Thanksgiving weekend is fast approaching and you’re in charge of the meal. If you found this article by Google-searching ‘how to cook a turkey’ or ‘how to make Thanksgiving dinner’ it’s a safe bet that preparing a traditional Thanksgiving feast for your closest friends and family isn’t on your resume under ‘skills and expertise.’
Don’t panic. There’s still time to throw something together that will be, at the very least, palatable.
Step 1 – Lower your expectations
All of those beautiful, professional photos of Thanksgiving spreads on Pinterest are setting you up for disappointment. A very real possibility is that your dinner will look not nearly as fancy, but it can still taste good. And if it doesn’t taste good, it’s nothing a box of wine won’t help wash down.
Step 2 – The bird
Full disclosure – I’ve never personally cooked a turkey, it’s on my list of ‘things to never do.’ I have, however, searched the Interest for articles that seem relatively straightforward and geared toward mageirocophobes.
Here’s what the experts recommend:
Buy a fresh turkey – it’s likely too late to thaw a frozen turkey, which can take days depending on the size of the bird. If you already have a frozen turkey, plan on it taking five hours per pound to thaw.
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If you’re buying a fresh turkey, get it one or two days before your dinner and store it in the fridge.
Skip the brine. Next year when you’re more prepared, you could brine the turkey before roasting, which involves soaking the bird in salt water for six to 20 hours.
Next, learn your cook times and temperatures. It’s best to consult the experts on this one (scroll to the bottom for more details). Plan for anywhere from two to six hours for the turkey to fully cook.
Even ‘easy’ turkey roasting instructions include upwards of eight (eight!) steps. A simpler option is to buy a boneless, pre-stuffed turkey breast roast and throw it in the oven. Turkey: done.
Step 3 – Stuffing, gravy and cranberry sauce, the easier way
You could make a delicious cranberry sauce from scratch. Or, you could pick up a can of cranberry sauce at the grocery store and serve it in a fancy bowl.
Gravy, luckily, is also sold in most grocery stores. Instant, canned and jarred gravy, while looked down upon by traditionalists, may save the day when you realize you did not prepare for this holiday whatsoever. Instant gravy generally requires only a saucepan, whisk and boiling water, and takes just minutes to prepare. They’ll never know.
If you opted for the pre-stuffed, store-bought turkey roll, then your stuffing task is complete. If you want to go the traditional route, make sure you have some day-old bread in the kitchen. You can bake stuffing inside the turkey or in a casserole dish on its own. To save time, chop and cook the stuffing ingredients a day ahead of time. You can consult these helpful tips.
Step 4 – Ask for help
If your mum/dad/sister/aunt has offered help (be honest, they don’t think you’re up to the task either), absolutely take it. Ask them to bring a side dish or dessert then cross that item off your list.
Step 5 – Devise a back-up plan
If a traditional turkey dinner just isn’t in the cards (apparently you were supposed to order the bird ahead of time – whoops), think outside the box. Roast a whole chicken instead or plan a different menu altogether, featuring Indian mains and sides, (or delivered pizza) for example.
If you’re ready to start planning your menu, consult some recipes, make a grocery list, don’t forget the wine and best of luck.
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Time to get serious – turkey cooking tips from the pros
HOW BIG?
- For 8 people, buy a 12-pound turkey
- For 10 people, buy a 15-pound turkey
- For 12 people, buy an 18-pound turkey
- For 14 people, buy a 20-pound turkey
COOKING TIMES
The following times are for a standard oven:
- 12-pound turkey: 3 to 4 hours at 325 F
- 15-pound turkey: 4 to 4 1/2 hours at 325 F
- 18-pound turkey: 4 1/2 to 5 hours at 325 F
- 20-pound turkey: 5 to 6 hours at 325 F
With files from The Associated Press
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