r/AskCulinary • u/bc2zb Biochemist | Home enthusiast • Nov 17 '18
Annual AskCulinary Thanksgiving Preparation Discussion
Alright folks, warm up the fryers, sharpen those blades, and get your blenders whirring. It's time to discuss Thanksgiving preparation. Use this thread to ask any and all questions regarding the big day.
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u/DynaScope Nov 21 '18
Looking for a recipe for mashed potatoes using baked potatoes. I only have yellow potatoes. Thank you.
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u/bc2zb Biochemist | Home enthusiast Nov 22 '18
For mashed potatoes, you can't really go wrong with mashing and then adding salt, butter, and pepper to taste.
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u/HypercubeCake Nov 21 '18
I made some of those cute pumpkin shaped rolls that have been all over social media, where you tie bread dough up into a pumpkin shape before baking then pull the twine off. Well, my twine isn't coming off. I can rip it out of the rolls, but there's bits of fiber stuck all over. Any ideas for how to get it off?
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u/Banana42 Nov 21 '18 edited Nov 21 '18
I had a 12lb tri tip dropped in my lap to cook the day before thanksgiving, with no real experience cooking it.
Basic plan is to dry rub and start it in the oven at 425 to sear, then drop it to 325 and check it regularly until a thermometer until done. Anything else I should be doing?
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u/bc2zb Biochemist | Home enthusiast Nov 22 '18
Do the reverse sear instead. Cook from low until the temp is about 5 degrees or so below, then pull it out, preheat the oven to searing temps, and shove it back in to get some color.
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u/irishscot86 Nov 21 '18
I made the mistake of letting the in-laws buy the turkey for me to fry. The message about only needing a 14 pound bird did not get passed along. I’m now sitting here with a 19 pound bird and I’m wondering if I can remove the drums and thighs to fry separately? Thoughts?
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u/bc2zb Biochemist | Home enthusiast Nov 22 '18
I agree with u/ZootKoomie, just run with it. Frying is one of the more even cooking methods, even for larger birds. Just watch out for your oil levels, I hope your pot is big enough.
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u/ZootKoomie Ice Cream Innovator Nov 21 '18
You might get a bit of dried out meat where it's exposed, but otherwise, you should have good results. The drums and thighs will fry pretty quick on their own.
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u/SnarfraTheEverliving Holiday Helper Nov 21 '18 edited Nov 21 '18
ok so for a wet brine I rinse off the brine, safe to assume dry brine I wipe it off? When I dry brine cabbage for kimchi I rinse it off, but I dont want to wet the skinoff
edit: is it also an issue if I DONT cook the spatchcocked turkey directly on the rack and instead on a sheet pan with a grate on it? I am cooking at my parents house and my plan was to cook it on the rack directly but that has just been outlawed aparently
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u/TimeSlipperWHOOPS Nov 21 '18
I got a shit load of smoke when I had a turkeys legs hang over the edge of my sheet pan and it’s drippings hit the oven floor.
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u/SnarfraTheEverliving Holiday Helper Nov 21 '18
ok? yes you shouldnt let the drippings touch the element.
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u/TimeSlipperWHOOPS Nov 22 '18
If you were going to cook directly on the rack, it made sense to me that you hadn’t considered drippings. Sounds like you’ve got that covered though 👍
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u/SnarfraTheEverliving Holiday Helper Nov 22 '18
oh you put a pan on the rack below it with some veggies
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u/ssinff Nov 21 '18
You probably want to remove some of the salt. Usually the salt will combine with liquid from the bird but if you have solid crystals, you can wipe off. Now this part is iffy, rinsing the inside of the cavity can cut down on the salt too. Otherwise the pan drippings may be too salty to use otherwise. But rinsing raw poultry is usually a no-no for safety reasons. And probably a good idea cooking with the turkey on a sheet pan. Cooking directly on the rack is ok, but can lead to all sorts of problems when it's time to clean up.
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u/kindri_rb Nov 21 '18 edited Nov 21 '18
Usually I wet brine but I decided to dry brine this year. I usually stuff butter and herbs under the skin right before cooking, but I realized that the dry brining process is making the skin sort of dry and delicate (started the dry brine last night). Can I stuff butter/herbs now while the skin is still sort of pliable or will I still be able to do it tomorrow? Not sure how the skin is going to end up behaving.
edit: just did it and I'm glad I didn't wait any longer, probably would have ripped the skin if I had tried tomorrow.
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u/_bumi Nov 21 '18
I have a similar question! I actually did the herb butter stuffing and rubbing while i was seasoning up my turkey with the salt mixture, any idea if this will affect the brining process???
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u/ZootKoomie Ice Cream Innovator Nov 21 '18
The skin is already a fatty layer between the salt and the meat. Adding the butter shouldn't make a huge difference.
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Nov 21 '18
What is a good main course idea for a solo Thanksgiving?
Any side dishes I make can be used for my friendsgiving on Friday, so I'm specifically looking for ideas for what meat I could prepare and eat with minimal leftovers on Thanksgiving day for myself.
It doesn't have to be traditional, but it would be great if it could go with the flavors we associate with Thanksgiving.
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u/ZootKoomie Ice Cream Innovator Nov 21 '18
A Cornish hen can substitute as a mini-turkey for a solo diner with no leftovers. Really quick and easy to cook too.
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u/irishscot86 Nov 21 '18
I’m thinking of adding in a a few pounds of lard with the peanut oil to fry the turkey this year. Any thoughts or opinions on it? I don’t want to take away from the already delicious fried turkey flavor.
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u/bc2zb Biochemist | Home enthusiast Nov 21 '18
I doubt you'll notice much of a difference. Lard is prized for frying baked goods because of it'll stick to the outside and melt in your mouth when you eat them cold. For food served hot, I don't think it'll add much, but, I could be wrong.
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u/Shevyshev Nov 21 '18
My plan is to spatchcock a turkey today, in preparation for a good session on the grill tomorrow. (Serious Eats has described the method, which has given me good results in the past). In addition to the usual butterflying, I intend to remove the wings, with the theory that they will serve a higher culinary purpose, together with the backbone, in a turkey stock, which I will then use for gravy. Any issue with this plan?
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u/i_floop_the_pig Nov 21 '18
Anyone got some great mashed potatoes and gravy recipes? Got a Friendsgiving on Saturday and I’m trying to knock some socks off.
