and if you use your instant reading thermometer to make sure that the stuffing has reached 165 degrees F.</p>
<p>I must tell you about my all time favorite stuffing:</p>
<p><a href=“Featured Recipes – American Spoon”>Featured Recipes – American Spoon;
<p>I have occasionally married it with one from the The large Silver Palate cookbook that also includes sausage.</p>
<p>I have used the cheese cloth in the martha stewart recipe for years, I soak it in chicken broth first then drape it all over the turkey for most of the cooking time, take it off near the end to let the turkey brown up. Since we have such a large family (5 kiddos) and all their SOs and their families and coworkers, my parents and sis and her family I usually end up with a 25 lb bird, a big ham and baked zitti as the main entrees. I use the Boar’s head brown sugar glaze over the ham, cooked in the convection oven/microwave, turkey in one of the double ovens and ziti and all the sides in the other oven.</p>
<p>Kitchen table seats 8 comfortably, 10 if needed and dining room seats another 8 and coffee table in family room with fit another 4 or so. Everyone just sits a top of each other! We usually have some left overs, make omelets on Sat for everyone with the ham and turkey and cheese enchiladas Friday and Saturday. </p>
<p>I do understand the getting up at 4 am, have always done that, make the cakes and the pies, set some sides up, turkey needs to be prepped and we try to eat around 5-6pm…25+ lb bird takes a while at 325…have to set tables, get appetizers ready, run to the store for whatever I forgot, like fresh rolls for turkey sandwiches so run to the bakery very early, grab fresh lettuce and always more ice.</p>
<p>I can stock up on the cheese, enchilada sauce, chicken broth, stuffing fixins, beans for casserole (cream of mushroom and fried onion topping) and other non-perishables ahead of time. Lots of sticks of butter (inside the turkey, cook stuffing seperate), ice cream (goes with the chocolate cake), fruit trays, shrimp cocktail, oranges and cinnamin rolls for early risers in Thanksgiving.</p>
<p>I consider it a dry run for Christmas when I do the same thing with even more people. I do a stuffed pork roast in addition for Christmas, stretches the turkey, ham and ziti.</p>
<p>Night before Thanksgiving usually up late peeling and cooking up potatoes with my boys making loaded potato casserole…bacon, cheese, sour cream, green onions…they mash and rice them for me, and then stir the whole mix together…at least 20lbs worth…they then load up the pans…by then its well after midnight! And a few of us are up by 4 am…usually myself and oldest son, he likes to supervise and he is my heavy lifter.</p>
<p>When they were all in college they use to all fly home at the same time and I would make multiple trips to the airport. Now that they are all back in the area they run to the airport to pick up everyone who now flies in. Makes it not as hectic but it was a lot of fun and such joy seeing them come home. Now they do it with their significant others and other family/friends that travel here.</p>
<p>More to fit in my little shoe of a house!</p>
<p>You can find nice tables linens and decorations at TJ Maxx, Marshalls and Homegoods. Pricier than Ross but as far as linens they carry a nicer line. Tuesday Morning will also have some nice linens/dishes/flatware and if you want more disposable Big Lots also has a bunch of stuff as well.</p>
<p>Good luck and have fun!! I always manage to mess something up but that is what makes it so fun, talking about it at Christmas or the next Thanksgiving.</p>
<p>Kat</p>
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<p>Absolutely!</p>
<p>i always use a cooking bag for my turkeys. i cook them in the bag with the breasts on the bottom. the bag traps the juices and then the breasts baste in them the entire time. however, it does not make for a pretty turkey to serve at the table. i remove the turkey and slice it in the kitchen before serving on a platter. this method never fails to receive rave reviews!</p>
<p>i second buying a turkey today and making a trial run at cooking one. that would take a lot of anxiety out of the day!</p>