Cooking My First Thanksgiving

I love Cooking Light and Cooks Illustrated for all the research they put into how and why to cook something.
Use the internet!!! Find recipes that aren't overly complicated and make a timeline and shopping list. You may find that quite a few things can be done the day ahead, and you just reheat on the big day.

You are going to be a huge success!!!!

You can do this S.!I was nervous to do this several years back, but now I am able to serve dinner by 1:oo and kitchen clean by 2:30 and we then relax.
I definitely use the roaster bags. I love pepperidge farm herb stuffing in the turkey. I love the moist stuffing. But my husband grew up with Stove top, ask what the family preference is. I set up a table in living room with White or red table cloth. I was going to have my boys make thanksgiving placemats from Oriental trading.com they have it all set to go. Use what ever nice plates and glasses you have.
I have done this great vegtable dish you layer corn, peas, carrots, green beans in a glass cookware dish and then in another dish mix cream of mushroom soup, sour cream and mild cheddar or mont/colby in together and pour it on top and let it cook for 30-45 min on 350. It is so good but if you are watching dairy them I have done carrots and onions in crock pot with chicken broth that was great to.
Please feel free to contact me, this is so fun I love cooking Thanksgiving but my mother in law is in Broomfield and we switch on a off. I am in Fort Collins.

For gravy, pkg are ok but the trick I learned was when the turkey is done cut around the bag and lift your turkey to another dish to cut, take the juice out and put in another pot. save your potatoe water when you drain your potatoes and put in the juice then use a mixture of flour and water. Get it nice and lose paste is way I descripe it. get the water to a boil and with a wisk , stir it in slowly so you can blend it in well. I forgot a trick my sister taught for smooth is:
When you have your left over juice pour through a strainer to get all the little extras out. It makes the gravy wonderful. Try this one ahead with a chicken and practice. But it is more fun then packages. You will do great feel free to call I would love to help.

I always use oven cooking bags to cook my turkey in. It always turns out moist and delicious.

The latest issue of Food and Wine has a very nice meal laid out and includes the "do-aheads", things you can make in advance and cook the day of. There are also alternates to the main recipe...if you don't like the cranberry mold they present, there are a couple alternate options at the bottom of the page. It also includes wine pairings, making it a little more fool proof.

The only thing I will say from personal experience is that the meal is not necessarily harder to make, it just a) more food, servings wise, than we are used to cooking and b) more of a timing issue to make sure it all comes out at roughly the same time.

Work on your timing and get some things prepped in advance and you'll be fine.

I did my first Thanksgiving two years ago - so I know exactly how you're feeling! :)
First, the turkey:
http://www.elise.com/recipes/archives/000037moms_roast_tu...
this is, by far, the best recipe I've found.
This was an awesome green bean recipe (you could also use bacon instead)
http://elise.com/recipes/archives/006220green_beans_with_...
Mashed potatoes are easy, but my secret weapon (that my grandma taught me) is to use butter, milk and cream cheese when mashing. Yes, cream cheese! Not too much, about and inch off the block for 5 potatoes. Gives it an amazing tang! (try it in advance!)
Finally, something a coworker taught me a long time ago, when making pumpkin pie get a can of Libby's plain pumpkin (NOT the pumpkin pie mix). Mostly follow the directions on the back - but DOUBLE the spices & only use 1 & 1/2 cans evap milk.

GOOD LUCK! :D

Hi S.,

Congrats on taking on the challenge! I've still never cooked the full dinner, let alone the turkey, but this may be the year for that. We'll see.

I'm including below a very simple, super delicious pumpkin chiffon pie recipe that I have made every year for at least 7-8 years now. It is always a hit. It's lighter than a traditional pumpkin pie and you can make it ahead of time. Try it!

Pumpkin Chiffon Pie

Crust:
(This is really good, but you can substitute a store-bought graham cracker crust in a pinch, although in such a case, I usually sprinkle crushed gingersnaps on top of the crust before adding the filling.)

*5-1/2 oz. gingersnap crumbs (about 1-1/2 cups); crush gingersnap cookies with a rolling pin in a Ziploc bag
*3T sugar
*2 oz. unsalted butter (4T), melted

Filling:
*4 oz. sugar (about 1/2 cup)
*1/2 tsp. fine (sea) salt
*1 tsp. cinnamon
*1/2 tsp. nutmeg (freshly ground is best)
*3 egg yolks
*3/4 cup milk (nonfat or lowfat is fine, but don't substitute soy or some other kind of "milk"; it affects the consistency/texture)
*1-1/4 cup solid pack canned pumpkin (not solid pack canned pumpkin pie filling)
*2 tsp. vanilla
*1 envelope Knox (powdered) gelatin
*1 tub Cool Whip (regular or light) -OR- 1 cup heavy cream, whisked to soft peaks

Garnish:
(I almost never do this, but it looks prettier if you're going for visual appeal.)
*1 cup heavy cream, whisked to soft peaks -OR- a can of whipped cream
*chopped candied ginger

Directions:

1. For the crust: In a mixing bowl, combine cookie crumbs, sugar, and butter. Press the crumb mixture into a 9- or 10-inch pie pan (aluminum, tin, or glass) and bake in a pre-heated 350 degree oven until firm, about 10-15 minutes. Cool completely.