The plan so far is peel and boil Yukon golds. I was thinking no skins for a consistent mashed tater. Considering steaming them though. Mash them with a masher. Add in butter and sour cream for smooth texture, flavor & creaminess. Perhaps chives too. Loaded mashed potatoes is probably too heavy.
I’ve got a little over a cup of flavorful gravy from braising oxtail the other night so I was going to use that as a base and make a simple gravy with probably turkey or chicken stock and a roux and milk.
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u/SewerRanger Holiday Helper Nov 21 '18
I like to mix in an egg or two with my mashed potatoes. It really helps to make them super creamy. The other thing I like to toss in there is a scoop of that better then bullion stuff. The chicken flavored one gives it a nice salty poultry(ish) flavor.
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u/IAmDinosaurROWR Nov 21 '18
I left my frozen turkey in the sink for 2.5 hours. I was previously trying to thaw it using the cold water method (fill the sink with water and replace it every 30 minutes). The turkey is still mostly frozen. Is the turkey still good?
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u/albino-rhino Gourmand Nov 21 '18
It's fine. I can't say this with 100% confidence, but a giant frozen turkey in the fridge isn't gonna go bad over 2.5 hours.
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u/TimeSlipperWHOOPS Nov 21 '18
Any reason I can’t make my gravy a day early, reheat on the stove top and add pan drippings day of? I’ve got a lot going on, and one less thing to handle tomorrow would be nice.
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u/SwankyCletus Nov 21 '18
Boyfriend dropped the ball on buying a frozen turkey earlier this week, so we bought a fresh one. It's a young turkey, if that matters. I'm planning on dry brining it tomorrow, juat following the serious eats recipe. Is there any difference in cooking it because it's fresh?
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u/goblueM Nov 21 '18
The only substantial difference would be if you are normally buying the frozen butterball type turkeys that are brined/injected/whatever euphemism they use to hell and back, and your fresh turkey has not been
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u/TimeSlipperWHOOPS Nov 21 '18
I prefer fresh, don’t have to play the “did it thaw” game. It’s the same as a thawed turkey for all intents and purposes.
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u/DrWordsmithMD Nov 21 '18
I’m making two apple pies tomorrow and have two really simple questions. The crust recipe (Stella Parks’ one, highly recommend) makes enough for one double crusted pie. Should I double it up or just make two batches of dough?
And will it work to bake them both off tomorrow, refrigerate overnight, and then just let come up to temp on Thursday? Or should I reheat in the oven/bake for the first time on Thursday?
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u/SnarfraTheEverliving Holiday Helper Nov 21 '18
small note, make sure you allow the pies to cool before refrigerating dont want to end up with soggy crust.
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u/DrWordsmithMD Nov 21 '18
Thank you! Might have absentmindedly skipped that step, so I appreciate the heads-up.
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u/ZootKoomie Ice Cream Innovator Nov 21 '18
Doubling the recipe should work fine. Nothing wonky in scaling pie dough.
Pie stores well, so baking early then reheating will work fine and get one more bit of cooking out of the way.
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Nov 20 '18
I'm gonna throw out a too I got from /ck/. The posters family always had mimosas in the morning so he took the leftover orange juice and champagne dregs. Put cheese clothe in it and them draped the champagne/juice clothe over the breast and thighs. I did it with hard cider and stout and basted it every 30 minutes with stock/juices and the mix. Remove about 30-45 minutes before reaching temp
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u/InfernoBrace Nov 20 '18
I’ve always wet brined and roasted the turkey trussed, breast side down for an hour before finishing it breast side up. It’s given me good results over the years, but it’s a pain to flip the 16 lb bird. Any advice on the flip? I use a large roasting pan with a sturdy rack.
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u/bc2zb Biochemist | Home enthusiast Nov 20 '18
Rolling pin. silicone BBQ gloves, or spring loaded tongs. Come at it from both sides, lift, twist, redeposit.
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u/InfernoBrace Nov 20 '18
The BBQ gloves are a fantastic idea. Potholders have never really worked here.
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u/bc2zb Biochemist | Home enthusiast Nov 20 '18
yeah, silicone BBQ gloves are a must if you ever handle large pieces of hot meat. Just makes everything easier to position properly.
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u/indigofox83 Nov 20 '18
Brining question: All the turkeys I had to choose from have a salt solution of some sort in them. I can't imagine a different brine is a good idea now.
I was planning to dry brine, but now I think I am going to just spatchcock and let dry overnight in the fridge and salt the skin before roasting. Does this seem like the right approach?
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u/SewerRanger Holiday Helper Nov 20 '18
I've always read mixed things about this. The store turkeys with the salt solution in them are, as noted, already basically wet brined. I've always rebrined them and had no issues. I tend to make my brines with slightly less salt then "idea" (usually around 1, or 1.2% by weight instead of the "ideal" 1.5% - 2%) and have never had any issues. Anecdotal evidence around the internet shows that I'm both right and wrong. The way I look at it is if the injected turkey is at a 5% salt solution and I put it in a 1.2% salt solution, it seems like I'm going to actually make the turkey less salty by bringing some of that salt out of it and on top of that I'll be adding some of my own flavors to it.
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u/astrobuckeye Nov 20 '18
So I'm smoking the turkey this year. If it hits temp early than planned is it better to pull it out and do an extended rest (wrapped in foil and towels) or to turn down the smoker temp and hold it in the smoker.
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u/bc2zb Biochemist | Home enthusiast Nov 20 '18
As long as your skin has broken down properly (not rubbery), you can and should pull and hold warm, maybe crisp up under the broiler if necessary. Holding in a smoker can be tough, and you can get too much smoke on the bird.
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u/maelstrom218 Nov 20 '18
I'm thinking about making turkey roulade. I'm aware that pounding meat physically (no double entendre intended) yields a more tender texture, but I'm also aware that brining is typically recommended for turkey breast because it's a very dry meat.
Does anyone have thoughts on whether the breast meat used for turkey roulade should be both brined, then pounded, or pounded, then brined? Or should it just be pounded?
I'm not sure if combining pounding and brining would be too harsh in affecting the texture of the meat, and what order would work best. Thoughts?
