Thanksgiving Day Planner 2016 rev

Instructions

1. THANKSGIVING PLANNER
2. Buy turkey four to five days before T-day. Remember: It's best to allow four to five days for it to thaw or reserve a fresh one.
4. Buy onions for creamed onions early!
6. FOUR DAYS BEFORE THANKSGIVING
7. Set up tables, table pads, etc. cover with sheets.
8. Start defrosting the frozen turkey in the back of the refrigerator, where it is coldest or don't worry if it is fresh.
10. Compose a shopping list, and purchase all non-perishables. Wait until the day before Thanksgiving to buy salad greens, fresh bread, or vegetables.
12. Make ahead: bacon for broccoli salad
13. broccoli salad dressing
14. Note: used 10 cups of cut up broccoli, 2 lbs of bacon with no onions for 1 batch of dressing. Onions on the side.
16. Make the make ahead gravy with turkey pieces or buy Trader Joe's gravy turkey -- Pick up Wed.
17. Chicken broth (organic)low sodium
18. Mrs. Cubbison's seasoned dressing mix (4 boxes for 20)
19. Get lacers to tie up turkey
20. Potatoes
21. Celery
22. Butter 2 lbs
23. Sausage
24. Onion
25. 6 lbs. Small white onions
26. Coffee
27. Decaf
28. Milk (3 half gallons nonfat)to add in. Costco's is good too!
30. If you're baking pies for dessert, make the dough for the crust, roll it out, lay it into pie plates, and freeze.
32. TWO DAYS BEFORE THANKSGIVING
33. Set the table. Prepare the serving pieces, plates, flatware, glasses, etc. If you're using cloth napkins or tablecloths, iron them now. Check for candles if needed.
35. Make the cranberry sauce; it will take a couple of days in the refrigerator to give the flavors time to develop. (assign to Janet)
37. ONE DAY BEFORE THANKSGIVING
38. Make the make ahead gravy with turkey pieces.
40. Defrost pie dough; assemble and bake pies (or assign to Susie)
42. Peel the potatoes, then refrigerate them in a pot of cold water.
44. Make side dishes that require baking, such as casseroles, and reheat them tomorrow; or assemble them today, and cook them right before dinner.
46. THANKSGIVING DAY: DINNER AT 3 P.M.
47. Instructions for a 20-22 pound turkey)
49. 7:30-8:00 a.m. Start the coffee!
51. Remove the turkey from the refrigerator, allowing it to sit for sixty minutes at room temperature. Start the stuffing
53. 8:30 a.m. Preheat the oven, and stuff the turkey.
55. 9:00 am Put the turkey in the oven (don't peek for 4! hours...Last year, the turkey was overdone and I roasted it for 5 hours. Test it at 1 pm Let sit for 30-45 minutes before carving. Gives time to slip in side dishes!
57. Chill the wine.
59. 11:00 start crockpot with make ahead mashed potatoes
61. 1:00 p.m. Check the temperature of the turkey at the thigh, which is the thickest part. If the thermometer reads 160?, remove the turkey from the oven. If not, check the temperature every fifteen minutes until the bird is done. Remember it will continue to cook as it is cooling. Note: For a 20 pound bird, in by 8:30-9, check it at 12:30-1:00 (may need to tent it)...should be done in 4.5 - 5 hours. Don't overcook!
63. Make the gravy while the turkey rests. My Mom always took the dressing out right away...Easier to cool and doesn't hold the heat...
65. The turkey will need to sit for at least thirty minutes prior to carving. Call everyone to the table. Give thanks!
67. Next year: make half size jello surprise. 3 lbs onions?