please help from an expert cook who cooks turkey?

Question

My father died about a month ago. He would always do the family dinner twice a year but with him gone now I have to do the family turkey. I need some help on how far a head I can cook the desserts and bread. When is the perfect time to put in the turkey if you are going to eat around 2pm. We are going to have a pot luck with everyone bringing something but I have to do the turkey and the pies. I just need some advice and some help with it being a sad time.

Answer 1

Stuffing should generally not be cooked in the bird, as it is easy to not thoroughly cook it. Therefore bacteria from the turkey can survive and cause sickness among everyone who eats it. It's better to cook the dressing separately, then if desired place it in the turkey for serving. A lot safer.
Also, cooking time depends on the weight of the bird, but it should be cooked at 350 degree F, and the time may be posted on the turkey. I can't remember how to figure the time, but should be in most cookbooks.
The deserts can be cooked the day before and refrigerated, If prepared more than a day in advance, they may be eaten by other members of the household.
There's more to preparing a turkey than throwing it in the oven and waiting for it to get hot. It can take several days.See below site.

Answer 2

A lot depends on what you expect. My family always carves the turkey in the kitchen and serves it on a platter already cut up. My aunt, who was a wonderful cook taught me this. Cook the turkey with the breast side down. The breast is the dry area of the meat and cooking it down means it is much more moist,(because it is sitting in the juice) but it does not cook a "pretty" turkey. I put my turkey in a turkey roaster (which I use 2 times a year) and cook slow most of the night. I get it ready and turn it one about midnight (temp 325).

I get all the fixings ready to make the dressing the next morning. By morning the turnkey is done and I turn it down and drain off the broth for the dressing and gravy. They turkey stays warm in the roaster.

Put the neck and giblets in a pan of water and put into the refrigerator to boil the next morning for gravy. Chop them and bone out the neck after they are done. I don't like the liver so I sneak it into the dogs bowl. I thicken my gravy with corn starch (be sure to disolve it in cold water before adding to your broth. Also, all any extra broth from the turkey.

I only have a single oven so with the turkey in the roaster out of the way I can mix and bake the dressing.

I BUY MY CAKES AND PIES AT THE MARKET. They are prettier, better tasting that what I could do and a lot less expensive. Take them out of the store box and be sure the boxes get put into the garage. Then everyone will say what a great pie you have cook. They will never know! unless you forget to hide the boxes. Go to your grave with this information.

As you will notice this method has very little work involved, expecially if everyone else is bring the rest of the goodies.

Lots of luck and have a great Thanksgiving.

Answer 3

Pies can be done up the day before (or even before that provided you store them safely).

Make sure your turkey is well thawed (stick it in the refrigerator TODAY to get ready).

The baking bags are GREAT for making sure it's moist. Check your turkey weight, and add an extra 40 minutes for the "SURPRISE!!" factor. Subtract that time from 2pm, then thats your start time. That means thats when the turkey -goes in the oven-, not when you start doing it.

Meanwhile, it may be a sad time, but its also time to start building your new traditions. You can do it!!!!

Answer 4

Turkey is 20 minutes per pound...make sure you factor in the stuffing if you stuff your bird. Pies and bread should be made the day before.

Answer 5

i like to cook my turkey in a oven bag and it takes less time and keeps it juicy. how long depends on weight of turkey and stuffed or not a 12 lb turkey unstuffed takes about 2 hours. pies can be cooked before or after turkey we like to put ours in after turkey so they are still warm when we eat them.

Answer 6

How about saffron and coriander bannock, and spinach, tomato, and light feta cheese flatbread for bread this year?
Also Dr.Oetker instant caramel creme custard, baked key lime meringue cookies, baked apple cinnamon pecan pie, and blueberry struesel topped with coarse sugar for dessert this year?

Also how about sauteed portebello mushrooms and snowpeas, baked yams with pecans, and baked potatoes with the skin on seasoned with sea salt and celery seed for vegetables this year?