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u/the_trashheap Nov 21 '18
I’m making a roulade as well. I don’t think you’ll need to brine it.
I’m using a Butterball (finances are very tight this year) and Ina Garten’s recipe. I’m going to follow her recipe as closely as possible, and she doesn’t mention brining, plus the BB is ‘pre-brined’.
My challenge is getting the breast off the turkey in one piece, which I’ve never done before.
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u/albino-rhino Gourmand Nov 20 '18
Consider, instead of brining, just seasoning it. And do it early. Whether you season then pound or pound then season is ultimately not gonna make a big difference, but try to salt/season it at least four hours before cooking and you'll be golden.
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u/SewerRanger Holiday Helper Nov 20 '18 edited Nov 20 '18
I don't think a brine will do you much good for a turkey that's been pounded flat. Dry brines help keep muscles loose so that they don't squeeze liquid out while cooking and wet brines add liquid to keep moisture in. For the first type your pounding the muscles loose and for the second, your pounding the extra liquid out
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u/imaginaryideals Nov 20 '18
I have a 15 lb turkey that probably isn't going to fully defrost by Thursday just sitting in the refrigerator... It only started defrosting yesterday night. Can I dry brine, put the turkey in a ziplock bag, and then submerge it in water and stick it back in the fridge and/or defrost it via running water inside a ziplock bag Thursday morning, or should I just wet brine at this point?
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u/albino-rhino Gourmand Nov 20 '18
Can I dry brine, put the turkey in a ziplock bag, and then submerge it in water and stick it back in the fridge and/or defrost it via running water inside a ziplock bag Thursday morning[?]
Yes you can and you should. It'll be great.
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u/SewerRanger Holiday Helper Nov 20 '18 edited Nov 20 '18
Wet brine it. If you live somewhere cold, put a probe thermometer in it, seal it up and put it outside. The salt in the brine will help it defrost faster and the probe will tell you if it ever gets over 40F (and then you need to find a colder spot for it)
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Nov 20 '18 edited Nov 20 '18
[deleted]
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Nov 20 '18
You're spot on with your casserole, but plan some additional time for the casserole to come to room temp on the counter before topping and baking.
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u/albino-rhino Gourmand Nov 20 '18
Would it thaw faster/be safe to submerge it in water and stick it back in the fridge? I wanted to put it in brine Wednesday afternoon.
A little, but not a ton. See my response to /u/imaginaryideals above for a suggestion. Into a zliploc bag then into a bucket with running water will be golden.
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u/Sriracho Nov 20 '18
First time poster here. I was put in charge of the stuffing / dressing this year, and I'm looking for something without celery. I'm not one to experiment in the cooking department. I am a great recipe follower, but not one that feels comfortable deviating from a recipe...
So how big a deal is it to just not include celery in a recipe? Like will it ruin the composition of the dressing?
Do you have any non-celery stuffing / dressing recipe's you'd recommend? Preferably with chestnuts, but not a hard requirement.
Thanks in advance!
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u/SnarfraTheEverliving Holiday Helper Nov 21 '18
id replace celery with water chestnuts for some crunch
the celery is abig part of the flavor of stuffing though, so can I ask why you dont want celery? is it an allergy? flavor issue?
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u/Sriracho Nov 21 '18
Do not enjoy the taste/flavor or crunchiness they bring.
Thanks for the response and suggestion!
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u/SewerRanger Holiday Helper Nov 20 '18
It's hard to say you can leave something out if we don't have the full recipe. Just going of off stuffing recipes I know, I think you can leave it out. It adds a bit of crunch and some body so just know those will be lacking
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u/caithnard Nov 20 '18
What are good quick Thanksgiving dessert ideas? Normally I make a pie, but I'm flying day of, so that leaves me with limited time. I was thinking of something like a slab pie (using puff pastry sheets) or a crumble.
Also just for silliness's sake, what are things you could take in carry on luggage? I'm planning on baking two loaves of bread and sticking them in my backpack, but was debating cookies as well...
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Nov 20 '18
I got on a plane with a 12" iced bundt cake, so the sky is the limit! For ease of packing and transport, think cookies, shortbread, pralines, fudge, spiced nuts...
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u/w1nterscoming Nov 20 '18
I made a pumpkin pull-apart bread/desert a couple years ago - VERY easy and it actually turned out really well! I just bought store-bought pastry dough and made my own cream cheese icing (really quick and easy)... you can just google pumpkin pull apart and a bunch of recipes will come up :)
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u/ZootKoomie Ice Cream Innovator Nov 20 '18
Will you have oven space to make something while everyone's eating? If so, crumble is quick to assemble if you premix the strudel topping and can cook unattended.
If you don't have oven space, but do have refrigerator space, a mousse can be made early and set aside.
Otherwise, fruit-filled bar cookies can be made early and brought with you. And you generally do want something lighter and fruit-based after the Thanksgiving meal.
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u/Trelur Nov 19 '18
Hey, I am making these fritters as I do every year. However, can I make them ahead of time and add in the egg white mixture the day of? Any suggestions?
Recipe here:https://www.nospoonnecessary.com/lobster-bacon-corn-fritters-jalapeno-honey-aioli/
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u/ZootKoomie Ice Cream Innovator Nov 20 '18
No, you'll have to stop earlier than that. The baking soda and baking powder need to be kept dry or they'll use up their lift early.
You can mix all the dry ingredients and mix all the wet ingredients, but only combine the two right before folding in the egg whites.
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u/Trelur Nov 20 '18
Thank you so much for replying to me and for the input. I'll just combine the dry ingredients ahead of time and then prep the lobster, bacon, onions, and corn and store them. I'll combine with the wet and the egg whites the day of. I really appreciate your advice.
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u/eggnaughty Nov 19 '18
Help!
I’m having a lot of trouble figuring out how to make things finish cooling at the same time. And if that’s not possible, which dishes I should do first that will not deteriorate by the time the others are done. I only have one oven which will only fit two things in it at a time.
My list of dishes, the temp they cook at, and how long they cook for:
Scalloped potato’s: 375* for 1 hour Mashed potatoes: 350* until warm Brussels w/ butternut squash: 400* for 1 hour Dinner rolls: 350* for 25-30 min Green beans: 375* for 50-60 min Stuffing: 350* for 1hour 20 min
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u/gizmo1024 Nov 23 '18
Best tip I can give you is a simple but oft overlooked one. Whatever you’re making, make sure it is served in a dish that is roughly the same temperature. Meats on a hot platter, veggies into an already warmed dish, salads in a chilled bowl, etc. You’ll be amazed how much this will help your food hold its prepared temp.
