Comments on: Thanksgiving Turkey: Easy Prep, Easy Serve

By: DotnDash

DotnDash — Wed, 23 Nov 2011 22:06:05 +0000

I’ve been reading the comments with much interest. I’ve done the turkey the day before for a long time and then reheat …in fact ever since I hosted 38 relatives and the men were more interested in watching football on TV, so no one to carve turkey. And, we have to eat buffet style. You get the mess out of the way and if you put broth on it before reheating, it’s just as tasty. Also, I do the mashed potatoes before and then bake. I have a certain recipe that I use and you can freeze them and then bake when you need them. (In fact, I’m making some right now for tomorrow. My husband loves them…so yummy!

By: New traditions: Cooking my first Thanksgiving Turkey | Household6Diva

New traditions: Cooking my first Thanksgiving Turkey | Household6Diva — Mon, 21 Nov 2011 13:28:44 +0000

[...] Smockity Frocks instructions for soaking your turkey over night… PRINT. I discovered The Finer Things in Life instructions about cooking your turkey the day before… PRINT. I discovered The Fly Lady’s idea of [...]

By: Worth-It Wednesday

Worth-It Wednesday — Sat, 02 Jan 2010 04:42:43 +0000

[...] arcticles found around the blogsphere and web! :: Thanksgiving is creeping up, so visit Amy’s The Finer Things in Life to “talk turkey” and read about her plans for a hassel-free Thanksgiving. :: Along the [...]

By: WilliamB

WilliamB — Wed, 30 Dec 2009 15:58:55 +0000

@Jody King, Seconding Amy: brining is done to the raw bird, then you cook it. FYI, the bird doesn't need to be fully thawed before you brine it. You can also dry brine: loosen the skin from the breast and thighs (if you can loosen the skin from the legs then I tip my hat to you!), rub the meat with salt, and let sit in the fridge for 12-24 hours. Use no more than 1 tablespoon of salt per 5 lbs of bird or the drippings will be too salty.

By: WilliamB

WilliamB — Wed, 30 Dec 2009 15:48:23 +0000

@Jen@Balancing Beauty and Bedlam, It counts in my house! I always make the turkey that day, by a method that gives crisp skin (the method itself is ever-changing). I show off the bird, then take it back to the kitchen to carve. I can make a presentation-ready bird but I can't manage presentation-ready carving! I use my hands, I make a mess, I get bits everywhere. Then I lay it out nicely and show it off again.

By: Amy

Amy — Tue, 29 Dec 2009 16:39:50 +0000

I’ve only brined once, but my understanding is that it needs to be done before the turkey is cooked.

By: Jody King

Jody King — Thu, 24 Dec 2009 23:39:49 +0000

Can you brine an already cooked but thawed out turkey?

By: Amy

Amy — Wed, 25 Nov 2009 03:04:47 +0000

@Mary S., Crispy skin? Hmmmm... I've never eaten any crispy skin. I'd save that and use it with the carcass to make stock.

By: Amy

Amy — Wed, 25 Nov 2009 03:03:43 +0000

@TheChickadeefeeder, If your turkey is coming straight out of the fridge, you'll need to warm it longer. Just keep an eye one it.

By: Amy

Amy — Wed, 25 Nov 2009 02:53:40 +0000

Had to check with my mom on this one. She says the roaster will cook the turkey faster than the oven, but everything else should be the same. Hope that helps!