Using Time Wisely

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Thanksgiving: Turkey Options – Part 2 of 2

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Photograph Credit: Flickr (Lilandra)

Are you curious to know how I plan to get that tender, moist turkey while using time wisely? Besides the three options offered yesterday (which are very good options), today I will share my fourth option for baking my turkey.

Bag Option

In using time wisely, my current first choice for baking our Thanksgiving turkey is to bag it. One of my favorite baking tools is the Reynold’s baking bags. After baking a couple of chickens (individually) and a ham resulting in tasty, tender meat, I highly recommend these bags.

The Reynold’s baking bags come in different sizes for different types of meat at different weights. I usually purchase my bags at Walmart for around $3 per box containing 2-6 bags. Not only are the bags easy to use, but also clean up is so easy. (This is a big advantage for me with little ones who need mom’s attention.) Here is how I plan to use the Reynold’s bag for our turkey:

Preparing the Bag

1. Choose the bag that will fit an 8-10 lb. turkey.

2. Place 1 Tbsp. of flour inside the bag.

3. Shake the flour to coat the inside of the bag. (According the instructions in the packaging, the flour will help prevent the bag from bursting.)

Preparing the Turkey

1. Rinse the turkey.

2. Remove the guts. (This part gives me the heebeegeebees. I don’t know what it is about putting my hand inside to get the guts, but I just hate this part of the preparation.)

Adding the Turkey to the Bag

1. Place the turkey in the bag.

2. Baste the turkey with melted margarine and sprinkle with oregano.

3. Insert onion wedges (from one onion) and half a cup of baby carrots.

Preparing the Bag for the Oven

1. Twist the bag opening and place a tie from the bag box onto the bag to close it securely.

2. Tuck the tied portion under the turkey.

3. Make five or six slits in the top of the bag for air to escape.

4. Bake your turkey for the allotted time. (I follow the recommendations on the Reynold’s baking bags’ box.)

With all the benefits of a tender, moist, and delicious turkey, I think I have convinced myself to bag it this year. During this busy season of my life, I am more concerned with saving time when getting projects done. My children are young, and I do not want to miss watching them grow, develop, and play.

If you want a fantastic tasting turkey and are willing to spend some time prepping your bird, then brining is for you. My favorite turkeys have been the ones brined prior to baking as the meat is tender and juicy while the outside is so flavorful. In tomorrow’s food post, I will share our brining recipe with you. Until tomorrow . . . happy preparing!

Question: What options do you use to make your turkey? I am interested in your grilling and crock pot options. Please add your answer to the comments.

Thanksgiving: Turkey Brine Recipe

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Photograph Credit: Fickr (Paul Townsend)

Though our family chooses to make a turkey each Thanksgiving, I know some families prefer to serve a ham or chicken. The recipe I am sharing today works great for a turkey, and I would definitely try it for a chicken as well. For the ham, I would bag it like I plan to do with our turkey next week.

For those seeking a different baking option for the bird this year, try brining. I received the below recipe from a friend, who could easily run his own restaurant. When I need help tweaking a recipe, I contact him for a solution. His recipes are always a huge hit.

With his permission to share, here is my all-time favorite recipe for that tender, moist, and delicious turkey:

Turkey Brine

 Tuesday

If preparing the turkey on Thanksgiving Day, then begin defrosting the turkey on Tuesday or 2 days prior to meal time. Though there are a number of ways to defrost the turkey, I prefer to soak it.

1. Place turkey in a large pot, tub, or tote.

2. Add enough cold water to cover it.

3. Replace the water, if needed.

4. Check the turkey to see if it is soft.

5. Put in refrigerator if the turkey is fully defrosted.

Wednesday

1. Place the defrosted turkey in the large pot, tub, or tote.

2. Fill the container by gallons with enough warm to lukewarm water to cover the turkey. Paul uses a milk jug to add the water by gallons.

3. Add these ingredients:

½ cup pickling or kosher salt per gallon

½ cup brown sugar per gallon

5 bay leaves

2-3 Tablespoons of peppercorns

6 crushed cloves of garlic (With about 20 cloves per garlic, just break apart the whole and use 6 of them)

5-7 oranges, squeezed and tossed into the mixture

Other spices that can be added are basil, poultry seasoning, and thyme

4. Allow the brine to seep the flavored water into the bird for 12-24 hours prior to baking.

Thursday

Preparing the bird

1. Remove the turkey from the sticky, slippery brine mixture.

2. Drain the mixture from the bird.

3. Be sure the giblets and other guts have been removed.

4. Place bird on roasting pan.

5. Insert meat thermometer.

6. Preheat oven to desired temperature (I follow the recommendations attached to the turkey packaging.)

7. Measure out foil to “tent” your bird to prevent burning the outside, but do not “tent” it at the beginning of the baking time. I find getting the tent ready while the pan is cool saves so much time working around a hot turkey and hot pan.