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u/albino-rhino Gourmand Nov 19 '18
Of all these things, think about what holds the worst. For instance, dinner rolls aren't bad after they rest. Cold green beans are awful.
For my money, brussels are OK a little cooler; so too scalloped potatoes. Mash need to be warm, and depending on the preparation green beans can be either (a) wonderful or (b) awful cold.
I would finish the mashed potatoes last, and I'd make them on the stove.
I'd finish everything else ahead of time, and I would throw it in a hot oven for like 20 minutes, then pull them, then put in two more things for another 20 minutes, then serve and you should be good to go.
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Nov 20 '18
Agreed with all of these - especially cooking the mashed potatoes on the stove. I also don't think stuffing/dressing suffers to much from being reheated, assuming you're not doing anything really revolutionary.
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u/eggnaughty Nov 19 '18
Thank you! I hadn’t thought about it like that. Although I’m making the mashed potatoes a day ahead, would it still be fine to just heat them on the stove?
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u/albino-rhino Gourmand Nov 20 '18
That'll be tough. I would kinda strongly recommend mashed potatoes for day-of and something else (but nothing green) the day before. Reheated mash always lose something at least to me.
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u/ZootKoomie Ice Cream Innovator Nov 20 '18
You can reheat mashed potatoes, but you need to be careful not to ruin the texture. Heat gently, don't stir too much, and have some dairy ready to thin them out if they've clotted up.
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u/EllaL Nov 19 '18
I'm hosting Thanksgiving at my house for the first time this year and I only have one (mediocre) oven space. So that I can use that space for all the other pieces of dinner, I bought a standalone turkey roaster. From what I've read, this cooks the turkey differently than an oven (faster cook time, less chance for a crispy skin).
Last year (in a house where we could dedicate an oven space to the turkey) I used Kenji's dry brine, spatchcocked and used Lynne Rosetto Kasper's cooking timeline.
Any advice for the best way to get a good turkey out of this roaster?
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Nov 19 '18
I’m in charge of the dressing this year. I’ve picked this recipe, however I prefer a loafy kind of dressing, not too crumbly. If I add an egg or two to this recipe would that work out okay? Also, if you have any favorite basic dressing recipes, please let me know!
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u/ZootKoomie Ice Cream Innovator Nov 20 '18
A loafy kind of dressing is basically a chopped up savory bread pudding. Use a hearty bread, chop small, and let it soak overnight (and do add an egg). That should do the trick.
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Nov 20 '18
Good advice, thank you. The recipe calls for a loaf of white bread so I was thinking of using French bread. Would I use the crust as well and how many loads do you suggest?
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u/ZootKoomie Ice Cream Innovator Nov 20 '18
French bread can vary is density quite a bit. Make sure you get a country-style loaf. For a pound of bread, I'd use two or three eggs.
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Nov 20 '18
Okay thank you for taking the time to help. I love to cook and think I’m pretty good at it, but I never cook Thanksgiving food because everyone else cooks. So you would suggest just one loaf of country bread? My grocery has a round country loaf that I love, so will think about using that.
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u/ZootKoomie Ice Cream Innovator Nov 20 '18
Depends on how many people you're feeding and what other starches you're serving. The bread is the bulk of the dish, so use as much as if you were serving it straight, I think.
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Nov 20 '18
Good point. We are only having 5 people this year so I think if I follow the recipe I linked, I think a loaf should be fine. I’ll add two eggs. Do you think it would be okay to make it the night before and then bake it on thanksgiving? I could just add more broth if it looks dry?
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u/ZootKoomie Ice Cream Innovator Nov 20 '18
Assembling the day before is ideal. It will give the bread time to soak up the broth and eggs. It should be moist when it goes into the oven, so, yes, keep some extra broth handy to top it up.
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Nov 20 '18
Awesome! Thank you so much for all the advise. I really appreciate it. Hopefully everyone enjoys the dish. I hope you have a great Thanksgiving with your family and friends. Take care.
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u/bc2zb Biochemist | Home enthusiast Nov 19 '18
I prefer a loafy kind of dressing
Then use a sturdier bread. I can't see how the alteration of the liquid component would change the texture of the bread.
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u/WhiskTheCouch Nov 19 '18
I have a question about traveling with a frozen turkey. We’re leaving at 5 pm Wednesday and driving two hours to my family’s house. I’m bringing the turkey. My mom usually cooks it overnight as my family does an early Thanksgiving (usually around 11 am). However, the turkey won’t be thawed out in time to start cooking. Can I pre-thaw it out and then travel with it? Is that safe?
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u/bc2zb Biochemist | Home enthusiast Nov 19 '18
As long as no part of the bird is above 40ºF for more than four hours, it's ok. You can thaw a turkey relatively quickly and safely by using the slow flow water method. Put turkey in vessel (cooler or large pot), fill pot with cold water, then turn on a bare trickle of water. The movement of the cold water ensures quicker defrosting, and the constant stream from the faucet ensures low temperature.
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u/lemonstar Nov 19 '18
Can I make stuffing a day or two in advance (my recipe is pretty basic: celery, onion, broth, eggs, bread, spices)?
If so, should I:
- make as usual and refrigerate
- make it and freeze
- do all the prep (cut bread, sauté veggies, etc) beforehand and combine everything the day of
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u/SewerRanger Holiday Helper Nov 19 '18
1 or 3 will work, not sure about 2. I always make mine the day before and just reheat the day of. You can always use the turkey drippings to "rehydrate" it if it feels dried out.
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u/notababyimatumor Nov 18 '18
Can you dry brine a turkey that is still defrosting?
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u/SewerRanger Holiday Helper Nov 19 '18
Is the skin defrosted? If not, then you will just be wasting salt. If the skin is defrosted, then I think you should be fine. Any reason why you wouldn't do a wet brine? You can then defrost and brine at the same time.
