Some years, the anticipation of making the Thanksgiving meal plays out better than the actual execution.
So many elements of the meal come down to last-minute preparation. It does not matter how organized you are; you feel "slammed' at the last minute.
If you have made the meal, you know the drill: How are you supposed to get the turkey out of the oven, make the gravy, remove the stuffing and slice the turkey all at the same time, while breaking your arm mashing the potatoes?
It seems all my good-intentioned planning goes out the window during the last half-hour before the meal goes on the table.
THE PREPARATION So, here is the plan. If you have committed to hosting the dinner, it makes sense you are in charge of the turkey, stuffing, gravy and mashed potatoes. Assign everything else to the lucky souls who will sit at your table. Take any of your responsibilities out of the equation the day ahead, like setting the table and covering the peeled potatoes with water and storing them in the refrigerator. For the actual day of the meal, plan to make your mashed potatoes an hour ahead of actually serving them and hold them on warm in your slow cooker. Time your turkey to come out of the oven 30 to 40 minutes before you plan to sit down to your meal to allow yourself the time for making the gravy, removing the stuffing and slicing the meat. This time also gives the meat the chance to "rest" and hold more juices when it is sliced. Gravy can be tricky and gives many cooks a headache. Hopefully, there will be good drippings left in the turkey-roasting pan, which contribute rich flavor and dark color base for the gravy. Cooking the butter and flour to a golden-brown color before adding the broth adds to a deeper color, also.
6 pounds russet potatoes, peeled, washed and cut into 2-inch chunks 1 Tablespoon kosher salt 1 1/4 cups half-'n'-half or whole milk 1 1/2 cubes (6 ounces) butter Salt and ground white pepper
Put the potatoes in a large pot, and cover with water; bring to a boil and add salt. Reduce heat, and simmer until tender (potato poked with a knife should slide off easily). Drain potatoes and return to pot; cook over low heat 1 to 2 minutes to remove any excess water. Mash the potatoes. Heat cream and butter until warm; add to mashed potatoes and mash until evenly incorporated. Season to taste, with salt and white pepper. Transfer to slow cooker, cover and hold on warm (up to 1 1/2 hours) until serving.
TURKEY GRAVY (makes about 3 cups)
Drippings from turkey-roasting pan 2-3 Tablespoons white wine 3 cups chicken or turkey broth 6 Tablespoons (3 ounces) butter 1/2 cup flour Salt and ground white pepper
Add wine to the pan of turkey drippings, and cook over medium heat, while scraping to dissolve bits stuck to the pan. Add broth; bring to simmer. Strain and transfer to large measuring cup; there should be 3 cups total. In large skillet over medium heat, melt butter. Add flour and whisk constantly while cooking until golden brown, about 3-5 minutes. Gradually pour in the broth mixture, while whisking constantly. Bring to simmer, and cook over low to medium heat until thickened and smooth, about 5-7 minutes. Season to taste, with salt and pepper.
Linda Burner Augustine is a freelance cooking teacher, food writer and consultant who lives in Madison Park. She can be reached at mptimes@nwlink.com.[[In-content Ad]]
