Turkey is the star of the show

How do you get ready for serving up Thanksgiving dinner?  Prepping means different things to just about everybody; some may think prepping means picking out a restaurant that will be open on Thanksgiving day, others may plan out an elaborate meal, and there are probably a great many people who fall somewhere in the middle of these two extremes.

My own prep starts just a couple of weeks before the holiday, when I work diligently (and creatively, I might add) to make meals out of the items I already have in my pantry, refrigerator, and freezer.  Beans pair well with pasta, a can of diced tomatoes, scrambled eggs, and crushed corn chips on the top…right?  Well, when clearing out the pantry one will do what one has to do!

After my pantry is cleared out I have plenty of room to shop for my Thanksgiving dinner items.  Preparing a list will help you to ensure you have everything you need when Thursday rolls around.  Don’t forget to add necessary spices to your list, or food items that your guests can snack on while your turkey is cooking on the big day!

Whether you use a frozen turkey or splurge on a fresh one, proper storage is imperative.  Fresh turkeys should be stored in your refrigerator for no longer than 2-3 days; frozen turkeys will need a full five days to thaw in the refrigerator depending on its size.  (NEVER thaw a turkey on the counter or in the sink—doing so puts you at greater risk for foodborne illness.  If you must “quick-thaw” your turkey, put your turkey in a bath of cold water in your sink and change the water at least every 30 minutes to ensure your safety—and only use this method if absolutely necessary!)

Make your pies ahead of time

Some prefer to cook many of their side dishes several days ahead of time, freezing what they can and keeping chilled the rest.  White wine or champagne should be placed in the refrigerator (I do this early so I don’t forget.)  Chopping onions and celery and baking your day-old bread for the dressing, cooking yams or sweet potatoes, even boiling potatoes for mashed potatoes a few days beforehand can save you precious time and allow you to spend time with family and friends on the day of the holiday.  Bake your pies the day before so they are fresh when they are served.  If you are brining your turkey you should also make sure to do this the day before.

On the morning of Thanksgiving, your attention should be given to your turkey.  Remove it from the brine or give it a good rinse and rub it with your seasonings of choice.  Preheat your oven to 325°F, then stuff the turkey with your prepared dressing, and place in a roasting pan (or roasting bag if you prefer).  How long your turkey bakes depends on its size, but a general rule is to roast it for about 15-20 minutes per pound for a stuffed bird—a 20-pound turkey, then, should take about 5-6 hours to cook.  If you are not using a roasting bag, don’t forget to baste about every 30 minutes or so.

Don’t forget to set a pretty table!

While your turkey cooks, go ahead and set your table.  For me, half the fun of the Thanksgiving meal is getting out the tablecloths and linen napkins, using the best china and glassware, and adding candles and a centerpiece to my table.  Make sure you have plenty of room for your guests by adding a leaf to your table if you have one, or by using a second—or even third—table if necessary.  A “kiddie table” is always a hit for the younger guests!

A roasted turkey should always sit for about 15 minutes before carving.  I use that time to make gravy and to heat up any casseroles or other side dishes that have already been prepared.

When all the food is heated and your turkey is carved, this is where the real fun begins.  Put it on the table, serve up your wine or beverage of choice, and dig in!

How do YOU prepare for your Thanksgiving holiday?

The post It’s Turkey Time!! appeared first on Houston's Blog.

Turkey carcass
Leftover turkey
Leftover vegetables (green beans, Brussel sprouts, yams or sweet potatoes—if they weren’t whipped)
Leftover gravy
2 celery stalks, chopped
2 carrots, chopped
Leftover mashed potatoes
Leftover stuffing

Boil the turkey carcass until the bones fall apart. At least 3-4 hours, but overnight is best. Strain.

Add leftover turkey, vegetables, gravy, celery, and carrots. Simmer until carrots are just tender.

Add mashed potatoes and stuffing to the bottom of a bowl, ladle soup over the top, and serve.

