This weekend many people will be hitting the grocery store to start stocking up on items for their Thanksgiving feast.
Party planning pros say there are a few items you could be grabbing and making this weekend to avoid a holiday headache next week.
The following Thanksgiving prep list is courtesy of:
Pat Greenfield
Grico's in Exeter
570-654-9120
Put your menu in writing.
Make a shopping list.
Write a turkey day timetable – hour by hour.
2. The weekend before Thanksgiving
Pull all your cook wear, utensils.
Pull all cooking and baking supplies and make a mise en place for each food.
Pull all serving platters/bowls and serving utensils.
Pull all plates, flatware, glassware for seating table.
Pull everything you need to serve coffee, tea and desserts.
Set the table if your daily life allows it.
Make sure you have enough tables and seating for all guests.
Clean out your refrigerator and rearrange kitchen counters for food production.
Borrow or rent supplies you do not have on hand.
Go grocery shopping.
Make cranberry sauce.
Prep bread and vegetables for stuffing.
Make pie dough and line pans.
Bake, wrap and freeze desserts – cheesecakes and cakes.
Roast some turkey parts and make stock for gravy.
Make salad dressing if using.
Remove frozen turkey from freezer and put into refrigerator to defrost.
3. Monday
Peel and cube potatoes then refrigerate in cold water.
Prepare sweet potato casserole, cover and refrigerate.
Prepare Brussel sprouts casserole, cover and refrigerate.
Make roux for gravy.
4. Tuesday
Check ice supply.
Organize bar and supplies: fruit, wine, openers, chill beer and white wine.
If doing so, brine the turkey.
Sit down for about an hour and enjoy a drink – light
Prep day or catch up on what you did not do over the weekend or on Monday.
5. Wednesday
Assemble stuffing and put into baking pan, cover and refrigerate.
Assemble fillings and bake pies – pumpkin and apple.
Prepare the turkey, cover and refrigerate.
6. Thursday
Remove turkey, prepared stuffing and vegetables from the cooler and allow to come to room temperature.
Bake turkey: determine turkey weight and what time you will serve dinner go backwards from that time, subtract the cooking time (15 minutes per pound). Test by inserting a thermometer in thickest part of thigh – done at 165. Remove from oven and let rest tented with aluminum foil for at least 30 minutes.
While turkey is baking, assemble salads, if any.
Place side dishes – sweets and casseroles – and heat for about 30 minutes.
Prepare mashed potatoes (save cooking water for gravy), cover and keep warm.
Prepare gravy using roux, stock, potato water and pan drippings.
Eat.