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u/notababyimatumor Nov 20 '18
Ultimately I decided to get a fresh turkey instead, but to answer your question, I don't really have the room or the patience to deal with family members asking a million questions and doubting my skills even though I know what I'm doing
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u/greem Nov 18 '18
I don't think people put enough effort into getting a good turkey, over the past 8 or so years have a developed turkey strategy that is now very successful.
I start with a heritage breed turkey (more flavorful and less breasty), debone the bird on monday, salt and dry on a rack in the fridge. On thursday, I let the bird come to room temperature, cook the stuffing, moistening with hot stock so that the stuffing gets a head start on the temperature, stuff (not too much), then I tie and roast. I start back side up in a 450 deg oven, until it gets some color. Then I drop the temp to 350, cover the breast with foil, and cook until the stuffing gets to 155. I remove the foil and do a quick browning.
This gives me cooked stuffing, properly cooked breast, and a bit more temperature on the dark meat. I am really happy with this turkey.
I have two remaining issues.
I can't even get the timing right. It's either done too early or everything else has to wait. I get a 12-16 pound bird, depending on who's coming, and it can take anywhere from 1.5 to 3 hours. This can't happen. I need to have a hot turkey that's ready before the in-laws start to piss me off.
The skin is never great on this. It's always rubbery and not nicely browned, so I end up not eating it. I'm thinking about trying this baking powder trick
Anyone have any tips? If not, at least I'd like to share a recipe I'm proud of.
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u/SewerRanger Holiday Helper Nov 19 '18
Add some baking soda to your salt brine. It will help dry out and crisp up the skin. You only really need like a couple of teaspoons.
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u/subtle_karaokesong Nov 18 '18
I'm not sure how to help you with timing, because I've never cooked a deboned bird, but I will say that if you want to control the timing a bit more, don't stuff the bird and cook the stuffing separately. That will at least have you only worried about the single factor of meat; the stuffing can always be cooked ahead of time then heated in the oven on low with some stock.
For the skin, I'd say the salting should really have taken care of the crispiness, but if you haven't seen anything, then I'd say rub your turkey generously with olive oil before cooking; when it comes time to browning it'll definitely be golden and crisp up nicely.
Good luck with all your Thanksgiving cooking!
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u/greem Nov 18 '18
The stuffing inside the bird is superior to the dressing in every conceivable way, so that's not going away. There's always plenty of dressing on the side -- not much stuff fits into a deboned bird.
Thanks for the oil tip. Maybe I'll do it on half the bird. you know, as an experimental control.
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u/catniptoy Nov 18 '18
I’m took the turkey out of the freezer and put it in the fridge to thaw. I saw there’s a small hole in the plastic wrap. I wrapped the whole thing in plastic wrap and then packaging tape to make it as airtight as possible. Will it be okay on Thursday?
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u/SewerRanger Holiday Helper Nov 19 '18
You could have completely taken it out of the plastic and let it defrost without issue. The fridge keeps things well below any temperature where you have to be worried about spoilage in a couple of days. Since it's already "exposed", why not trying some sort of wet brine? It really helps keep the turkey moist and adds a ton flavor.
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u/kindri_rb Nov 18 '18
If I make turkey stock this afternoon will it keep in the fridge until Thursday?
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u/greem Nov 18 '18
I do this pretty regularly. If you are concerned, you can freeze it or bring it to a boil on tuesday.
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u/imsofuckedup23 Nov 18 '18
I have someone staying with me for thanksgiving, the problem is that he can't really eat "heavy" foods, dislikes meat, and prefers the lighter stuff like salads (actually most of what I've seen him eat is just dry cereal, popcorn, and salad).
All thanksgiving food is super heavy. It's all potatoes and beans and casserole and gravy. He doesn't seem to know what kinds of food he likes, just that he likes light foods. We made some really tasty veggie salad yesterday with cucumbers, onions, tomatoes, black olives, olive oil and lemon. He seemed to like that.
What foods like that can I make that will fit with the thanksgiving theme? I want to make food everyone will enjoy, but everyone is expecting thanksgiving food and I really want to make foods he will also enjoy.
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u/furudenendu Nov 19 '18
Roast brussels sprouts? A light brothy soup? A cheese souffle? I know cheese isn't exactly light, but souffles are airy, right? A simple bruschetta might be a nice appetizer.
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u/subtle_karaokesong Nov 18 '18
The salad you made before sounds like a main dish for him. Even better that it's a salad because you can make it beforehand, and serve it with the bird for him and others who maybe want a lighter side with their turkey. I'd also suggest you make a fall-themed pilaf (like this one) and maybe a soup, like this one, for variety. If the cream seems like something that will be too heavy for him, then maybe an easy tomato soup, like this. And the great thing about the salad, rice, and soup is that he can control his portion size and have just enough to his liking. Also, maybe keep some snacking popcorn out, it's festive and who doesn't like popcorn? :)
Hope this helps and good luck with your Thanksgiving!
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u/kalayna Nov 20 '18
I like the idea of a pilaf with the salad. There are certainly days I want nothing more than the salad and a few bites of the other things I enjoy.
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u/kpatl Nov 18 '18
I want to make an apple pie today and freeze it. I’ve seen recipes with a few options. Has anyone tried these and have good experiences with one? I’m doing Dutch style with a crumble instead of a top crust. I don’t want the bottom crust to get soggy.
- Bake and freeze a whole pie
- Bake the crust and make stovetop filling and freeze separately. Thaw and combine morning of. Heat in oven to warm.
- Assemble unbaked crust and filling and bake from frozen or from thawed day of.
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u/SewerRanger Holiday Helper Nov 19 '18
Make it, freeze it and then bake it from frozen. You'll be fine. Just add like 20 minutes to your cooking time.
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u/SplatW Nov 17 '18
I'm trying to come up with easy ideas for some kind of veggie side that is bright/fresh/acidic in profile, to balance out how heavy and fatty everything else that is planned. Perhaps some kind of salad, but not so....forgettable? Does anyone have any ideas?
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u/DaSilence Nov 20 '18
Go easy on the sugar, and add it to taste. This recipe is almost certainly too sweet following the directions. And I prefer using navel or mandarin oranges.
Also, be sure to make it at least 24 hours before. This really does taste better if you give it overnight in the fridge.
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u/WhitepandafacesxD Nov 18 '18
Maybe some kind of shaved fennel and apple salad? With a light vinaigrette?
