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Seriously Simple: Thanksgiving countdown for stress-free entertaining

By Diane Rossen Worthington, Tribune Content Agency on

--Buy flowers and arrange if needed.

--Chill wines and water.

--Set the table and buffet, arranging serving pieces, platters and trivets. You can even stick a Post-it on each platter designating which dish will go in each piece.

--Organize coffee and tea.

--Plan a schedule for the next day, determining what time the turkey must be put in the oven (allowing the oven to preheat) based on when you want to eat.

--If making pies, defrost pie crust. Make pie at night or Thursday morning.

Thanksgiving Day:

--Stuff turkey, place in oven and roast.

--If stuffing is not in turkey, place in casserole dish and bake 1 hour before serving.

--Make mashed potatoes and keep warm in double boiler.

--Arrange the bar.

--Make gravy and add drippings from turkey.

--Reheat vegetables.

--Fill water and wine glasses.

Turkey tips

Use this only as a guide to help budget your time, keeping in mind that an unstuffed turkey's doneness should always be judged by its internal temperature rather than just by the clock. Times also vary depending on the temperature of the oven. Cover the bird with foil, after 1 hour, to avoid burning the skin.

Approximate roasting times for an unstuffed turkey roasted at 325 F:

8 to 12 pounds: 2 3/4 to 3 hours

12 to 14 pounds: 3 to 3 3/4hours

 

14 to 18 pounds: 3 3/4 to 4 1/4 hours

18 to 20 pounds: 4 1/4 to 4 1/2 hours

20 to 24 pounds: 4 1/2 to 5 hours

When testing for doneness, insert an instant-read thermometer into the innermost part of the thigh without touching the bone. When the internal temperature reads 165 F, remove the turkey from the oven and cover it loosely with aluminum foil. The bird will continue to cook during these 15 to 20 minutes of sitting while you make gravy and prepare to carve, so the internal temperature will rise even higher to a final temperature of about 175 F.

Seriously Simple Turkey Stock

OK, I know what you are thinking. How can Seriously Simple and homemade stock be in the same sentence? This nod to convenience combines the pre-made, no-salt chicken stock with browned turkey necks, resulting in a semi-homemade version of turkey stock.

The truth is when it comes to making turkey gravy, it is important to have a full-flavored stock to get the best result. The cooking time may be a few hours, but the put-together time is just a few minutes. Make this on a lazy afternoon or after dinner when you need to be around the house. Make this up and keep it in your freezer in a couple of containers if you have the time.

Makes about 6 cups

1 tablespoon olive oil

3 pounds turkey necks and backs

3 (32-ounce) cartoons low sodium chicken stock

1 quart (32 ounces) water

1. Heat the oil in 6-quart stock pot on medium-high heat. Brown the turkey pieces, turning with tongs for about 10 minutes.

2. Add the stock and water, which should come up almost to the top of the pot. Slowly bring to a boil over medium-high heat, uncovered. Remove the scum from the stock with a slotted spoon. Turn down the heat as low as possible and simmer for 2 to 3 hours or until the stock has reduced by half. Add salt to taste. Taste for seasoning.

3. Strain the stock through a colander or strainer into a plastic container. Let it cool, then cover and refrigerate. When the stock has chilled, use a large spoon to remove the hardened fat from the surface and discard it.

4. If not using immediately, pour the stock into containers and refrigerate.

Advance preparation: If not used within three days, the stock should be frozen, defrosted and then re-boiled before using. Freeze for convenient use.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)


 

 

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