You don't have to leave all the cooking for Thanksgiving Thursday. We offer tips for getting most of the meal ready in advance so you can sleep in a little later on the big day.
You don't have to leave all the cooking for Thanksgiving Thursday. We offer tips for getting most of the meal ready in advance so you can sleep in a little later on the big day.Your turkey should still be prepared on Thanksgiving Day. But many of the side dishes can be prepared ahead of time.Your turkey should still be prepared on Thanksgiving Day. But many of the side dishes can be prepared ahead of time.The countdown to Thanksgiving has begun.
Make and freeze your soups and/or gravy. If you want your gravy to have some of the flavors of your roasted turkey,"you can refortify it with some of the flavors" later on Thursday, say Argondizza., wrap them tightly in plastic and put them in the freezer. and refrigerate them until Thursday. Cranberry sauce, because of its high acidity, can stay fresh when refrigerated for up to two weeks.
Our experts are split when it comes to mashed potatoes. Argondizza says it's fine to prepare your taters a day ahead — just put them in a dish covered with tin foil to refrigerate overnight. But Briscione notes that mashed potatoes don't always reheat well, so he leaves this step for Thursday.and store them in a plastic bag in the refrigerator. You can toss and dress the salad just before serving the next day.like onions, peppers, broccoli, zucchini and squash.
Even more finicky vegetables like sweet potatoes, potatoes or fennel can be cut and stored in the fridge in a bowl of water. No need to cover the bowl.overnight in the fridge until you start roasting Thursday morning. Your brine should include a cup of salt per gallon of water. (Note: If you buy a kosher bird, it hasthe oven and make sure to leave 2 to 4 hours to roast the turkey. Let it rest for at least 30 minutes.your vegetables.
Leftovers, by the way, when kept in the fridge, will last you about the next five days — if they're not all eaten up before then.
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