A few simple tips for a smoothly running Thanksgiving
A Thanksgiving feast can be one of the most intimidating meals for the novice home cook. Perhaps the family matriarch has been the cook for decades and now the mantle of responsibility has shifted.
It’s not necessary to produce the classic dinner, with all the grueling and time-consuming work of the past.
There are a number of simple ways to streamline the day’s cooking.
First, if turkey is on the menu, try breaking down the turkey into more manageable pieces. The thawing, brining and cooking will go so much more quickly if the turkey is not in one giant piece.
Removing the skin in its entirety produces a great medium for wrapping small appetizers. Just cut pieces of the skin and fill with seasoned rice, vegetables or stuffing. These morsels will cook off quickly in the oven and crisp up beautifully.
A bird can be broken down while it is still slightly frozen. Simply remove the drumsticks at the joint and set aside. The thighs can be removed as well.
Split the breast down the center of the breastbone and remove the breasts whole. The ribcage can be removed or left attached. Much of the edible meat can be removed from the carcass the night before, prior to brining the parts. Simmer the carcass overnight with some carrots, onions and celery for a delicious stock that will be the base for gravy and for braising. The separate parts are now small enough to brine in gallon freezer bags. A simple brine is nothing more than a gallon of water with a cup of kosher salt and a half cup of sugar. Add a bit of crushed garlic, some pepper and thyme and the brine will add flavor and moisture with no more effort than soaking the turkey parts in the fridge overnight. With the skin removed, the breast needs something to protect it from drying. A crust of some sort does the job admirably. Seasoned crushed nuts such as pecans, hazelnuts or pistachios work great when stuck to the breast with an egg wash. Alternately, seasoned bread crumbs or panko will work as well.
The crust will crisp and help the breast retain moisture. The breast itself will take a fraction of the time to cook compared to a whole bird.
The drumsticks of a turkey are tough but flavorful; perfect for braising. Season the legs with salt and pepper and any herbs desired and brown in a bit of oil in a hot, heavy pan. Add a good amount of stock and cover the pan. The legs can be braised at low heat on the stovetop or in a low oven. If a crock pot of sufficient size is available, the legs will braise perfectly at the lowest setting. Braising will begin to dissolve the tough tendons in the legs and make the stock even more luscious.
Cutting the bone out of the thigh pieces after they have been brined will leave pieces of meat that can be laid out, filled with spinach and cheese and then tied up and roasted.
The breasts can also be split with a sharp knife and stuffed. Be sure to put the thigh pieces in first, as the breast meat cooks very quickly and is easily dried out.
Cook all turkey, especially stuffed pieces, to 165°F. Use a calibrated meat thermometer at the thickest part of the meat.
There are as many recipes for Thanksgiving side dishes as there are families. Use a family recipe or just go wild. Take a favorite type of cuisine and hijack the flavoring for an exciting side dish. Teriyaki green beans? Go for it. Red or green chile mashed potatoes? Sounds great. There are no rules. If there are guests who need a low glycemic side dish, try a cauliflower puree in place of mashed potatoes.
Add diced apples and orange slices to fresh and dried cranberries and cook down for an exciting twist on the classic sauce. Frozen vegetables are a perfect start to any side. The addition of nuts is always a seasonal favorite.
Squash and other seasonal vegetables are also a great source of sides. Roasted, or simmered and pureed squash can be seasoned to make a savory or a sweet side dish.
Some research, whether through old family recipes or online can be a great resource for interesting side dishes for a Thanksgiving feast no matter if you want a classic meal or an exotic sampling of flavors.