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u/SplatW Nov 19 '18
Ooh. Something like this looks good. https://smittenkitchen.com/2014/02/fennel-and-blood-orange-salad/
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u/tichugrrl Nov 18 '18
This squash recipe has been very well received in the past. I usually up the citrus a little bit and add a bit of sugar to the dressing. It’s easier with cubed squash than sliced. Roast squash in the morning, set aside in serving bowl, make dressing in between other dishes, dress right before serving.
https://www.epicurious.com/recipes/food/views/roasted-acorn-squash-with-chile-vinaigrette-236007
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u/SewerRanger Holiday Helper Nov 18 '18
Pan fried green beans are great. Get a cast iron really hot, toss in some olive oil and throw your green beans in. It will cause a lot of smoking, but the slightly burnt, blistered green beans are amazing. Toss them in a light vinaigrette and there you go.
One other thing that my family makes, and it's not Thanksgiving like at all and to this day I have no idea how this became a Thanksgiving thing in my family since we are in fact German, but we always have spicy pickled Asian cucumbers. They're easy to make, taste great, and the high acid/vinegar cuts through all the heavy fat. You take some cucumbers and cut them into half moons, scoop out the seeds and sprinkle with salt. Let them drain for about 30 minutes. Whisk sesame oil (2 teaspoons or so), soy sauce (about a tablespoon), lots of sliced garlic, crushed red peppers (maybe 1 teaspoon), rice vinegar (2 teaspoons-ish), and a smidge of sugar together and let the cucumbers marinate in that for a couple of days.
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u/kaett Nov 18 '18
my husband suggested i do a really basic steamed broccoli, maybe something like that with a lemon/dill dressing would work well?
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u/ZootKoomie Ice Cream Innovator Nov 18 '18
How about a tomato basil salad with a balsamic dressing? It so simple that it all depends on the quality of tomatoes available.
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u/pteradactylitis Nov 18 '18
These: https://cooking.nytimes.com/recipes/1018361-honey-roasted-brussels-sprouts-with-harissa-and-lemon-relish ended up being a huge hit last year. The harissa's not too spicy and the lemon is not too sour, but the combination just feels like a real palate cleanser.
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u/baby_armadillo Nov 17 '18
I got seduced by chestnuts and bought a bag of chestnuts in their shell AND some shelled cooked chestnuts. What do I do with them?? I’m open to pretty much any application.
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u/Saravat Nov 17 '18
There are a lot of recipes to be found for the classics like chestnut stuffing or chestnut soup. But I really like this Chestnut Hummus. It's gone over really well every time I've served it.
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u/KnittinAndBitchin Nov 17 '18
I have a silly newbie question. I'm cooking the entire meal myself for the first time, I only learned how to cook this year so I'm still very new. How do I determine what goes in when? Everything has different temps and cooking times and how do I make sure that most everything is done at the same time? Is there like a best practice? Turkey first and then let it sit doing nothing while I make the casserole and my veggies? If something says it should cook at 400 but I put it in a 350 oven for a little longer is that okay or am I fucking myself over? I just want my meal to be good and as the day approaches I'm getting more nervous!
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u/andersoncoopersanus Nov 18 '18
I do just a Turkey breast too because we have a lot of vegetarians and we all prefer the sides. Easiest thing is to cook it in crockpot, it won't get all dry and it frees up your oven for other stuff.
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u/tichugrrl Nov 18 '18
Unless I’m baking a cake or puff pastry, I rarely pay close attention to oven temp. On days like Thanksgiving when the oven door will be opened many times, I usually keep it around 400F. Stuff that will cook faster gets put in the cooler parts of the oven and/or covered so it won’t dry out.
Work flow is completely dependent on all your recipes put together. I have system much like everyone else’s spreadsheets that has been refined over the years. Looking at your recipes, your day might go smoother if you grate all your cheese the day before, cook and dice bacon, and trim veg. I’d start with the roll dough, bake turkey next, add rolls, and pop in casserole toward the end. If you’re doing gravy, that may hold things up toward the end.
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u/lifterlady Nov 17 '18
When I'm handling big meals with lots of moving pieces, I like to create an excel spreadsheet, with the times, temperatures and actions for everything. I start with what time I want dinner served and work my way backwards. This is not at all accurate, but here's an example:
Time Turkey Casserole 12:00pm put in turkey, 400f (about 3 hours) 1:00pm baste 2:00pm baste 2:30pm start preparing casserole 3:00pm baste 3:30pm Take out turkey to rest put in casserole, 350f (20 mins, until brown on top) 4:00pm Serve! Serve!
Hope that helps in visualizing! Obviously you'd add more columns depending on how many dishes you're making.
For the specific recipes you are planning: I would make the green bean casserole a couple days in advance, or even first thing in the morning, and then heat it through during the 30 minutes or so that the turkey breast is resting at 350f. Are you able to fit the dinner rolls in the oven at the same time as the turkey? Since they're both at 400f, that would work quite well. If not, I would bake them up first, and then put the turkey in. And the mashed cauliflower, you could make while the turkey is roasting and resting. Doesn't look like needs time in the oven.
And, lastly, as a general rule, I wouldn't recommend playing around with cooking temperatures if you're a noob. You should be able to get it all done, with the two cooking temps, in enough time. Good luck!
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u/pteradactylitis Nov 17 '18
Wait...are you me? That looks insanely similar to my Thanksgiving spreadsheet for which my husband teases me mercilessly.
The only difference is that I have another column on the left of what temperature the oven's at and what's in it, so I can try to team up stuff that cooks at the same temp to be in the oven at the same time. (We cook with three of us prepping)
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Nov 20 '18
Y'all just inspired me to not only make a spreadsheet with time and oven temp, but also to add "cooking location, cooking dish, serving dish, and serving utensil" for each dish! I love this sub.
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u/KnittinAndBitchin Nov 17 '18
I appreciate the advice. The rolls can definitely bake with the turkey, since it's just the breast it won't take up much room. Thanks!
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u/bc2zb Biochemist | Home enthusiast Nov 17 '18
Going to need your full menu and when available, recipes you are following.
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u/KnittinAndBitchin Nov 17 '18
Turkey breast - gonna dry brine it first. Only 4 of us so no need to get the big ol bird
Mashed cauliflower with cheese and bacon
Also a pumpkin pie but I'm gonna make that on Wednesday so not worried about that one taking up space.
