I went with the turkey breast again this year instead of the full bird. The absence of the roasted bird was felt on the table when the cooked breast looked more like ham than turkey. But with enough white meat for all and comparatively less effort to clean and brine, this will be the go to from now on.
Preparations
OK, now that our shopping is all done, let us start with the preparations that one can do before the actual day of cooking and dining. The best part about organizing this is the fact that Thanksgiving (TG) is always on a Thursday. So we can start with that in mind. Starting from Sunday here are the various steps you can do to prepare ahead.
Sunday
Buy the Turkey
Pickup or buy the whole turkey or turkey breast on the Sunday before TG. If you are ordering online, do that a week or two before so that you can pickup on the day of your choice. Bring it home and keep refrigerated.
Buy TG groceries
Make sure to have enough space in the fridge before you go shopping. Make use of the shopping list from my previous post. Take a list with you when you go to get the turkey. The list must include a brine mix because you will need that first.
Monday
Relax.
That is right. This is a step free day. Unless you want to switch today with Sunday.
Tuesday
Prepare the Brine
Dissolve the brine mix into 1.5 gallon of water, boil for a few minutes and set to cool. You can add some orange peel for extra flavor while boiling. Keep refrigerated once cooled. Make sure you have at least 2 trays of ice in the freezer and tell the family not to deplete it before Wednesday.
Wednesday : (Start around 6 or 7 PM)
Make Creme Brûlée for dessert (optional)
Since we are not big pie fans, we opt for various desserts like creme brûlée, snicker doodle cookies or pound cake. This one is rather easy to make if you have 8 ramekins and a butane torch. Preheat oven to 325F. Heat some water in a large pan/kettle. Now bring 1 quart heavy cream with one vanilla bean and its pulp to a boil on medium high heat and set to cool for 15 min while you whisk together 6 egg yolks and 1 cup sugar. Add the cream mix gently while stirring, pour into ramekins and place in a larger pan with hot water poured to reach half the height of ramekins. Bake at 325 for 40-45 min, take out while the middle is jiggling and set to cool in the fridge. Layer with sugar and torch the top when ready to eat.
Make Cranberry Sauce
This is the right time to make cranberry sauce if you are planning to have it homemade. Wash & drain the cranberries, boil once with 1 cup sugar dissolved in 1 cup of water. Add orange peel & 1-2 crushed cardamom. Keep it on medium heat and stir occasionally until jelly like consistency is reached. You can do the next step while this is going on.
Roast Chestnuts
My stuffing requires chestnuts so I roast 8-9 chestnuts in the air fryer after making an X on the flat side with a knife. Add these to the air fryer at 390 or oven at 425 and roast for 20 min. While chestnuts are roasting, go on to the next step.
Brine the Turkey
Line a bucket or large container with a brining bag, add half of the cold brine and some ice cubes. Then add the washed and cleaned turkey without giblets etc. and pour over the remaining brine and ice cubes, tightly close the brining bag and keep refrigerated or in the garage if it is cold enough. Make sure turkey is fully immersed with a weight on top if necessary. Keep breast meat in the net that it came in.
Finishing Up
If the chestnuts are done, keep them wrapped in aluminum foil for 5 min while you attend to the cranberry on the stove.
Remove cranberry from heat, discard orange peel if any and refrigerate in serving container once cooled.
Wear food grade gloves and peel the chestnuts while hot because that is the easiest way to get it out. Halve the chestnuts and keep them wrapped in the foil for Thursday. No need to refrigerate.
Take a large pan, add enough water and keep on the stove for Thursday's mashed potatoes.
Make sure you have 5 lbs. of potatoes ready. Place dry sherry and red wine bottles within easy reach for stuffing and gravy needs. Keep stuffing mix (10-16oz) and chicken broth (2 boxes of 32oz) also within reach. Set hot sausage to thaw in fridge if frozen and go to sleep.
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