Give Thanks the Simple Way:
Your Easiest Thanksgiving Ever
Your Easiest Thanksgiving Ever
Noted chef Bibby Gignilliat is the executive chef and founder of Parties That Cook™
Thanksgiving can be full of questions: How can I roast the perfect turkey while simultaneously preparing the green bean casserole, sweet potatoes and pumpkin pie? What if my turkey turns out dryer than the Sahara? Why do I always make the same recipes? This year can be different. With upfront planning and a little creativity, you can shop for, prepare and serve before the first hunger pangs strike.
Preparation is key
Preparation is key
Start with a clean kitchen and an empty dishwasher. Take time to clean your kitchen, organize your pantry, take out the trash and empty the dishwasher. All of these chores will help you absorb the mess created by several hours of cooking.
Don't forget other areas of your home guests will see. Hide clutter, dust surfaces and give your carpets a once-over before guests arrive. I love Kenmore's top-rated upright and canister vacuums for their powerful performance and ease of use.
New Classics
While the standard Thanksgiving menu hasn't changed in decades, there's nothing wrong with adding a new twist to an old favorite. Update the classics with an unexpected ingredient or cooking method. Your family and your taste buds will thank you.
Turkey
For a fresh take on turkey, try a new cooking method. Invest in a backyard smoker or deep fryer, (Use the fryer outdoors and keep it away from anything flammable, including your house, grass and leaves; the driveway is ideal.) I love the savory flavor the smoker imparts, and you can't beat the juiciness created in a deep fryer.
- For a traditional turkey, try altering flavors. Try my brining recipe (see sidebar) to soak your turkey overnight for a tender, juicy feast.
- Massage a homemade spice rub into the bird's skin before roasting. See the sidebar for my recipe!
- For another twist, loosen the turkey skin and stuff fresh herbs and a bit of butter under it for a crispy, flavorful bird.
Ten Steps to the Perfect Turkey
For a fresh take on turkey, try a new cooking method. Invest in a backyard smoker or deep fryer, (Use the fryer outdoors and keep it away from anything flammable, including your house, grass and leaves; the driveway is ideal.) I love the savory flavor the smoker imparts, and you can't beat the juiciness created in a deep fryer.
- Order from a reputable butcher at least a week before Thanksgiving, and pick it up the day before. A fresh turkey is more flavorful than a frozen one.
- Ask your butcher to remove the wishbone. This lets you slice the full length of the breast when carving. (Save it for the kids!)
- Buy one pound of turkey per person, or 1-1/2 pounds if you want leftovers. Small turkeys are more tender; you may want to order two small instead of one large.
- As soon as you bring the raw bird home, remove the bag of giblets from the cavity, rinse inside and out, and pat dry with paper towels. (This helps prevent bacterial growth.) Refrigerate immediately; bring to room temperature one hour before cooking.
- If you buy a frozen turkey, thaw in refrigerator 48 hours before you plan to cook it. If it's still frozen on Thanksgiving morning, run it under warm water and leave it out of the refrigerator for no more than two hours.
- Stuff the turkey just before roasting; don't overstuff! Stuffing expands as it cooks; too much can cause your bird to burst open in the oven.
- Trussing (tying the turkey legs together) makes for a pretty presentation, but isn't necessary and extends cooking time. If you do truss, use kitchen twine.
- Rub turkey skin with butter or oil and sprinkle with salt, pepper and sweet paprika for a nice, golden color. Place turkey on rack in roasting pan so heat can circulate. Fill pan with one inch of water for basting and pan gravy.
- Roast at 450 degrees for 30 minutes (for a 12-14-pound turkey), then cover the breast meat with aluminum foil to keep the bird moist, cook at 350 degrees until done, basting every 30 minutes. Turkey is done when a thermometer inserted into thigh reaches 160 degrees. The breast may register a higher temperature since it cooks faster.
- Before carving, cover with foil and let rest for 20 minutes on a warmed platter.
Stuffing
Skip the store-bought variety this year. Try adding porcini mushrooms, oysters or dried plums to your traditional recipe. Or, use your basic formula but replace white bread, celery and sage with unexpected flavors. My favorite is cornbread stuffing with sausage and apples. Or, use complementary flavors like mushrooms and leeks, bacon and chestnuts, pine nuts and raisins, or caramelized onions, sage and fennel.
Gravy
Like stuffing, gravy can be adapted with exciting new flavors.
- Start with a roux: melt butter and add flour, cooking for two minutes until it thickens into a paste and takes on a nutty aroma.
- Add white wine, chicken or turkey broth and pan drippings; whisk to create a gravy base that is thick and smooth.
- Once you've mixed your base, add flavor: a touch of bourbon, port wine, sautéed shallots, Dijon mustard or pomegranate juice.
Mashed potatoes
The neutral taste of potatoes is the perfect backdrop for a variety of flavors. Stir in garlic, horseradish, cheddar cheese, bacon, goat cheese or parsnips to add a layer of flavor. Or, try caramelized shallots:
- Start with a roux: melt butter and add flour, cooking for two minutes until it thickens into a paste and takes on a nutty aroma.
- Add white wine, chicken or turkey broth and pan drippings; whisk to create a gravy base that is thick and smooth.
- Heat canola oil in a wok or large sauté pan over moderate heat until hot, but not smoking. Add chopped shallots and reduce heat to medium; sauté, stirring frequently, until golden brown, about 10-12 minutes.
