Turkey:
Turkey should not be allowed to defrost at room temperature because of the risk of bacteria developing. Instead, take your bird out of the freezer and transfer it to the refrigerator to thaw completely. Here are the approximate thaw-times by weight:
5 - 8 lbs: 18 - 24 hrs
9 - 11 lbs: 24 - 36 hrs
11 - 15 lbs: 38 - 72 hrs
15 - 20 lbs: 3 to 4 days
What's that? You were so busy prepping cranberries and making custom place-cards that you forgot to take the turkey out of the fridge? Don't worry, you can quick-thaw (this still takes time and it's best not to wait until the morning-of to start.
Guide to Quick-Thawing a Turkey:
- Get a five gallon bucket and fill it with cold water.
- Place the turkey inside the bucket, still in its wrapping.
- If the turkey floats, weigh it down so that it is completely submerged.
- The turkey should then thaw at a rate of 2 lbs for every 1 hour it is submerged.
- Be sure to change the water every hour so that it doesn't become too warm - you might want to put the bucket in a bathtub.
To Stuff or Not to Stuff:
In general, it is not recommended to stuff a turkey - the heat takes the longest to reach the cavity when cooking and as a result, when the turkey reaches the recommended temperature of 165° the stuffing inside might still contain bacteria that have not been cooked out. If you wait for the stuffing to reach a safe temperature, the turkey itself might overcook.
A nice compromise is to cook the turkey and the stuffing separately, until both are at a safe temperature to eat, and then to stuff the turkey with the hot stuffing while it rests. That way the stuffing will soak up delicious flavor and not un-delicious bacteria.
Mashed Potatoes:
No one likes a gummy potato, to avoid having potatoes that resemble paste, follow these simple guidelines.
- Avoid using waxy potatoes like fingerlings or red potatoes, they don't have enough starch. Instead, reach for a good old russet potato.
- Salt the water before you put the potatoes in - like pasta, potatoes will absorb flavor from the cooking liquid.
- Start the potatoes in cold water (to avoid uneven cooking), then turn the temperature up to a boil.
- When adding butter or cream to the potatoes, try to warm it up either on the stovetop or by letting the dairy rest at room temperature for a little bit before adding them to the potatoes, they'll absorb better!
- Don't pound the potatoes too much - if you don't have a food mill, using a regular potato masher is fine, but don't put the potatoes in the food processor!
Scratch-Cooking Recipes
Tired of cranberry sauce from a can, fried onions from a tub, and pie from a box? Try some of these recipes to add a homemade touch to your holiday meal.
Green Bean Casserole (This recipe includes baked onions, which is great for a cook who isn't comfortable with deep-frying.)
Easy Cranberry Sauce (You can set the sauce in a can so that it looks and slices like the classic gel.)
Pumpkin Pie (The crust is oil-based so that it can be pressed in the pan - easier than making one from butter or shortening.)
Unusual Sides
If you want to forego tradition altogether, here are some funky recipes that might become Thanksgiving staples!