Brandy’s Favorite: Thanksgiving Leftover Crispy Patties

2 eggs, beaten
2 T finely chopped onion
2 cups leftover mashed potatoes
2 cups leftover chopped turkey
2 cups leftover stuffing
Butter
Oil

Cranberry relish
Leftover gravy

Whisk together eggs, onion, and salt and pepper. Fold in potatoes, turkey, stuffing.

In a large skillet, heat butter and oil over medium-high heat. Drop about ½ cup of mixture and flatten a bit (place as many patties as your skillet will hold). Fry minutes per side, or slightly longer, to desired color/crispness. Drain on paper towels.

Rebecca’s Favorite: Thanksgiving Leftovers

Take all the leftovers out of refrigerator. Add whatever items you are still craving to a plate. Heat and eat.

Mike’s Favorite: Open-Faced Sandwiches

Leftover dinner rolls or sliced bread
Leftover turkey
Leftover gravy
Leftover mashed potatoes
Leftover cranberry relish
(Really, any leftovers that you want to use will taste fantastic!)

Split and toast the dinner roll (or toast the sliced bread). Add turkey, gravy, mashed potatoes, and any other desired leftovers. Heat and enjoy!

Tara’s Favorite: Leftover Burrito Rollup

Same ingredients as Mike’s, above
Burrito-sized tortillas

Add whatever leftover ingredients you will enjoy. Heat, roll, and devour.

Christina’s Favorite:  Cold Cut Sandwich

Leftover turkey with a little bit of butter or mayo on the bread or roll of your choice.  Yum!

Cranberry Sauce Sorbet

Combine 3 cups leftover cranberry sauce, 1 cup fresh-squeezed orange juice, ½ cup fresh-squeezed lemon juice, ¼ cup sugar, ¼ cup water, 2 T grated orange peel, and 1 T grated lemon peel in a pot.  Simmer over medium-high heat until sugar is dissolved.

Transfer to a 9×13 metal baking dish. Freeze for 3 hours, stirring often to break up ice crystals that may form.

Scoop and serve.

The post Thanksgiving Leftover Favorites – Houston’s Style appeared first on Houston's Blog.

Suggested Carving Tools: Challenger Cook’s Knife 8”, Challenger Slicer Knife 12”

First, and most important, let the turkey rest when you bring it out of the oven. On average, 30-45 minutes should do, depending on the size of the bird. Remember, too, that the temperature of the turkey will continue to rise once removed from the oven, so plan accordingly—take the bird out when a thermometer reads approximately 165°. Cover loosely with foil and allow to sit. Resting allows the juices to redistribute, resulting in a moist, easy-to-carve turkey.

After the bird has rested, place it on a large cutting board. Remove the legs and thighs by pulling them away from the breast, making small, rapid cuts into the skin with your cook’s knife to expose the joint. This will enable you to pull the entire leg/thigh portion away from the bird (although you will have to use some force in order to break the joint).

Separate the drumsticks from the thighs. You can slice the meat from the drumstick, but I like to leave them whole—they are a great visual showcase for your dinner! Use the cook’s knife to slice the thigh meat.

Again using your cook’s knife, make one long lateral cut along the breast of the bird until you reach the rib cage. Then cut down along the rib cage until you reach the area you first cut. Now you should be able to remove the entire breast—place this piece on the cutting board. Then, switching to your slicer, slice the breast as thin as you prefer, leaving the skin attached.

Did you know?

Our Challenger Cutlery line has knives to fit all your Thanksgiving cooking and food preparation needs. Use the 3 ¼” paring knife to peel potatoes and yams, or the 6” utility knife for slicing, dicing, and chopping. If you enjoy food as decoration, use the peeling knife to whittle rosettes from your carrots or tomatoes.  After carving up your turkey finish off your meal by slicing fresh pieces of bread with the 9” or 10” bread knife. And don’t forget dessert—you can use the slicer or even the Santoku for cutting through the delicate deliciousness of pumpkin pie! No job is too big or too small for Challenger!

The post Let Our Knives Take the Challenge Out of Turkey Carving appeared first on Houston's Blog.