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Food |
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| Plan now for a smooth Turkey Day |
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| By Thayer Wine, The Tennessean |
Monday, November 19, 2007 |
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There are only days until Thanksgiving.
Most likely you know where you'll be to celebrate the holiday - and you're already beginning to stress about how the meal will come together. As much as I'd like to put it off, I've found that the planning ahead really pays off, especially at this busy time of year.
Whether you expect to take a dish to someone else's house or are planning most of the dinner yourself - or even if you're thinking ahead for a holiday party or Christmas dinner - here are some suggestions to help you get organized:
Double-check the guest list so you know how many people you'll be serving.
Delegate certain dishes for other people to bring, if you like.
Print out all your recipes and note the kind of equipment needed for each, right down to the twine to truss the turkey, and make sure it's on hand.
Plan your shopping list. First, look for common ingredients in the recipes, such as onion, flour and butter and add them up so you'll know how much you'll need. Check your pantry for ingredients you actually have on hand, not what you think you have. Group items such as the dairy, canned goods and produce together and list them in the order you would find them in the store.
Order your fresh turkey in the next two or three days. It's also a good idea to pick up your frozen turkey now so you can check the thawing directions. A frozen turkey takes several days to thaw in the refrigerator, the preferred thawing method to avoid bacteria problems. Also, plan to purchase nonperishable items now.
Believe it or not, this is a good time to plan for leftovers. Pick up extra containers to pack up food for guests to take home or for the refrigerator or freezer after dinner is finished.
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Gather your serving dishes and utensils. Polish them if necessary.
Think about how you want your table to look. Decide on the tablecloth, centerpiece and other decorations. Do you need little presents for guests? Get those, the candles and other decorative items now.
Do you have enough chairs for everyone?
Take a closer look at the recipes you're planning for your Thanksgiving dinner. Look for those with directions that say "may be prepared to this point." They should also tell you to refrigerate or freeze for a specific time. Although some dishes may be frozen longer, it's a good idea to use them within one month to maintain quality.
Refrigerated dishes usually should be brought to room temperature before proceeding with the rest of the directions. If a dish has been frozen, thaw it completely in the refrigerator, not at room temperature, to avoid food spoilage.
With many dishes, you should undercook them slightly if you plan to finish cooking them or reheat them later. Some dishes can be prepared ahead and tucked in the freezer more readily than others. Those include homemade dinner rolls, certain casseroles such as sweet potato and macaroni and cheese, and certain cakes and cookies.
Other places to look for helpful guidelines on planning your holiday dinners:
Visit www.epicurious.com and click on Articles and Guides, then Holidays & Celebrations for menu suggestions, recipes, step-by-step timelines and more.
For more help with cooking the bird, call the U.S. Department of Agriculture Meat & Poultry Hotline at 888-674-6854 or visit www.fsis@usda.gov and search for "turkey."
Call Butterball's Turkey Talk Line at 800-288-8372 or visit www.butterball.com for turkey information, menus and the hot line's hours.
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