Nov 9, 2009 9:00 am US/Central
CHOW.com: Avoid Doing Thanksgiving All Wrong
Follow These Veteran Tips To Keep Your Holiday Meal Easy, Awesome And Done Right
By ROXANNE WEBBER, CHOW.com
SAN FRANCISCO (CHOW) ―
New rule for preparing your Thanksgiving Day feast: No more fussy holiday meals. You cook a turkey (we show you how in simple, illustrated steps) and all the fixin's. You time it out just right (again, we show you how). And you enjoy it immensely (we don't need to show you how to do that). We will show you what to do with the leftovers.
TIMELINE FOR SUCCESS
WATCH: CHOW: Get Your Timeline Down For The Feast
Sunday: If you are using a frozen turkey, put it in the refrigerator to start defrosting. The average 12- to 16-pound bird takes three to four full days to thaw.
Tuesday: Check that you have all your cookware, serving pieces, utensils, etc.; make your shopping list.
Wednesday: Do your shopping the day before so that your produce is fresh. The cranberry sauce, stuffing, sweet potatoes, and pie can all be made ahead. Remember that the turkey will take up the oven for about three hours on Thursday.
Thursday: Roast the turkey. While it cooks, do your stovetop cooking and setup. When the bird comes out to rest, put all your premade sides back in the oven to warm up. Do the gravy last, as well as dressing a salad or heating bread if you're serving it.
'YOU'RE DOING IT ALL WRONG' - Tips To Do It RIGHT
COVERAGE FROM CHOW.COM
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