Turkey Day Q?

[thetinymagic2]

Posted: 11/17/07 at 4:44pm

To the cooks out there, what is the best way to store fresh rosemary in the fridge for 4 days? Also, I would like to saute my mushrooms, onions, garlic, celery (for stuffing) 1-2 days before? Would you recommend? I don't think it would matter that much, seeing that it's going into a casserole anyway (day of). Trying to do more prep, less cooking on T-Day, w/o losing flavor. Thanks for your help!

[TomMonster]

Posted: 11/17/07 at 4:56pm

Rosemary has a fairly long shelf life. Just put it in an open baggie with a paper towel inside and it should keep for a week.

You can prep and cook your veggies early, but I wouldn't do it more than a day before--the flavor tends to fade after awhile.

You can actually prepare your stuffing the day before-- you want it the same temp as your turkey if you plan to stuff it so bring both the bird and the stuffing to room temp before cooking.

Also prepare your stock for your gravy and your cranberry sauce the day before. Some will even do the potatoes before and then bake them. I don't prefer it that way. Best to cook them T-Day and leave them in a bowl above a pot of simmering water (like a double-boiler). This keeps them fresh for quite some time (this is what restaurants do!)

Enjoy!

[artscallion]

Posted: 11/17/07 at 4:58pm

Make sure the rosemary is dry. Place it, still on the stem, in a baggie. Remember, the worst that can happen is it will dry out a little. Most people use it dried to begin with.
**note: dried herbs are actually twice as potent as fresh ones. So if a recipe calls for dried and you're using fresh, cut the amount by half and vice versa.

Doing the stuffing elements ahead, also no problem.

eta: Tom beat me to it.

Updated On: 11/17/07 at 04:58 PM

[TomMonster]

Posted: 11/17/07 at 5:01pm

I think artscallion means to use twice as much fresh herb if recipe calls for dried...

But you shouldn't be using dried herbs EVER!!!

[lstbutifulgrl2]

Posted: 11/17/07 at 5:05pm

we usually sautee our veggies for the stuffing a day ahead too.

and we cover our turkey in bacon before putting it in the oven. keeps it moist and you don't have to baste it. and it is GOOD! :)

Posted: 11/17/07 at 5:32pm

We do the same thing, lstbutifulgrl2, except we use sausage. Tasty!

[artscallion]

Posted: 11/17/07 at 5:34pm

"I think artscallion means to use twice as much fresh herb if recipe calls for dried..."

Haha, you're correct. That's what I get for attempting math on a Saturday.

[TomMonster]

Posted: 11/17/07 at 6:02pm

As difficult as it can be, brining your bird is the BEST way. Not need to baste, and you will always get a moist bird!

Of course bacon wrapped on anything will taste good!!

[Mamie]

Posted: 11/17/07 at 7:28pm

I always brine my turkey (or chicken for that matter). It makes an incredibly juicy and flavorful bird! When I'm ready to roast it I melt a couple of sticks of butter in a saucepan and add a couple of cups of dry white wine. Then I soak a piece of cheesecloth in the butter/wine and lay it over the turkey. Baste the cheesecloth every half hour until about an hour before it's done. Then remove the cheesecloth and continue basting the turkey directly. YUM!

I always cook my stuffing veggies the night before. I also make cranberry sauce the night before. I get up early on Thanksgiving and bake pies. When they come out, the turkey goes in.

(My mouth is watering just thinking about it!)

[TomMonster]

Posted: 11/17/07 at 8:55pm

I also use the cheesecloth trick--a good old Martha Stewart trick! Makes for a great skin. I try not to baste too often as the constant opening of the oven messes with the temp too much. No need to baste more than a couple of times if you brine first.

I'm cooking for 20+ this year so I bake my pies in a local restaurant kitchen during the night after they've closed. It makes baking 5 or 6 pies a snap! One year I was cooking for more than 50 and baked 15 pies at once in a bakery oven nearby my apt! It was a hoot!

Updated On: 11/17/07 at 08:55 PM

[lstbutifulgrl2]

Posted: 11/17/07 at 9:24pm

i guarantee, if you try the bacon wrapped, you will never do anything else!

[TomMonster]

Posted: 11/17/07 at 9:28pm

Have you tried using pancetta instead of bacon, lstbutifulgrl2? Its just like bacon, but unsmoked. YUM.

[lstbutifulgrl2]

Posted: 11/17/07 at 9:33pm

hmmm... it's my mom's tradition, and she's doing the bird this year, but maybe next year.

[artscallion]

Posted: 11/17/07 at 9:35pm

This year we're thinking of trying a turdeercken. It's a boneless chicken stuffed in a boneless turkey, stuffed in a boneless deer.

But seriously, I would like to attempt a turducken one of these years. Has anyone here done one, or tried one?

[TomMonster]

Posted: 11/17/07 at 9:36pm

Either way, fat is flavor! First rule of chef's school.

Have a great Thanksgiving!

[lstbutifulgrl2]

Posted: 11/18/07 at 10:47am

i've tried turducken. i don't really like duck tho, too fatty. but it was pretty good.

[Mamie]

Posted: 11/18/07 at 10:53am

I had some turducken last year. I love all three birds roasted but this seemed an awful waste. Each has its own merits and doing this just makes it all taste the same. The only venison I've ever had was so gamey that it seems like it would mask the flavors of the turkey and chicken.

[thetinymagic2]

Posted: 11/20/07 at 11:21pm

Okay, who's been prepping and cooking today? Care to share some yummy recipes ?
My menu:
Mulled Apple Cider
Butternut Squash Soup garnished w/spicy/sweet pecans
Salad: Greens, slivered celery, thinly sliced Gala apples, garnished with roasted pumpkin seeds
Hor's doevres (spelling??): marinated olives, brie, crackers, marinated roasted beets.

Turkey, giblet gravy
Stuffing: mushroom, bacon, cornbread, sage, thyme, parsley
Candied yams
Haricot verte sauteed in butter, lemon zest
Mashed Turnips w/ cream, butter, touch of nutmeg
Roasted carrots w/shallots
Cranberry compote with ginger, orange and lemon zest
(dessets, coffee, tea)

What's yours? enjoy the holiday!