Thanksgiving Day's crowning glory is turkey and those special family side dishes. The meal only comes out perfect, however, if you do a little advance strategizing. Once you've decided on your menu, think through how to cook it. If all of your dishes have to go in the oven--and at different temperatures and times--you might have trouble. Modify your menu so that you get the turkey done first; then choreograph the rest of your prep time so that all your dishes come out together. The tips we offer will help you develop a plan, whether you're working with new recipes such as the ones here or trusted favorites.
It can take two to three days to thaw a frozen turkey. So, buy it ahead of time while the selection is still good, and plan when and how you'll thaw it. Find defrosting charts attached to the turkey, or visit www.butterball.com.
After the turkey thaws, stick your hand into the cavity and pull out the neck and giblets. They're usually wrapped in paper. If you forget this step and find these after you've finished cooking, your turkey is still safe to eat; just pull 'em out, enjoy a laugh, and go on.
Once you remove the turkey from the oven, cover it loosely with foil to allow the bird to rest. The juices absorb back into the turkey, and it carves easily. This resting is prime oven time for additional casseroles or dessert.
The Roasting Pan
A turkey is best cooked on a rack in a shallow roasting pan. If your roasting pan is missing the rack, line the bottom with 1 1⁄2 inches of roughly chopped fruits and vegetables (onions, celery, carrots, apples). These elevate the bird off the pan and add wonderful flavor. Plus, the rich pan drippings make a delicious gravy. Here are some things to keep in mind when it comes to picking roasting pans.
- For ease of cleanup, choose a large aluminum foil disposable pan, available at the supermarket. You may need to place it on a baking sheet for support.
- Avoid deep Dutch ovens with high sides (more than 4 inches), and don't use a lid; you'll get a steamed turkey rather than a browned roasted one.
- A good roasting pan costs from $45 to $60. We like a stainless exterior with a dark nonstick interior and sturdy handles.
- A bulb baster makes easy work of gathering pan drippings for basting the bird.
- Turkey lifters help you move the hot bird safely from the roasting pan to the serving platter or carving board.
- A timer/thermometer guarantees a completely done turkey that is moist, tender, and never overcooked. A turkey breast should cook to 170°; turkey thighs (or dark meat) should cook to 180°.
- Replacement racks for roasting pans are very inexpensive and available at grocery stores.
- At the supermarket, pick up an aluminum foil oven liner (such as the ones made by Hefty) for easy cleanup. Simply slide the flat sheet under the heating element on the bottom of an electric oven to catch spills and drips. They work well on the bottom of gas ovens too. (Check your oven manual and package directions to see if they'll work in your oven.)
In the Oven
The turkey's done. Decide whether you can fit one or two baking dishes into your oven, and position the racks accordingly. For older ovens, allow extra baking time if the oven contains more than one item. You may also need to rotate the dishes halfway through the bake time for even baking and browning. For newer ovens, the technology allows them a standard baking time, regardless of what's in the oven.
Multiple items may be baked at the same time if they require the same baking temperature. When you're selecting your menu, keep an eye on temperatures and bake times to make coordination easy.
What About Convection Cooking?
Convection ovens force hot air around food and cook it about 25% faster than conventional ovens. You save time and energy with this method, and there's the added bonus that food loses less moisture and retains most of its nutrients. Several companies combine convection and conventional options in the same oven. That's a great choice regardless of the size of your household.
No special equipment is required but it helps to know which pans work best. For best results with convection cooking, keep these tips in mind:
- Use shallow, uncovered casserole dishes (no more than 2 inches deep).
- Use baking pans with sides no higher than an inch or so, such as cookie sheets and jelly-roll pans.
- Deep roasting pans, oven roasting bags, and covered casserole dishes keep the heat from circulating around the food and block the efficiency of convection cooking. Aluminum foil tents will blow off a dish from the force of circulating air. Switch to the conventional cooking method when you're using either of these.
Most manufacturers suggest one of the following options for converting cooking times and temperatures for a convection oven.
- Bake at the same temperature, but for less time.
- Reduce the temperature by 25°, and then bake at the same time the recipe calls for.
- Bake for a little less time, and reduce the oven temperature.
After you bake the first cake or cornbread and roast a chicken and vegetables, you'll know exactly what adjustments work best with your oven. The main thing is to explore and enjoy the options.
Clip and Keep Holiday Hotlines
Here's the insider's list of toll-free telephone numbers and Web sites for quick answers to last-minute questions about roasting turkeys, baking, and food safety issues.
- USDA Meat & Poultry Hotline: 1-800-535-4555
- FDA Center for Food Safety: 1-888-723-3366
- Butterball Turkey Talk Line: 1-800-288-8372 or www.butterball.com
- The Reynolds Kitchen Tips Line: 1-800-745-4000 or www.reynoldskitchens.com
- Fleischmann's Yeast: 1-800-777-4959 or www.fleischmanns.com
- Betty Crocker (General Mills): 1-888-275-2388 or www.bettycrocker.com
- Nestlé Baking: 1-800-637-8537 or www.verybestbaking.com
- Ocean Spray: 1-800-662-3263 or www.oceanspray.com
If your oven can't accommodate everything on your menu, consider replacing some recipes with ones that rely on a slow cooker, microwave, or cooktop. Steam vegetables or cook potatoes in the microwave, or sauté fresh vegetables on the cooktop. You can also microwave hard squashes such as acorns and butternut. Make casseroles ahead of time in microwave-safe dishes (make sure they fit your microwave), and reheat them just prior to serving.
When using the slow cooker, set it on a cutting board to protect your countertop from heat fluctuations that might cause it to crack. Also, make cleanup easy with new slow-cooker liners (like a plastic bag inside your slow cooker) available at the supermarket. Just lift the bag out of the slow cooker after the food is removed, and toss it. For smart slow-cooker recipes, see our Slow-Cooker Cornbread Dressing or check out how we use the slow cooker to hold mashed sweet potatoes until it's time to eat.
Good cooks take several approaches. The first is to offer selections that can be made ahead of time, such as cakes, some pies, and chilled desserts. Other dessert items, such as cobblers and bread puddings, go into the oven just before you sit down to eat and come out hot just as you finish the meal. Either approach works.
If you prefer something more showy such as a crème brûlée or soufflé, do as much prep work beforehand as possible, leaving the final mixing, stirring, broiling, or blow-torching until the last minute. Invite your guests to help you; they'll love being a part of the show.
"How To Organize Holiday Meal Preparation" is from the November 2005 issue of Southern Living.