2. For the filling: In a large saucepan, combine the sugar, salt, cinnamon, nutmeg, egg yolks, milk and pumpkin. Bring to a boil, reduce to a simmer and cook, stirring constantly, for 5 minutes. Fold in vanilla. In a small container on the side, add powdered gelatin and 1-2 T of water; stir until gelatin has dissolved, then add to the saucepan and use a whisk to incorporate completely. Transfer filling to a bowl and cool to room temperature.

3. Assembly: Fold the Cool Whip (or whipped cream) into the filling and pour the mixture into the pie shell. Chill until set, about 2 hours. You can serve as is, or decorate using whipped cream in a can, or from a piping bag; top with candied bits of ginger.

You can make this a day ahead and refrigerate. Garnish just before serving, if so desired.

girl I did the same thing with my in laws 2 years ago...my MIL even precooked a turkey so if mine flopped we would still have one...anyway i made THE moat amazing bird. I hosted my families last year with the same recipe raving sucsess. I brine the turkey and do a butter heb rub. pm me and I will send you the recipe. one of my BIL's always puts gravy on his turkey he hates it dry. my dh stopped him and recomended he just try it...verdict moist juicy lots of flavor save the gravy fot thr potatoes.

Dear S., I am sure you will get plenty of postings on this. The one thing I was thinking is to put the turkey in a Reynolds Oven Bag, turkey size. The bird will brown beautifully, it stay's moist and there are directions on the back of the package. I hope you have a wonderful Thanks giving and impress everyone! GL K. K.

You have not gotten yourself in over your head, especially with planning ahead like this! Look on allrecipes.com for recipes and ideas, you can read reviews and they are very helpful. I have a Betty Croker cookbook that is called Cooking Basics that walks you all the way through making Thanksgiving dinner. It is very basic though, you may want to aim a little higher than the very basic dinner. Just a thought though.

S.,

I cooked my first Thanksgiving meal a couple years ago and it was delicious! I went to FoodNetwork.com for the following recipes:

- Alton Brown's roast turkey: so worth the prep time! It was the best turkey I've ever had!!
- Stuffing with sausage and apples: a different spin on a classic. I used turkey italian sausage for a lower-fat option and it was delicious!
- Green beans with almonds: so simple and easy.
- Sweet potatoes with streusel topping: so sinful, it's like a dessert.

Make sure you read the reviews and comments for tips and tricks on each recipe. These recipes spread themselves out far enough that you're not juggling a million things all at once. Then, top off your meal with a Costco pumpkin pie (buy in advance if you can or order one especially for you) and save yourself the headache of making dessert.

Good luck and enjoy!

I would suggest not going all out with everything. This is a learning curve and a good traditional meal will be much more welcome than something experimental. I would suggest roasting a chicken between now and then for dinner, using the same process you plan to use for the turkey. I know that it isn't the same, but you can only have so much turkey. I would just try all the dishes at different times before the day.
For the turkey - brine, brine, brine. And let it cook slow...don't rush it. Better for it to be done early and loaf, than late. Also, turning it upside down, can help it self baste too. Get a thermometer that you stick in the oven with the bird and it will tell you when it hits a certain temp. Then you worry about it less, and everyone isn't looking inside.
You can cook your potatoes ahead of time, and actually most side dishes, or plan your over time so that everything has enough time to cook.
Oh, and don't be afraid to have your husband cook WITH you, that can be fun too, and use his experience and let him teach you.

Good luck!!

Your not going to believe this but Thanksgiving is not as hard as everyone makes it out to be. First off, MOST of the meal can be prepared the day before or even over a couple of days. There are mostly casseroles that can sit in your fridge until you are ready to cook them. Set the table the night before and have EVERYTHING out the night before. If you are baking or frying the turkey, you can stuff it or season it the night before too.

By Thanksgiving day all you will have to do is cook the bird and potatoes, then make the gravy at the end.

As people show up, let them help you set things out, rotate casseroles, etc. Just because you have prepared everything doesn't mean people can't help with the last minute details.

