Keeping gravy warm in a coffee thermos! Why didn't I think of that???
1. Make your pies and freeze them unbaked.
2. Get your knives professionally sharpened.
3. Roast a a chicken for dinner a couple of times before Thanksgiving to practice your poultry carving skills.
4. Choose some recipes that don't require an oven.
5. Read the recipes you picked REALLY CAREFULLY to make sure you have the equipment you need...
6. ...especially an instant read thermometer. Because both under- and overcooked turkey are no fun.
7. Split your grocery shopping into two strategic trips.
8. Make a big batch of turkey stock and gravy now and freeze it.
9. Same goes for cranberry sauce.
10. You can also make the pureé part of any casseroles in advance and freeze it.
11. Plan your day-of cooking timeline in advance. Write it down and tape it somewhere easy to read / check off.
12. Know how long it will take your turkey to thaw; you might need to start super early.
13. Move your prepped frozen stuff from the freezer to the fridge to thaw.
14. Toast any nuts you need to toast; grate any cheese you need to grate.
Often salads, stuffings or casseroles call for nuts to be toasted before they're mixed in. This is a step you can get out of the way in advance then store in an airtight container for up to a week. Same goes for the grated cheese you need to sprinkle on top of a casserole or mix into a side dish.
15. Make a big batch drinking plan.
Here are some recipe ideas. Or just make sure you have enough wine and that the bottles of white have somewhere to chill.
16. Use a cooler to brine your turkey so that it doesn't take up your entire fridge.
17. Or just use it as an extra fridge.
There is no room for that opened jar of artisanal jam or pickles in your fridge when Thanksgiving rolls around. Before you go grocery shopping, FoodNetwork.com recommends that you take all the nonessentials out of your fridge and store them in a cooler in the garage filled with ice packs.
18. Get the mashed potato prep done the day before: You can peel, cut, and soak them overnight in the fridge.
19. Wash, trim, and chop your veggies the day before then store in plastic baggies in the fridge.
20. You can even sauté your stuffing ingredients now.
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Let them cool, put them in a plastic bag, and put in the fridge. Then tomorrow you can heat them back up quickly and finish making your stuffing without all the pesky herb picking and chopping.
21. Designate your serving plates and utensils; put labels in them the night before Thanksgiving.
Bon Appetit makes a convincing argument that a serve-yourself buffet is the way to go. Check it out.
22. Set the table.
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Here are 9 Surprisingly Easy Ways To Make Your Thanksgiving Table Look Better and more Thanksgiving decorating ideas here.
THE DAY OF THANKSGIVING
23. Use a slow cooker to keep your mashed potatoes warm.
"To keep your spuds warm when every burner of your stovetop is in use, butter your slow-cooker insert, add a little heavy cream and spoon in the potatoes," advises foodnetwork.com. Set the temp to low and remember to give it a stir every 30 minutes.
24. If part of the turkey starts to brown too quickly or burn, don't panic, just cover that part with a sheet of foil.
25. Use your coffee thermos to keep your gravy warm.
Another great tip from foodnetwork.com: Once you've finished making your gravy, just pour it into a thermos or two (this one made by Zojirushi keeps things so hot for so long it's actually kind of scary) and pour it into a gravy boat once the rest of the meal is on the table.
26. Know where to put the thermometer to tell if your turkey is REALLY done.
27. Revive dry turkey meat with a little warm stock.
One of the best things you can do while you're cooking the day of Thanksgiving is have a pan of homemade turkey stock or storebought chicken stock on the back burner of your range — you can use it loosen up gravy, moisten sides, or, as foodnetwork.com suggests, revive overcooked turkey.