Posted on | November 23, 2009
Are you in charge of the turkey this year? Here’s a timeline that may help, from Chow.com.
If you are using a frozen turkey, put it in the refrigerator to start defrosting NOW. Since the average 12- to 16-pound bird takes three to four full days to thaw it should have probably gone in Sunday, but if your bird’s on the small side you’ll be OK.
Tuesday: Check that you have all your cookware, serving pieces, utensils, etc.; make your shopping list.
Wednesday: Do your shopping the day before so that your produce is fresh. The cranberry sauce, stuffing, sweet potatoes, and pie can all be made ahead. Remember that the turkey will take up the oven for about three hours on Thursday.
Thursday: Roast the turkey. While it cooks, do your stovetop cooking and setup. When the bird comes out to rest, put all your premade sides back in the oven to warm up. Do the gravy last, as well as dressing a salad or heating bread if you’re serving it.