What’s Cooking in Kelli’s Kitchen

We are a few weeks away from arguably the biggest culinary holiday of the year–Thanksgiving. While gatherings with friends and family around a table laden with delicious fall dishes can be a joyful and meaningful experience, planning and executing a successful Thanksgiving can feel like navigating a minefield. So, here are some suggestions for the smooth execution of your culinary preparations, whether it is your first time hosting Thanksgiving or you are a veteran.

My first recommendation for your Thanksgiving is to have a plan. The time you spend thinking about your dinner is invaluable. Write down the dishes you want to serve, the ingredients you need to buy, and how long each recipe will take to prepare. Are you serving the dish piping hot? Will it still be satisfying at room temperature? Do you need to cook it the day before and reheat it? How much space will it take up in your oven? Writing a plan helps you identify anything that can cause a crunch in your resources (time, space, number of available hands, etc.) and gives you time to figure out a solution.

Create a timeline detailing when to prepare each dish. Identify things that can be done a day or two in advance. Ask yourself if dishes can be made early and then reheated in a slow cooker. This saves space on the stovetop and frees you up to focus on dishes that must be finished at the last minute.

Space management becomes an issue on Thanksgiving, so plan for it. Clean your refrigerator out before you shop for ingredients. Consider moving bottled condiments into an ice-filled cooler and keep them in the garage for a few days to make more room in your fridge. Chest coolers are insulated boxes; they can keep dishes hot when you pull them out of the oven. Line your cooler with a towel and some aluminum foil and fill it with casserole dishes to keep everything toasty and warm without having to shuffle everything around in your oven.

Brine your turkey. This is the single most essential rule of Thanksgiving. Putting your turkey in a brine for up to 24 hours before you start it in the oven will ensure that the breast stays juicy and the meat will be flavorful and delicious. Consider storing your turkey and brine overnight, with plenty of ice, in your cooler. 

Have something for your guests to snack on, and use appetizers to keep folks out of your kitchen. Appetizers at Thanksgiving don’t have to be precious or fancy. Store-bought veggie trays, meat and cheese plates, and other grab-and-go solutions are entirely acceptable. You can delegate responsibility for bringing appetizers to your guests. Whatever tactic you choose, set up appetizers outside the kitchen and dining spaces to minimize interruptions to your preparations.

Ensure your guests can prepare their beverages without needing to get anything out of the kitchen. This means ensuring they can access all the ingredients, glassware, and other tools without rummaging through the refrigerator or kitchen cabinets and drawers.

Thanksgiving is about coming together with your loved ones. Create a plan to enjoy your time together without stressing the small stuff.

Pioneer Woman’s Best Thanksgiving Turkey Brine

Ingredients:

3 c. Apple juice or apple cider

2 gallons Cold water

4 tbsp. Fresh rosemary leaves

5 cloves Garlic, minced

1 1/2 c. Kosher salt

2 c. Brown sugar

3 Tbsp. Peppercorns

5 whole Bay leaves

Peel of three large oranges

Directions:

1. Combine all ingredients in a large pot and boil, stirring until the salt and sugar dissolve. Turn off the heat, cover, and allow the brine to cool completely. 
2. Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours.
3. Before roasting, remove the turkey from the brine and discard the brine. Submerge the turkey in a pot or sink filled with fresh, cold water for 15 minutes to remove excess salt from the outside. 
4. Remove the turkey from the water, pat very dry, and cook according to your usual roasting method.