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Friends if you& #39;re doing a whole turkey today/tomorrow is when you should move that fucker from the freezer to the lowest place in your fridge, in a plastic shopping bag. I& #39;m putting my whole breast, still in it& #39;s bag, in my meat drawer on the literal bottom of my fridge.
Some food safety stuff: do not wash your turkey/chicken. You do not need to rinse it. You need to pat it dry with some paper towels but you do not need to rinse it.
Take the giblets and neck out of the cavity. If you want to make gravy out of them, throw them all in some water
Take the giblets and neck out of the cavity. If you want to make gravy out of them, throw them all in some water
and simmer them all down for like an hour and then use the water to make gravy. Pick the meat off the neck (trust me, the neck meat is DELICIOUS) and chop up the gibs and mix it in the gravy. Is DELICIOUS.
You can also just put them in the pan with your turkey.
You can also just put them in the pan with your turkey.
Don& #39;t stuff your turkey, ok? Just make the stuffing and put it in a casserole dish and bake it covered and then take the tin foil/lid off and bake uncovered for a little bit to crisp the top.
You can bake the stuffing covered beforehand, like a few days in advance, and then
You can bake the stuffing covered beforehand, like a few days in advance, and then
Pull the stuffing out, leave it on the counter for maybe fifteen, thirty minutes so the pyrex won& #39;t explode (don& #39;t ever put a cold pyrex in the hot oven, don& #39;t ever put a hot pyrex on something cold), and pop it uncovered in the oven to come back up to temp and to crisp the top
Don& #39;t leave any pans turned with the handles hanging off the stove (ie, sticking out)
Don& #39;t leave anything halfway on the counter, it& #39;s murphy& #39;s fuckin law, make sure it& #39;s ON the counter safely ok?
Don& #39;t leave anything halfway on the counter, it& #39;s murphy& #39;s fuckin law, make sure it& #39;s ON the counter safely ok?
Make something green, like roast brussel sprouts (Literally you can just cut them in half, toss em in caesar dressing or oil+seasonings, and blast em in the oven until crispy) or a salad, something green and fresh and light is nice to cut through the richness
A simple way to bump up the fanciness is by making your green beans from scratch. Just get fresh ones or frozen instead of canned. I& #39;m doing a green bean casserole which is just a homemade mushroom soup (stupid easy, I& #39;ll post my process tomorrow)
Toss soup + green beans, put em in a pyrex, bake off the day of maybe 40? minutes before you eat (they can keep in a warming drawer or something really well once they& #39;re cooked) and top with crispy onions then put em back in the oven for a few minutes.
My best friends mom makes the simplest and best great beans tho, you Literally just use frozen and thawed ( Run under hot water in the colander) beans and pre-minced garlic, saute them in a tiny bit of oil or butter, toss in like, slivered almonds? Salt and pepper vigorously.
Simple is good! Different is fine! I know we& #39;re all doing things differently this year so take some pressure off yourself, yeah? Make what you want to make. I& #39;m making a mega batch of stuffing because I love my stuffing and I& #39;m gonna eat it for lunch for the next like two weeks
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