We are now less than one week away until Thanksgiving! I have been preparing to host again this year and have been thinking of what every cook should do in these days ahead of TURKEY day.
1. Put your turkey in the fridge now. Yes, right now. Make sure it is in a pan on the lowest shelf. It will take at least this long to thaw a larger size bird by next Thursday morning. If it still isn't completely thawed come Thanksgiving, run some water through it. (Just be careful not to splash turkey bacteria water all over the place!) Remember to remove the bag of giblets, too, before putting it in the oven. I like to cook mine in a cooking bag.
2. Use cooking bags and slow cooker liners All. of. the. time. No scrubbing or soaking huge pans or crocks in your sink all day!
3. Ask your guests to bring your favorite dishes. Mother-in-law's dressing and bread? Check. Mom's one-of-a-kind cole slaw? Check.
4. Have your bought your refrigerated pie crust? DON'T. Use THIS RECIPE and you will have a more delicious homemade crust in less time than it takes to bring a store bought one to room temperature. Trust me.
5. While we are on the subject of pies, go ahead and serve a frozen pie if you must, but don't lie to your guests and say it's homemade. That's just wrong. :)
6. Save your Black Friday ads from the Wednesday paper (if you live in rural South Dakota). These will be excellent afternoon entertainment for the ladies on your guest list. Better yet, ask your guests to bring their store ads, too, so there are more to pass around the table.
Hmm . . . anyone have any other suggestions????
I will let you know if I think of anything else before next week!
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