HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Holiday Feature

 

Timetable For a Thanksgiving Dinner

Clock  

If using a frozen turkey, allow 3 days in the refrigerator to thaw. Or thaw in water.

About The Timetable

There's no way around the fact that most of the Thanksgiving meal is best done that day. This timetable takes into account the need to wash dishes as you go along, thereby keeping your kitchen neat with plenty of counterspace for working comfortably. At the end of each task, take a few minutes to wash the bowls and utensils you have just used and to clean the counter. You'll find the whole process much more pleasurable and easier to manage if you do.

Mise en Place: This is a French term for preparing all the ingredients for a dish in advance, such as washing, trimming and chopping vegetables; setting out your spices and herbs, etc. Do it at the beginning of the day and the rest of the cooking will be a cinch.


Things To Do The Day Before

  • Bake the cornbread. Refrigerate overnight until ready to use. (The cornbread may also be baked several weeks before and frozen; thaw in the refrigerator.)
  • Toast the pecans and seal in airtight container overnight, or freeze if made weeks in advance.
  • Assemble your Batterie de Cuisine.
  • Set the table and assemble your serving dishes and utensils.

What To Do Thanksgiving Day

Allow yourself about 4-1/2 hours from start to finish.

00:00—00:30

Perform any "mis en place" tasks, including:

  • chopping the onions, celery and other ingredients for the cornbread dressing.
  • peeling and trimming the vegetables for the stock
  • trimming the green beans
  • setting out any ingredients you will need for the herb seasoning, lemon-vinaigrette and
  • cranberry relish.

00:30—1:00

Prepare the Cornbread-Water Chestnut Dressing up until the point of adding the stock. Set aside.

1:00—1:30

Turn on the oven for the turkey.
Make the seasoning rub.
Prepare the turkey according to the recipe.

1:30—4:00

Roast the turkey; baste every 30 minutes with pan juices. Check the temperature using an instant read thermometer. You may need to continue cooking if not completely done.

1:30—1:45

Prepare the stock and skim surface.

1:45—2:45

Add the vegetables to the skimmed stock. Simmer the stock slowly.

1:45—2:00

Make the cranberry relish. Refrigerate until ready to use. At 2:00, baste the turkey.

2:00—2:45

Prepare the green beans and the lemon-vinaigrette for the salad, but do not dress until later. Set out the ingredients for the gravy; if you haven't already done so, get the serving utensils out. At 2:30, baste the turkey.

2:45—3:00

Add the stock to the cornbread dressing, stir and place in the pan. Cover with foil and place in the oven according to the recipe. At 3:00, baste the turkey, and rotate the pan around in the oven so it cooks evenly.

3:00—3:30

Bake the cornbread dressing covered with foil. Then remove the foil. At 3:30, baste the turkey. In between, mingle with any guests that start to arrive.

3:30—4:00

Bake the cornbread dressing *uncovered.* At 4:00, check the turkey to see if it's done. If not, continue cooking and checking every ten minutes until done. Remove the dressing and cover with foil to keep warm. In between, mingle.

4:00—4:20 (or as soon as the turkey is done)

Remove the turkey from oven and make the gravy according to recipe. While the gravy is simmering, dress the green bean salad and get the meal ready for serving.

4:30

Enjoy your Thanksgiving Dinner and get ready for loads of compliments.


Thanksgiving No-Brainer


Thanksgiving at The Global Gourmet

The Global Gourmet's Perfect Turkey Handbook
Using a Meat Thermometer

 
 
Kitchen Gypsy

 

This page modified November 2006


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.