Thanksgiving Alert: Four Weeks to Go
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Four weeks from today, we’ll all be breaking bread of some sort, raising our glasses to Plymouth Rock and the harvest feast that got this autumnal party started 380-some years ago.
Starting next week, I’ll dish up tips, tricks and recipes to help you plan and get you thinking about what you want to make and how to get it done without bursting a blood vessel. In the Meatless Monday slot, there’ll be a recipe, and on Wednesdays, right up until the day for Thanksgiving, there’ll be something else on the plattter, from turkey safety to wine pairings.
That said, I need your input. Tell me what’s keeping you up at night about one of the biggest meals of the year or what you’ve always wanted to make but were afraid to ask. Crazy relatives coming to town? A vegetarian at the table this year? Been there, done that. I’ve been the Thanksgiving psychologist for a good many years and am at your beck and call for the next four weeks. The doctor is in!
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Hey Kim – Our fabulous little local grocery has ordered some free-range turkeys. I reserved one, and I’m having a houseful of people.
I would like to try brining the turkey. Can you give some instructions?
Also, as a non-meat-eater, is there some way I can tell how it’s doing? I’d try tasting it myself, but the reason that I gave up eating meat is because it started to taste really weird to me. After five years of not eating meat, except to try it a few times only to discover that it tastes even more weird than when I originally gave it up, I don’t know how to judge doneness, taste, etc.
I’m the only non-carnivore that will be at our table. I’m not worried about that; there will be plenty for me to eat, but I would like to have a bird that everyone else enjoys.
Thanks, Linda
Linda, I’ve been brining my bird for the past 10 years and it consistently delivers delicious results. Check out my how-to brine-a -turkey video from several years ago. One of the reasons I like this method so much is that most of the work is before the bird goes into the oven — and once it does, it’s a very low maintenance affair. Holler if you still have questions. Oh! Two years ago, I self-published “A Mighty Appetite for the Holidays, ” a cute little collection of recipes for the winter holiday season. It’s still available via Blurb.
In response to another comment. See in context »Kim, thanks for the detail, it was really helpful. I copied it from your link.
I won’t have a problem with fridge space or large pots; there’s plenty of both in the dairy.
I have one final question: my big roaster has a cover. I have always roasted a turkey covered until the last half-hour, then taken the cover off to brown the skin. What do you recommend for a brined turkey? The same strategy, or different?
Thanks, L
In response to another comment. See in context »Lsgc, I’ve never used a cover to roast my bird (unless of course it gets too brown). Why don’t you give the uncovered version a try — and if it’s browning too quickly, you know what to do. All best.
In response to another comment. See in context »I’m going to a new friend’s family’s celebration this year. I’ve been invited to bring a dish and word has gotten out that I’m capable in the kitchen, so I feel like the stakes have been raised. I’m going to bake some hearth bread, but I’m not sure how else to approach this. I’m trying to steer away from meats so I don’t run the risk of competing with the turkey (like wearing a white dress to someone else’s wedding). I’m leaning towards Caponata for an app. Any crowd pleasing sides or ideas?
Littlestberko, caponata is nice, but maybe shoot for something more seasonal? Have a looksee at this sweet potato dip — or hey — if you were thinking of making dough anyway, what about pissaladeliere, a flatbread/pizza kind of thing with caramelized onions, olives and anchovies? I know you’re up to the challenge.
In response to another comment. See in context »I like the looks of the pissaladeliere. I was thumbing through “Country Cooking of France” not half an hour ago considering the tarts in there. Since we’re on the same page, it must be the right way to go. Thanks!
In response to another comment. See in context »[...] As announced last week, I’ll be serving up all kinds of tips and tricks to help you plan, prep and stay sane in anticipation of the biggest feast of the year. [...]
Any suggestions for a substantial vegetarian dish that doesn’t require an oven? I’m meeting my boyfriend’s parents for the first time and I’m the only non-meat eater. I’ve made plenty of great veggie dishes in the past, but this year we’re flying cross-country, getting in late Wednesday night. I won’t be in my own kitchen, I can’t bring anything with me (unless it can survive many hours of flying), and there won’t be much time to put anything together in the morning before the turkey needs to be in the oven. Help!
ps- I made the Thanksgiving butternut squash lasagna the other day, and it was fantastic, just took a little too much time/work to handle for the actual Thanksgiving meal this year.