#Cooking turkey the day before thanksgiving skin#
The brush picks up lots of the pan juices and ensures that every part of the skin is coated with a nice sheen.Ĭooking school in New Milford, insists that "fresh is best." So does local chef This 19-pounder went for 5¼ hours and was basted every hour using a baker's brush, rather than a standard poultry baster. Now, depending on size and if the bird is stuffed, it takes about 4 to 6 hours generally to roast the turkey. There are myriad stuffing recipes out there - but I wasn't about to mess with everyone's favorite at my house - a traditional sage stuffing with chopped onion and celery. For those who don't want to chance it, the stuffing can be covered with aluminum foil and baked in the oven for about 20 to 30 minutes - it's called "dressing" when it's not baked inside the cavity. If the bird is cold and the stuffing is cold, there is no danger of developing dangerous bacteria. Some cooks get nervous about stuffing cooked inside the turkey. My stuffing was made the night before so it could be easily put into the bird right before roasting. Cooking times are on the turkey packaging and should be followed exactly. But really, the turkey is the centerpiece and nothing could be easier.įor the easiest preparation, after rinsing, salt and pepper the skin and the cavity and then rub with dried sage and thyme.
Now, lots of friends lament about all the work that goes into a Thanksgiving meal. After covering the roasting pan in aluminum foil for easy cleanup, the turkey was placed on a non-stick roasting rack that can easily fit a 25-pounder. I was so grateful the morning of the big dinner when the soft, fleshy turkey was easily washed and prepared.
#Cooking turkey the day before thanksgiving free#
Rather than go for the free frozen supermarket turkey that several local markets offer after spending a certain amount, I called around for a fresh one - hard to find a month before the Thanksgiving season.Īfter ordering one at a local supermarket only to be disappointed with a puny 13-pound bird, a meat manager at Stew Leonard's came to my rescue with a 19-pound Shady Brook Farms fresh turkey. One of the first things, based on the recommendation of several good chefs, was to buy a fresh turkey, which was a first for this household. But, when guests stop asking what's on the menu or they roll their eyes with the mere mention of your infamous candied yams - it's time to spice things up.Ī Thanksgiving dinner party a month before the holiday for a practice run gave me a fresh perspective.
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