Baking the bird

1. Put the turkey in the oven.

2. Check it between ½ and ¾ of the baking time.

3. Tent the bird when the outside is golden brown.

4. Carefully, remove the turkey when the meat thermometer indicates bird is thoroughly cooked.

5. Allow bird to cool before carving.

Though this option takes a little time each day for three days, the results are definitely worth it. In using time wisely and working around your other responsibilities, this option will give you a fantastic turkey to share with your friends and family. Just remember to start early in your preparations. Happy planning!

Question: When will you begin your Thanksgiving preparations? Please add your answer to the comments.

Thanksgiving: Gobble Gobble Turkey Cups

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Photograph Credit: Sips Etc.

Tricia and Kirstin over at Sips Etc. share detailed instructions for making these adorable turkey cups. Besides being quick and easy, this craft can be done with your children while using time wisely.

When my children help create an inviting space for our guests, they enjoy showing and using these items that “they made.” I enjoy watching their enthusiasm while spending time with them.

If you are looking for a project to keep little ones out of the kitchen, then consider making a craft with them while the turkey is baking in the oven. Then they can use their craft at the dinner table.

As you prepare for Thanksgiving Day, remember to enjoy your family and friends.

Event Planning: 2011 Thanksgiving Feast

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Photograph Credit: Flickr (1600 Squirrels')

Turkey week is here! In an effort to stay on top of the details, I have sketched out a plan for the next few days. This plan is tentative and open to changes. But having a schedule keeps me focused and ready to do the next thing. My tentative plan begins today.

Tuesday

  • Remove the turkey from the freezer.
  • Start defrosting turkey in our large stock pot. Hubby really likes the turkey brined. Since he has agreed to do the work, he will be putting together the brine mixture. On Thursday, we are going to try bagging our brined turkey. I will give you the results of this experiment on Facebook.
  • Complete grocery shopping.

Wednesday

  • Feed bread starter for sourdough bread on Thursday.
  • Make 3 pies. I will definitely be making 2 pecan pies. The other option has not yet been decided. Usually that pie choice is made by whoever is helping bake the pies in the kitchen.
  • Mix bread ingredients with starter for rising throughout the night.

When spreading out the Thanksgiving meal preparations throughout the week, the tasks can be completed between meals, play, and sleep while using time wisely. Planning the meal does not have to be difficult. By working through the details and assigning tasks for each day, I find the execution ends up being the easy part. 🙂 Happy planning!

Question: Are you experimenting with a recipe this Thanksgiving? Let me know that I’m not the only one.

Scheduling: 2011 Thanksgiving Feast

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Photograph Credit: Flickr (Emiliano Lobanco)

With the turkey thawing and the grocery shopping complete, my Thanksgiving plans are underway. With today’s activities planned, I can concentrate on timing the baking and cooking for Thursday’s meal.

Our celebration of thankfulness will include our family of five with my husband’s parents. Since my in-laws have graciously offered to provide the corn on the cob, Jello salad, and green salad, my preparations will include the turkey, gravy, sweet potatoes, mashed potatoes, stuffing, cranberry sauce, bread, and beverages. Whew! Though the long list can be overwhelming, I break down the parts into time blocks for easy execution on Thursday morning.

Thursday

 

9:15 a.m. Turkey baking in the oven.
10:00 a.m. Peel the potatoes.

Make the stuffing.

Prepare the sweet potatoes.

Set the table.

Place butter and cranberry sauce into serving dishes.
11:30 a.m. Cook the potatoes.
11:45 a.m. Remove turkey from oven.

Place bread in oven.
12:15 p.m. Remove bread from oven.

Bake the stuffing and sweet potatoes.

Start making the gravy.
12:30 p.m. Mash the potatoes.

Carve the turkey.
12:45 p.m. Remove the stuffing and sweet potatoes from oven.

Prepare the table for our meal.
1:00 p.m. Feast time!

This schedule will keep me focused and organized on Thursday morning while preparing for our Thanksgiving meal. Having a written schedule to refer to allows me to concentrate on other items while following my plan.

Though your plan will look different from mine, just start from meal time and work backwards. By knowing what needs to stay hot, you can adjust your own schedule to fit your preferences. However you celebrate, I wish you a wonderful Thanksgiving Feast. Happy planning!

Question: How early do you plan to be in the kitchen on Thanksgiving morning? Please feel free to add your comment.