It snuck up on me, but the time has come. Thanksgiving preparations begin now. I need a full week to fully defrost my big turkey (plus a day or two to prepare it).
Planning for the Thanksgiving
Wednesday or Thursday Before Thanksgiving: Buy and Defrost your Turkey
When planning on what size Turkey to buy, a general guideline is to plan for 1-1/2 pounds per person (assuming you want leftovers). Without leftovers you can get away with 1 pound of turkey per person. I’m planning for a crowd of between 12 and 14. So I need approximately 20-pounds.
If you are buying a frozen Turkey, it is essential that plan ahead. A large turkey will take a full week prior to Thanksgiving. In my case, my refrigerator seems to run a little cold. Every year I need an extra day or two to fully thaw my turkey. Thaw your turkey by keeping it in its original wrapping, placed on a rimmed sheet pan on the bottom shelf of your refrigerator. Thawing guidelines are generally 5 hours per pound, but I haven’t found those guidelines are accurate for large turkeys. Cooks Illustrated cites 1 day for every 4 pounds of turkey.
||Approx Thaw Time
|10 to 14 lbs
|14 to 18 lbs
|18 to 22 lbs
|22 to 26 lbs
Saturday or Sunday Before Thanksgiving: Take Inventory
With about 5 days to go you should have your menu planned, and you should have selected which recipes you will use. Different recipes will require different slightly different ingredient lists.
This weekend is when most people do a majority of their Thanksgiving grocery shopping, so go early in the day to try to beat the crowds. Ultimately, patience will be required no matter what time you go. Hopefully you can finish most of your major shopping early on Saturday, as the availability of key items diminishes. Especially prone to selling out are items for pumpkin pie and fresh spices; especially thyme and sage.
- Cranberries. Ocean Spray supplies 75% of the total world-wide market of cranberries, but has a 100% monopoly on the supermarket supply of cranberries in my area. The lack of competition has resulted in inferior berries. I usually have to throw away up to 1/4 of the bag, because they sell unripe berries intermixed with ripe one. The monopoly means that I have no alternative.
- Russet Potatoes, 6 or 7 onions, 1 bunch of celery, a few carrots, garlic, sage, thyme, maybe parsley (but you can usually find parsley).
- Canned pumpkin, evaporated milk, pie dough, ground cloves (you can substitute whole cloves and grind them yourself, using a spice grinder or mortar and pestle).
- Bread Cubes or high-quality sandwich bread. While Pepperidge farms stuffing is ubiquitous, it’s just as easy to make your own using high-quality sandwich bread. Arnold Country Classics White Bread (24oz) is Cook’s Illustrated choice, but Pepperidge Farm Farmhouse Hearty White Bread Celery was the runner up in the CI taste test.
- Chicken Stock. Make sure you have at least 4-cups for gravy and stuffing. I have already made a fresh batch of homemade chicken stock. This year my gravy recipe alone calls for 3-1/2 cups. Actually, this year I used spare turkey bones to make turkey stock.
- Butter. Be sure you have at least a pound, but butter usually goes on sale around Thanksgiving. I usually pick up a few pounds of Land o Lakes for $2/lb, and freeze any extra. (This year it’s a little more expensive, and it seems like $3/lb is the lowest price).
- Heavy Cream For mashed potatoes and maybe whipped cream for pie. A few eggs (for stuffing).
- Any specialty items: White wine for gravy, Salt pork, sausage, kosher salt. This year I need 1 cup dried cranberries for the stuffing.
- Snacks for Thanksgiving Day: Chips, Salsa, Cheeses, Sandwiches. These items don’t generally sell out, but it’s nice to know that you have one fewer thing to worry about.
Tuesday Before Thanksgiving (2 days before):
Take stock of the status of your turkey. Is it soft? Or is there any chance that the turkey’s interior is still frozen? If it’s still partially frozen, then you should thaw it in a clean bucket filled with cold water (leaving turkey pre-wrapped). I don’t have any buckets large enough for my 20-lb turkey, so I use a sink lined with a large trash bag. Depending upon how frozen your turkey is, it can be completely thawed in just a few hours. Of course, don’t thaw using anything other than cold water at this point.
Wednesday Before Thanksgiving (the day before):
On Wednesday morning, assuming your turkey is thawed, brine or salt the turkey. Lately I’ve been salting because it leaves the skin more appealing.
There are also some things that you can optionally make ahead:
- Cranberry sauce.
- Pie dough.
- Mix the pumpkin pie filling, which will taste better if you mix the night before.
Decide when you plan to bake your pumpkin pie. Your options are (1) early, an hour before the turkey goes in the oven, or (2) immediately upon taking the turkey out of the oven. I am going with option 1. Option 2 will require a little cooling time in the refrigerator so that it is cool enough to firm up. There is a school of people who make it the night before and leave it at room temperature until dessert the next day (I’d be too worried about potential bacteria to even consider this).