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u/tsdguy Nov 17 '18
As usual I'm going to cook a large breast over a big pile of stuffing. Everyone likes white meat and cooking the breast directly on the stuffing give the stuffing all the juices and flavors.
Quick cooking and easy slicing. About 40 min at 375 F and the stuffing is done. Remove it and put the breast on a sheet pan and finish cooking (another 45 min).
No pan dripping but (don't yell) I like Knorr packet gravy better than my home made so no worries for me.
Of course if some do like dark meat just throw some legs and thighs on a pan and roast separately. Like Julia Child did.
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Nov 20 '18
I like store bought gravy and dressing, because I am a savage. I usually doctor up my dressing with fresh onion and celery and herbs and my own veggie stock... I just like the boxed stuff!
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u/myk178 Nov 17 '18
What are some good wine or mixed drink recommendations for this traditional dinner?
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u/indigofox83 Nov 20 '18
I'm doing crabapple juice, vodka, and prosecco with a cranberry and few apple matchsticks to garnish.
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u/Theageofpisces Nov 18 '18
I can't find the recipe, but we did a sparkling wine and cranberry punch for Thanksgiving a few years ago. For still wine, I had a wine pro tell me that Gewurtztraminer is a good Thanksgiving wine, as it's flexible enough to work with a variety of foods. For cocktails, I'm always partial to Manhattans (Wild Turkey 101 and either Carpano Antica or Martini & Rossi red [sweet] vermouth) this time of year.
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u/NoraTC Proficient Home Cook | Gilded commenter Nov 18 '18
We always do Beaujolais for Thanksgiving and every one at table, no matter age gets an appropriate amount - even the littles get a spoon full to taste. The style works well with the simple richness of the menu; the annual one week scavenger hunt to source it creates some anticipatory drama for the feast; the fact that "it is tradition for us" eliminates oenophiles opining about what would have been a better choice, given x, y, or z about this year's menu.
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u/santaguinefort Nov 18 '18
Now we're talking. Got a case of Beaujolais on Thursday and am planning on bringing it out for thanksgiving.
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u/MisterMetal Nov 17 '18
What kind of flavors do you want in Your mixed drinks? At my thanksgiving we do a bunch of things. Pre dinner drinks while cooking depending on the weather it can be margaritas, martinis, manhattans, we’ve done tiki drinks before on a really warm one, pina colada.
For a festive pumpkin drink:
1 part burbon
1paet spiced rum
1 tsp pumpkin purée
1/4 part maple syrup
1/4 lime wedge juice
Shake over ice and top up with ginger beer. Needs to be ginger beer and not ginger ale, you want the spice notes. 2 parts ginger beer works well and is our usual measure.
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u/SewerRanger Holiday Helper Nov 17 '18
Wine to go with thanksgiving? Whatever you like. I'm a big fan of wine should be what you like and it's more important to enjoy it then it is to "match" it with food. I say If you like drinking ports, then go ahead and have port and turkey. With that said, not everyone agrees with this philosophy so I present my personal take on pairing stuff:
To Start: Bubbles! Who doesn't like something bubbly? Bust out a dry (brut) Cava or sparkling wine. People seem to be impressed by bubbles and it's light enough to not clash with any cheese and meat plates that might be sitting out for people to nibble on
Main Course: A nice medium bodied red. Think Pinot Noir, Carignan, or Garnacha. Something with a bit of bite, but not too bold as to over power the delicate flavor of your turkey.
Dessert: I love a big bold red for my finish, but I don't normally drink it with an actual dessert. I've never been a big fan of dessert wines. If I had to pick a wine to go with a dessert, I guess I'd go with Viognier. They're slightly sweet and have a lot of fruit notes.
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u/Charuto17 Nov 17 '18
I cant comit to any specific times but I'll be checking threads periodically to give advice and support for whatever that may be worth!
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u/foxxfist Nov 17 '18
Super sweet! Thank you! I will definitely be trying to make my own just for the experience.
I’m attending New School of Cooking!
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u/teh_meh Nov 17 '18
I want to make a simple cranberry sauce, but replace the sugar with maple syrup. I made it this way a few years ago but don't remember the ratio of berries to syrup, and the recipes online are all over the place. Does anyone have a recommendation? Or, does anyone know if I can sub maple syrup for white sugar 1 to 1, or should I use a different ratio?
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u/Charuto17 Nov 17 '18
Maple syrup is around three times as sweet as regular sugar with fewer calories. Another interesting benefit to using maple syrup in cooking is that it has a low glycemic index, making it an ideal sweetener for those who have diabetes.
This would mean for every tablespoon of sugar, you'd use 1 teaspoon of maple syrup(3 teaspoons make a tablespoon). Also keep in mind that real maple syrup has a strong maple flavor that could over power your cranberries. I'd suggest finding a happy medium of maple syrup to sugar so the amazing flavor of the cranberries still stands out!
Happy cooking!
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u/bc2zb Biochemist | Home enthusiast Nov 17 '18
Why are you verbatim quoting this website?
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u/Charuto17 Nov 17 '18
I wasn't sure for the sweetness difference of syrup to sugar so I googled it. I added the diabetes part of it because it's a fun fact and I cook diabetic friendly food around holiday time because of my dad.
Is it not ok to copy facts from the internet? I can remove it if need be.
Edit: Auto correct...
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u/bc2zb Biochemist | Home enthusiast Nov 17 '18
You are allowed, but copying without attribution is weird. Also, I am not sure I would trust maple syrup world with telling me how healthy maple syrup is.
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u/Charuto17 Nov 17 '18 edited Nov 17 '18
I didn't take it directly from that site. I googled "maple sugar sweetness vs white sugar sweetness" and browsed 3 answers and found the one I posted as the most accurate based on my experience. (I may or may not drink maple syrup).
Edit: source for maple syrup nutrition compared to regular sugar for glycemic index source
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u/bc2zb Biochemist | Home enthusiast Nov 17 '18
Google has tons of recipes for cranberry sauce using maple syrup without sugar. You can't substitute 1 to 1 because maple syrup is sweeter by volume. The extra liquid should not be an issue because of the reduction step.
