Getting Ready for Thanksgiving or a Turkey Dinner

Make a list of all the recipes you will be making, now make a grocery list of all the items you need. Don't forget about napkins, flatware, and plates. Set up the bar and enjoy your day.

I used a Romertopf Clay Roaster to make my roasted turkey
-the clay baker must be soaked in water for at least 15 minutes prior to baking
-it must go into a cold oven, if placed in a hot oven it may crack
-No need to brown the turkey and then cover and baste, the Romertopf does it for you.
-I can not recommend this clay roaster enough.

-any roaster will work, but you will need to follow instructions for a regular roaster as the temperature and time will be different

Turkey takes a long time to defrost, if you have an 18 pound bird or larger, let it sit in a pan for a week to defrost. If still frozen on the inside the day of making the turkey, just run cool water to melt that ice.

Remove the neck, and organ bag from inside the turkey. Also, remove the plastic piece that was used to hang the turkey.

A week out, do something everyday so you are not too busy the day of the meal.
- chop onions and celery for making stuffing/dressing
-get the bar set up
-set the table
-clean the house

The day before the big meal: make all casseroles and the stuffing. Bake pies and other desserts if needed

Day of: reheat gravy, I usually put it in a crockpot to keep it hot and thicken as needed.

Bake rolls if making homemade rolls first thing in the morning

Place turkey in the oven about 5 hours before serving time. Turkey must rest, with a foil cover for about an hour before slicing. Turkey does not slice well when too hot.

Pull casseroles out of the refrigerator about 45 minutes before they need to go into the oven.

Casseroles go in the oven as soon as turkey comes out. Because you are most likely making several things at one time, it might take longer to bake.

Have fun! Enjoy the delicious meal. Or, if you are like us, make a few extra turkeys to enjoy meals all winter long.