Believe it or not, Thanksgiving isn't that far away. Over
the next couple of weeks I want to share with you even more ideas than I have
shared with you in the past. See archived shows #22-25 and #29-33. Some of the information is the same, yet there
will be more details about how to go about roasting a turkey (for those who
never have), how to brine a fresh, non-self basting turkey (resulting in a
chemical free juicy bird), some tips on how to rescue last minute flops and so
much more than I can list here. Stay tuned every Monday for more exciting
information that will help make the Thanksgiving holiday meal go smoother than
Four Weeks Ahead:
- Create a guest list and send
invitations or call guests
- Plan the menu. Guests are always
willing to help with the cooking when asked. It's easiest if you, the host,
handle the main dish or anything else that doesn't travel well and have the
guests supply the rest.
- Create an extensive shopping list,
to include all food stuffs, paper goods and any materials needed for making
place cards, Thanksgiving crafts, and centerpieces. Donít forget any special
spices or kitchen tools that you may need.
- Order your turkey, roast, duck,
ham, etc.- contact me for information on where to get fresh, organic and
naturally raised turkeys
- Create a timeline for dishes that
can be made ahead of time, including the freezing, thawing, reheating, and
Thanksgiving Day cooking times for each dish
- Review tables and chairs, table
linens, dinnerware, glassware, serving pieces, pots and pans, etc. Is your
dinner a sit down affair or a buffet? Do you need to rent or borrow
anything? Make arrangements now.
- Are kids on the guest list? Think
about age-appropriate ways of getting them involved or keeping them
- Clean out your freezer.