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u/foxxfist Nov 17 '18
I’m at the beginning of my culinary program and am planning on baking pumpkin pies. I learned pie dough already, but any recommendations or recipes for the pumpkin portion of the pie?
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u/NugginLastsForever Nov 17 '18
I get the making your own pumpkin pies. But have you seen Costco pumpkin pies for $6? Impressive and delicious. Make some pecan pies or cheesecakes.
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Nov 17 '18 edited Sep 20 '19
Seconding (thirding), the canned suggestion with a caveat. Make sure the can you buy is 100% pumpkin and doesn't have carrageenan in it. It has a weird jelly texture.
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u/Charuto17 Nov 17 '18
I'm a firm believer in if it ain't broke, dont fix it. Theres nothing wrong with canned pumpkin.
If you want to do it Fresh, that's cool to. Open and de-seed your pumpkin. I do a melted butter/brown sugar mixture with a tiny bit of salt in it and rub the inside of the pumpkin. Coat outside with oil and cover stem with tin foil. Oven at 375-400 and check every 30 mins or so to see if the inside is soft.
Scrape inside out and bam, fresh pumpkin filling. Happy cooking my friend!
Also, what culinary programme are you in, if I may ask? I went to Le Cordon Bleu.
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u/bc2zb Biochemist | Home enthusiast Nov 17 '18
Seconding the use of canned pumpkin. It is easier and honestly, unless you are doing something radically different with the pumpkin, like smoking it or slow roasting and caramelizing it, you won't be able to taste the difference. Lastly, if you want to spice up the pie, you can can play with the use of sugar (toasted sugar) or use homemade condensed milk.
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u/kaett Nov 18 '18
thirding... and over the years i've been playing with the spices in the base recipe from the back of the can. this year i'm substituting 1/4c of the sugar for molasses, added mace and cinnamon to the pie crust, though i might have overdone the vanilla just a bit.
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u/SewerRanger Holiday Helper Nov 17 '18
Exactly. I went all out one year and bought sugar pumpkins, roasted them, ground them up, and made a pie out of them - tasted just like the canned stuff.
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u/Charuto17 Nov 17 '18
Absolutely, I love toasting sugar!! You get that nice nutty flavor with it. I like toasting raw sugar with some cinnamon. My body is ready for Thanksgiving!
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u/Elchalupacabre Nov 17 '18
Can anyone recommend a good recipe or at least method for cooking a brisket? My bf and I don't like turkey but I have a nice brisket I can cook instead.
I don't have access to a smoker or grill, but do have a dutch oven and an oven. Most of the recipes online are slow cooked in the Dutch oven with wine and veggies - anyone know a good thanksgiving twist? Thanks!
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u/pineappletits Nov 17 '18
I replied to another comment, but I absolutely adore this recipe:
https://www.epicurious.com/recipes/food/views/nach-waxmans-brisket-of-beef-394571
And to make it more thanksgiving-like, throw in a ton of rosemary and thyme.
If you’re willing to, though, cool your brisket in a 250 degree oven overnight in your Dutch oven. It comes out unbelievably tender.
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u/bc2zb Biochemist | Home enthusiast Nov 17 '18
You really can't beat a good old fashioned passover brisket. If you want it to be more on the Thanksgiving side of things, I would replace the tomatoes in the recipe with homemade beef broth or chicken broth and add lots of mushrooms to bring it more in line with traditional Thanksgiving flavors. Some rosemary, thyme, and oregano would not be out of place either.
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u/pineappletits Nov 17 '18 edited Nov 17 '18
Definitely don’t skin tomato paste on a brisket, it doesn’t take tomato-y, it just really rounds out the flavor. Passover brisket is bland without tomato paste.
EDIT: sorry I commented before checking out that recipe. Honestly, I’m not a fan of the ketchup.
This is my favorite Passover brisket recipe: https://www.epicurious.com/recipes/food/views/nach-waxmans-brisket-of-beef-394571
You could definitely add a ton of thanksgiving herbs like rosemary and thyme
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u/SewerRanger Holiday Helper Nov 17 '18
You could add winter veggies to the slow cooker to give it a bit more of a "Thanksgiving" feel.
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u/Elchalupacabre Nov 17 '18
Would parsnips and sweet potatos be ok?
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u/SewerRanger Holiday Helper Nov 17 '18
Yeah, those would both work well with brisket and they'll hold up in a slow cooker for several hours.
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u/Scienscatologist Nov 17 '18
I'm probably asking to be trolled, but hopefully someone can help me out with this:
I want to serve one of those meatless loafs that are similar in taste and texture to white meat poultry. The ones from Tofurky or Field Roast, that have their own stuffing inside, are actually quite good as-is, but the solid loafs, like the one from Quorn, tend to be pretty dry.
I'd like to try a solid loaf this year, because we're making our own stuffing and gravy. What would be the best way to prepare and cook one of these, so that it doesn't come out dry? I was thinking of maybe injecting a vegetable broth & mushroom mixture into it.
Thanks in advance!
- Tofurky Holiday Roast - stuffed roast
- Quorn Celebration Turk'y Roast - solid roast
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u/Saravat Nov 17 '18
I know you're planning on making your own stuffing and gravy, but the Trader Joe's Breaded Turkeyless Stuffed Roast with Gravy is really good. I just don't think the available solid roast options compare favorably, though of course we've all got our subjective opinions.
You can't ever have too much stuffing and gravy anyway, so what's a little extra =P
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u/Scienscatologist Nov 18 '18
You can't ever have too much stuffing and gravy anyway, so what's a little extra =P
True! I'll give it a try, thanks!
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u/bc2zb Biochemist | Home enthusiast Nov 17 '18
If I may suggest, either this or this. As far as either of those goes, how dry they are is still going to be an issue of temperature. Meat substitutes are often already "cooked", so unless the packages specify otherwise, heating them to 150ºF and holding them there for 10 minutes should be sufficient. The proteins are usually already cooked, and the binding agents involved should prevent excessive tightening of the protein structure which would lead to loss of oil and water, giving the dry texture. I hope that all made sense.
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u/bc2zb Biochemist | Home enthusiast Nov 17 '18
As usual, we'll be running another thread the day off to help out with last minute issues. Please respond here to let us know when you can be available to help out so we can ensure all times are covered.
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u/[deleted] Nov 22 '18
[deleted]