Hey there!
Happy Friday before Thanksgiving! Are you starting to stress some of the details? Like setting the table, when to thaw the turkey, what you can prep ahead of time, and even how to cook the turkey. No sweat. Save this email and let's walk through it together!
4-6 days out: set the table + thaw the bird!
Tip 1: Set out any tablecloths and centerpieces you'll be using in advance. Assuming you don't eat at your Thanksgiving table daily, you can do this days ahead of time… you can even put out plates and utensils!
Tip 2: If your family eats regular meals at your Thanksgiving table, you can still get all of your table-setting supplies organized and ready to go a few days before so that the process is faster before the feast.
Tip 3: If you have to move tables and chairs to accommodate your guests, try to do that ASAP, so you're not scrambling for heavy lifting volunteers minutes before eating.
Tip 4: Add some creative touches. Nothing adds extra coziness to a holiday meal like a DIY centerpiece or place cards. This is a great way to get kiddos involved, too!
Prep these dishes 3, 4, or even 5 days ahead:
- Cranberry Sauce or Cranberry Relish
- Prepare turkey or vegetable stock (if you are using homemade)
Prep these dishes 2-3 days ahead:
- Gravy (yes, without the turkey): I buy turkey pieces from the market/butcher shop and roast them in the oven. Then I use it to make turkey stock, and turn it into gravy. We go through a lot of gravy on Thanksgiving, and nothing is worse than when you pull the turkey from the oven, scrambling to get everything out/hot/on the table, and then to have to make gravy on top of it.
- Chop veggies.
- Easy Pumpkin Soup or Butternut Squash Curry Soup
- Get the Turkey Prepped: First, you remove the giblets and neck, then you dry off the turkey as best you can. Season the cavity generously! Like, really, use more salt than you think. Then rub the citrus herb butter under the skin and on top of the skin. Stuff your remaining citrus, herbs, and garlic inside of the turkey and truss it up. To truss it, you simply tuck the wings underneath so they do not burn, and then tie together the legs with kitchen twine.
- Sweet Potato Casserole with Candied Pecans
The day before and the day of:
You'll be making your pies, stuffing, potatoes, and various casseroles the day before and the day of. See your email for a full LCK Thanksgiving Day menu with a timeline of when to make and prep everything!
THE TURKEY:
Have questions about our turkey recipe that you want clarity on? Hit reply and I'll help you!
Defrosting the bird:
You can buy fresh or frozen, but if you are buying frozen make sure you leave it in your refrigerator to thaw for 1 full day for every 5 pounds.
An average turkey is about 12-14 pounds, which would need 3 days! Make sure to place the turkey in a container that will catch any exuding liquid.
Dry or Wet Brine?
Our brining method doesn't involve dunking the whole turkey in a salted water bath (it takes up too much space/time/is not needed)!
We love to infuse the turkey with extra flavor (our recipe use scitrus and herb) and moisture (via salt) but find it easiest to use a dry brine method.
The process:
- Defrost accordingly based on size (this can take DAYS, so plan!!!)
- The day before Time to dry brine the turkey. Toss it in the fridge, uncovered overnight.
- The MORNING of: Take the turkey out of the refrigerator at least an hour before you plan to roast it.
- Time to cook!
| Get The Full Turkey Recipe + Tips Here |
Happy Cooking,
Lexi
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