When it comes to setting the table, there are so many easy inexpensive things you can do here too. It always looks warmer if you use orange, yellow or red (fall colors). Take things from the yard to decorate. One year I took small branches from my trees and tied them with a ribbon from the dollar store around my napkins. It looked spectacular! Pick up a bag of gourds from the grocery store and drop them in a bowl in the center of the table, grab some pretty colored leaves from the yard and dip them in wax (to preserve them until the big day) and lay them around the table, add candles and your done.

You will find it is not as hard as everyone is making you think, just get organized!

Good luck, you'll do fine.

You'll have a blast! The advice to look to cooking magazines is great. I'm a dyed-in-the-wool Martha Stewart fan. You can go to her web site and follow the instructions for planning and executing the meal. I like her recipes because although they have many steps, they almost NEVER ask you to get any exotic ingredients or equipment. Just be sure to think about the "theme" of your flavors, and pick dishes that coordinate. For example, we are total chili heads in our house, so I baste my turkey with an ancho chili paste. I whip the mashed potatoes with chipotles and cheddar cheese, make a succotash out of squahes and chilis..... you get the idea. If you like traditional flavors look for recipes with sage and thyme in them. As for keeping the bird moist, I ALWAYS wet brine my turkey. You can look it up on Google, and get all the instructions. Just remember this: HAVE FUN. And buy a couple of frozen pizzas, just in case. (Just kidding!)

first of all use the cooking bags for the Turkey and do not put stuffing in the bird. Instead fill cavity with apple, onion, celery for added flavoring. Also look at the timing to cook the bird. and stick to that for timing issues. Do make a plan for your dinner of what you are having and if write down how long each item takes to cook. If you are having like jello salads they can be made the day before and so can the pies and cranberry salads. You can peel the potatoes early and have them in the refrig to cook later. I bake my Yams the day before and then refrig them to finish cooking them the day of it. any Only you know what your family likes so go from there and if you need anymore advise get back with me and I will try to help you more. Most of it is timing and not overcooking anything.

I baste my turkey w/olive oil & sprinkle salt on it. My mom bastes her w/peanut oil. We both cook in a brown paper bag, rather than a turkey bag, & both of us have always had great turkeys. Neither of us has ever stuffed ours, so I can't give advice on that. Just don't forget to take the guts & such out of each end-there's a bag in the body cavity & the head cavity, don't forget to take those out. They're bagged, not real guts-it's all cleaned up & everything. I use the gizzards for gravy but that's a personal choice.
Start looking online for recipes that appeal to you. Hubby & I have always gone to his sister's house for the holidays & we're starting our own traditions at our house this year-starting w/oyster stuffing because he loves it & I've never had it. Our first holiday at our house was this past Easter & our family (boys, hubby & I) all got a say in what we wanted to eat.
You're not in over your head, you can do this! Make your pies a day or two before & keep them refrigerated. Jello & such can be made the night before. You can't really peel potatoes or sweet potatoes the night before-potatoes will brown, but you can do them early. Have the big mouths-dad & hubby-be in charge of breakfast for everyone & you can heckle them lol
My favorite mashed potato "recipe" is from an old boss. I don't do measurements, just toss it all in til it tastes amazing, so you'll have to do a few test runs (rough life lol). It's simply mashed potatoes, Hellmans mayo (start w/a serving spoon full & go from there adding more-Miracle Whip does not work!), sour cream & margarine. Sounds weird, tastes amazing, especially if you don't tell the unadventurous eaters what's in it til after they've raved.
I think it's McCormicks that makes a cocoa chili spice-it tastes really good sprinkled in the sweet potatoes, however you cook them. Gives it a sweet taste & a bit of a different kick.
Just remember, you're not cooking for the pilgrims & indians, you don't need to cook for days to feed them well. Potatoes of some sort, dressing/stuffing, veggies, rolls/buns/crescent rolls, turkey, gravy, cranberries of some sort & of course pumpkin pie.
Good luck!
*Thanks Tiffany for the decorating ideas! I'm going to try the leaves dipped in wax, sounds pretty!

I'm not sure if its there anymore, but a free one I found a year or two ago is from www.savingdinner.com . It has a prep time of a couple of days so your not rushing the day of. I can remember something like making a cranberry mold a day or two before and just letting it sit in your fridge. Make the mashed potatoes the day before and warm them in your crockpot the day of with butter on top (on a warm or low setting).

Like the other people said, use a turkey bag!!! Also as important, stuff the bird!! You don't have to even plan to eat the stuffing you put in there but it really helps keep the bird moist. ****This works for me and it always comes out great!!**** Go onto www.recipezaar.com and find a turkey brine you like. This is something you have to do a couple days before. My Dh knows when I don't do it now b/c it doesn't have the flavor and it is drier.

Good luck with your first thanksgiving!!!

J.