This week we will talk about the menu. Thanksgiving is a holiday steeped in tradition, and every family has their favorite menu items. I'm going to share with you a menu that we as the Williams Family have assembled to have a consistently simple yet elegant meal with not a lot a fuss. You can even make it on a budget.
To Dos this week (if you have not already done so):
- Send out invitations to your guest(s) (Cards/eVite/Phone Calls/Text)
- Order/reserve items for the house. (Extra tables & chairs, cookware, dishes, tableware, fall decorations)
- If you are getting a FRESH Turkey this year, now is the time to call the meat department and order that item or put it on reserve. (more info below on fresh turkeys!)
How will you cook your turkey?
- I always prefer to cook just the Turkey Breast. I usually cook two to theee. You end up with lots of white meat and don't have to deal with the bones.
- One way to cook your turkey fast is to spit it open (butterfly) and lay flat on the pan.
- Instead of cooking one big turkey, how about cooking two smaller turkeys. They take less time, and you end up with more meat.
- I always cook up several turkey legs for the dark meat lovers. You can usually find these in the meat department, or ask your butcher to order you a bunch.
- You wait too long to buy a turkey.
- You forget that a frozen turkey takes FOUR DAYS to thaw.
- You don't realize that many turkeys are pre-brined.
- You don't let your turkey come to room temperature before roasting it.
- You don't dry the turkey really well inside the cavity and on the outside.
- You don't salt inside the cavity.
- You don't use a roasting rack inside your roasting pan.
- You cook stuffing inside the bird.
- You roast the turkey at one temperature, instead of starting it in a really hot oven and then lowering the heat.
- You freak out about the skin browning too quickly and turn down the oven temperature.
- You baste.
- You don't use a real thermometer.
- You check the temperature at the wrong time, in the wrong place.
- You cook the turkey past 165°F.
- You don't let your turkey rest for at least 15 minutes before carving.
- You destroy the turkey when it comes time to carve it.
- You carve up the whole bird even though only half of it will get eaten on Thanksgiving..
Looking for Fresh Turkeys for Thanksgiving on the North Side of Grand Rapids? Check out Story's Fresh Meats.
11761 Northland DR.
Time is running out to pre-order your fresh turkeys! Our turkeys are locally raised at Tom Otto's Turkey Farm in Middleville, MI. No! Growth Hormones, No! Antibiotics, 100% ALL NATURAL Turkey sizes are between 12 to 30 lbs & $3.19 per lb. Place your order by November 17th, 2019. A $20.00 deposit is required when placing orders.