How to Enjoy a Stress Free Thanksgiving

In order to enjoy a stress free thanksgiving day start by remembering that the holiday is about sharing, gratitude and enjoying the company of loved ones.  Magical moments happen, they are not orchestrated and the best way to let them happen is to make sure everyone is as comfortable as possible.  Keep in mind the food is secondary, the company and conversation is what makes for memorable occasions.  So, stop stressing about the food.  It doesn't have to look like something from a Martha Stewart magazine.  In fact, without the dozens of cooks, food stylists and photoshop editors hers wouldn't look that way either.  But, you can give people a meal they will remember for a long time by following a few simple steps.  

Equipment Needed

A reliable instant read thermometer

An extra large ziplock bag (the type used for storing clothing - I found them at my local Home Hardware)

A large solid container big enough to hold a turkey and 2 gallons of liquid (don't trust a bag not to break)

A large roasting pan with at least 2" high sides

A roasting rack which fits said pan

A sheet pan

A 1.5 litre insulated thermos

Various casseroles and pots and pans

Step One:

The night before dinner, prepare a brine by mixing 1 cup of salt, 1 cup of brown sugar, 1 Tbsp of whole peppercorns, 1 Tbsp of coriander seeds, 1 Tbsp of whole mustard seeds, 5 bay leaves in 1 gallon of water in a pot and heat over medium high until all the salt and sugar has dissolved and the spices have a chance to become fragrant. Turn off and let cool  for 30 minutes and then add the equivalent of 1 gallon of ice and water.  

Step Two:

Clean and dry the turkey and place it in the ziplock bag.  Make sure the brine is completely cooled and pour into the bag with the turkey.  Place the turkey and brine in the large solid container and place it in the fridge or any place that is between 1-6C.  

Step Three:

On the morning of dinner, remove the turkey from the brine and discard the liquid.  Completely rinse and dry the turkey and either oil the skin or smear Miracle Whip on the skin (this will ensure crispy and golden skin) and season with salt and pepper inside and out and, if desired, place a sprig each of rosemary, sage, thyme and savoury loosely inside the cavity.  Place the turkey on the rack inside the roasting pan and add 2 onions cut in half, 2 carrots split lengthwise in half and 2 celery stalks to the bottom of the pan.  Place the turkey in a pre-heated 325F oven.  Note the lack of stuffing - this will ensure the turkey cooks in the shortest possible time, evenly.   Magic moments do not include salmonella.  Roasting times will vary but for a 12-15lb bird expect to use the better part of 3 hours.  You want the thickest part of the thigh to reach a temperature of 160F.  

Step Four:

Prepare your favourite stuffing recipe and pour it in a casserole dish and add 1 cup of chicken stock to moisten.  This will act as the moisture that would have come from cooking it in the bird's cavity.  Leave the casserole off to the side for now. 

Step Five:

Prepare the vegetables for your sides: peel, cut and chop any potatoes, carrots, beans etc. and place them in pots for cooking.  For the potatoes and any root vegetables, cover with water and leave any tender vegetables in the pots dry for now.  If doing any gratins, complete assembly in their casserole and leave in fridge for now. 

Step Six:

Remove the turkey from the oven when it reaches 160F as discussed.  Leaving it on the rack place it on the baking sheet and cover with aluminum foil and set aside.  The turkey will continue to rise in temperature for the next 1-1.5 hours and can stay like this for 2 hours.  Turn the oven temperature to the optimal for the stuffing and add it and any side dish that must bake for the next hour. 

Step Seven:

Prepare the gravy according to your favourite recipe in the roasting pan, the onion, carrot and celery will add additional flavours and a sweet Riesling would be a nice addition.  Pour the finished gravy into a thermos and set aside.  Clean up the mess. 

Step Eight:

Once the stuffing and any other baked sides are out of the oven turn on any tender vegetables (don't forget to add water) to be steamed.  If you are doing mashed potato you should turn them on 15 minutes prior to taking out the stuffing as they will take longer to cook and you have to allow time to mash.

Step Nine:

While the vegetables are cooking, start carving the turkey using this method.  Place the carved turkey and stuffing on the table then finish the vegetables and place on the table and finally pour the gravy from the thermos into a gravy boat and place on the table.  

Step Ten:

Toast your guests and enjoy the meal.  

Try to clean as you go and always accept offers of assistance especially when taking the food to the table and dealing with the pots and pans.  If possible, have a separate table set aside for dirty dishes and pots - in a separate room, of course.  Keep plenty of white wine on ice when you set the table and place any red wine (pinot noir) on the table ready to be opened (actually, if possible, try and stet the table the night before). Have any pies made or purchased the day before and place them in the oven when the last dish comes out and turn the oven off.  The residual heat will be enough to warm the pie through - unless of course you are serving a cold pie like key lime.

Following these steps and giving helpers clear directions and cleaning as you go, will make this a stress free thanksgiving.  Enjoy!

Here is a link to the USFDA for safe handling of turkeys.
How much turkey do you need?