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5 Must-Read Thanksgiving Dinner Preparation Tips
by Guest Writer, Valerie WhitmoreThe cranberry sauce is made and the turkey is taking a bath in a brine. How are your Thanksgiving dinner preparations coming along?
As you can imagine, Thanksgiving is CDK's busiest week of the year. So pulling off a full-fledged Thanksgiving dinner here is sometimes a challenge. The recipe for success is in the planning. And while I have planned ahead, I'll share some hints for those of you panicking right now.
Probably the most heard cry for help we get today is "Help, I forgot to thaw the turkey!" Assuming you didn't discover this 3 hours before you want to eat, you can still save the day by putting the frozen bird in a water bath. You need to allow 30 minutes of thawing for each pound of turkey. Use only cold water and make sure the bird is fully submerged. Change out the water every 30 minutes or so. Never use warm or hot water, and never let the turkey thaw at room temperature.
Aside from a frozen turkey, we also have a few tips to share to make your big cooking day a little less frenzied.
1) Make a menu with a schedule for each recipe
Plan out how long it will take to assemble each recipe and how long each recipe takes to cook. Keeping in mind, of course, valuable oven space, how you plan to rotate items in with the turkey, and how to keep them warm once they are done. The more recipes you are preparing, the more unforeseen delays you may encounter so also work a time-buffer into your schedule. I usually add 15-20 minutes per recipe, sometimes more if I know I'll have other distractions. This schedule you create will help you decide what time to start each recipe, so things aren't forgotten or cooked improperly.
2) Chop and dice in advance
I'm not a fan of preparing whole recipes in advance as they usually just end up taking up valuable refrigerator space. But I do insist on slicing, dicing, measuring and bagging up anything that can be kept under refrigeration for a day or two with no problem. This works great for onions, peppers, celery, carrots, parsley, etc. I chop them and measure and put into zipper-top bags labeled with the name of recipe they are needed in.
3) Measure spices and seasonings
It's not a complicated step to measure out the spices you need for a recipe, except when you're trying to stir three things on the stove at the same time while looking for a clean teaspoon. I like to measure the spices and put them in plastic bags labeled for the recipe they'll be used in. You can group spices together if they are to be added at the same time. Even if I don't bag them up in advance, I'll at least measure them out before I start cooking and put them in little prep bowls so they are ready to go when I need them. Just make sure you know what spice is in which bowl. Cinnamon and cumin can look a lot alike when you're in a hurry. Just sayin'.
4) Clean before you start cooking
If you are doing your prep work right before you start cooking, it's a good idea to clean before you begin the cooking process. Wash all dirty dishes (make sure the dishwasher is empty or at least has room to add more dishes), wipe off all counters, put away anything that doesn't need to be sitting out. This way when you are cooking you'll have all your utensils clean and ready to use and not have to be scrambling to wash a mixing bowl or find a clean spoon. You'll also have an uncluttered work space, at least to start.
5) Use alternate appliances
Your oven and cooktop will be busy bees so get creative with other appliances on hand. The microwave, of course, is an easy one for reheating foods right before serving. If you have appliances like a crock pot or roaster oven, make use of them if you can. They are great for not only cooking in, but you can keep foods warm in them too. Most newer pressure cookers have settings that will let you heat the pressure cooker without actually having to build up pressure. Try cooking your gravy that way instead of having to make room on your cooktop. If you have an electric griddle or skillet, you can use them as a make-shift hot plate (just be mindful of the temperature setting). Other appliances to consider: electric rice cooker/steamer, toaster oven, electric wok, George Foreman grill, or indoor grill. Get creative!
Now of course, since I mentioned CDK's Thanksgiving dinner, it's only fair I share our menu with you!
From everyone here at CDKitchen, we wish you a happy and safe holiday!
As you can imagine, Thanksgiving is CDK's busiest week of the year. So pulling off a full-fledged Thanksgiving dinner here is sometimes a challenge. The recipe for success is in the planning. And while I have planned ahead, I'll share some hints for those of you panicking right now.
Probably the most heard cry for help we get today is "Help, I forgot to thaw the turkey!" Assuming you didn't discover this 3 hours before you want to eat, you can still save the day by putting the frozen bird in a water bath. You need to allow 30 minutes of thawing for each pound of turkey. Use only cold water and make sure the bird is fully submerged. Change out the water every 30 minutes or so. Never use warm or hot water, and never let the turkey thaw at room temperature.
Aside from a frozen turkey, we also have a few tips to share to make your big cooking day a little less frenzied.
1) Make a menu with a schedule for each recipePlan out how long it will take to assemble each recipe and how long each recipe takes to cook. Keeping in mind, of course, valuable oven space, how you plan to rotate items in with the turkey, and how to keep them warm once they are done. The more recipes you are preparing, the more unforeseen delays you may encounter so also work a time-buffer into your schedule. I usually add 15-20 minutes per recipe, sometimes more if I know I'll have other distractions. This schedule you create will help you decide what time to start each recipe, so things aren't forgotten or cooked improperly.
2) Chop and dice in advanceI'm not a fan of preparing whole recipes in advance as they usually just end up taking up valuable refrigerator space. But I do insist on slicing, dicing, measuring and bagging up anything that can be kept under refrigeration for a day or two with no problem. This works great for onions, peppers, celery, carrots, parsley, etc. I chop them and measure and put into zipper-top bags labeled with the name of recipe they are needed in.
3) Measure spices and seasoningsIt's not a complicated step to measure out the spices you need for a recipe, except when you're trying to stir three things on the stove at the same time while looking for a clean teaspoon. I like to measure the spices and put them in plastic bags labeled for the recipe they'll be used in. You can group spices together if they are to be added at the same time. Even if I don't bag them up in advance, I'll at least measure them out before I start cooking and put them in little prep bowls so they are ready to go when I need them. Just make sure you know what spice is in which bowl. Cinnamon and cumin can look a lot alike when you're in a hurry. Just sayin'.
4) Clean before you start cookingIf you are doing your prep work right before you start cooking, it's a good idea to clean before you begin the cooking process. Wash all dirty dishes (make sure the dishwasher is empty or at least has room to add more dishes), wipe off all counters, put away anything that doesn't need to be sitting out. This way when you are cooking you'll have all your utensils clean and ready to use and not have to be scrambling to wash a mixing bowl or find a clean spoon. You'll also have an uncluttered work space, at least to start.
5) Use alternate appliancesYour oven and cooktop will be busy bees so get creative with other appliances on hand. The microwave, of course, is an easy one for reheating foods right before serving. If you have appliances like a crock pot or roaster oven, make use of them if you can. They are great for not only cooking in, but you can keep foods warm in them too. Most newer pressure cookers have settings that will let you heat the pressure cooker without actually having to build up pressure. Try cooking your gravy that way instead of having to make room on your cooktop. If you have an electric griddle or skillet, you can use them as a make-shift hot plate (just be mindful of the temperature setting). Other appliances to consider: electric rice cooker/steamer, toaster oven, electric wok, George Foreman grill, or indoor grill. Get creative!
Now of course, since I mentioned CDK's Thanksgiving dinner, it's only fair I share our menu with you!
From everyone here at CDKitchen, we wish you a happy and safe holiday!