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The week of Thanksgiving is upon us. So I am going to give you some turkey pointers in this post. Both my husband and I are working on Thanksgiving, but we still get to enjoy the meal together. This is an important week to have a plan though for what we’re eating the rest of the week. So lets get down to it. Grab my button and link up your own menu at the bottom of this post. I love seeing what’s cooking in your kitchen.
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Monica’s Menu Plan For November 24 – November 30
Sunday: Chicken sandwiches with french fries and carrots.
Monday: Meatloaf with egg noodles and green beans.
Tuesday: Breakfast for dinner.
Wednesday: Subway (our traditional night before Thanksgiving dinner, mom has lots of prep to do).
Thursday: Thanksgiving: Turkey with mashed potatoes, sweet potatoes, broccoli, sausage stuffing, gravy, and biscuits. For dessert apple pie and pumpkin pie.
Friday: Turkey stew.
Saturday: Leftovers.
Turkey Tips
I have been doing the turkey for several years now and I have a slightly untraditional tip for getting the moistest bird ever. Here’s how I make my turkey. I cover it in butter. Rub an entire stick on the bird even reaching up underneath the skin. Then I place it in my 500 degree preheated oven. Yes, you read that right, 500 degrees. It’s only going to get a blast of heat for half an hour, then you can turn it back down to a much more respectable 350 degrees. What this does is browns it nicely while also sealing in those juices. Try it, I promise you’ll love it, but whatever you do do not forget it’s only half an hour. Set a timer so you don’t forget to turn it back down.
Now my other tip is don’t cook the stuffing in the bird. It won’t cook as evenly. If you want the season from the stuffing, then just sprinkle some of your stuffing’s seasoning inside the cavity of the turkey. But cook the stuffing in a bowl next to the turkey for the last hour the turkey is in the oven.
Get out of the habit of basting that bird too. Every time you open the oven you lose a good amount of your heat, so just put it in there and let it cook. It won’t dry out so long as you follow the cooking instructions. Make sure you have given your turkey enough time to thaw if you got a frozen turkey too. Think one day in the fridge for every two pounds of turkey you have. So if you don’t already have your turkey defrosting, then you’ll want to get on that. If it’s still frozen the night before, then place it in a tub of cold water to help it defrost. This will only work if the turkey is mostly defrosted though. Don’t try it with a completely frozen bird. If you haven’t bought your turkey yet I strongly suggest finding a fresh one.
Those are my turkey tips. What are yours? What’s cooking in your kitchen this week of Thanksgiving?
