Thanksgiving Day is quickly approaching. Here are the final Thanksgiving preparation tips for the rest of the week provided by the National Turkey Federation. With these tips, you’ll have the time to sit back on Thanksgiving and truly be thankful!
Thanksgiving AKA “Turkey Day”
First tasks of the day:
- Prepare stuffing for the turkey and/or the dressing to cook in a baking dish.
- Prepare the cleaned vegetables for cooking – peel and chop. Cover the ready-to-cook vegetables and put them in the refrigerator.
- Boil and mash potatoes; they can be reheated just before serving. Consider holding the warm mashed potatoes in a slow cooker. They will stay warm and creamy up to two hours.
Second tasks of the day:
- An hour before the turkey is done, begin cooking fresh vegetables and get other foods ready to go into the oven (stuffing, rolls, etc.)
- Put the butter on the table so it will soften.
- Use a food thermometer to check the internal temperature of the turkey.
- A whole turkey should be cooked to a minimum internal temperature of 165°F throughout the bird. Most home cooks enjoy the dark meat at a higher internal temperature of 175°F to 180°F. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. http://eatturkey.com/consumer/cookinfo/turthaw
While the cooked turkey is resting:
- Put a foil tent over the turkey and allow the turkey to rest for 20-25 minutes before carving.
- Bake casserole dishes of stuffing/dressing in the preheated oven.
- Warm other foods – including mashed potatoes, soups, casseroles and rolls.
- Remove cold desserts from the refrigerator to allow them to come to room temperature.
- Make the gravy and preheat the gravy bowl with hot water so the gravy will stay hot.
- Be thankful you are surrounded by family and friends on this American holiday.
When the turkey is carved. When the rolls are piping hot. When everyone wants seconds… We’re the good heat.