Your Stress Free Thanksgiving Dinner Checklist

Dated: November 21 2018

Views: 98

Deep Dish Apple Pie


TWO DAYS to GO

Veggie Time
Make your green bean casserole and cauliflower and broccoli cheese in table-ready serving ware, cover them securely and store in the fridge.


ONE DAY BEFORE

Get Your Gear Ready
Assemble serving platters for the turkey and rolls, as well as serving implements for each dish. Check how many trivets you have for warm dishes going to the table to preserve your tablecloths. Put together your smaller items, such as corkscrews, pie servers, gravy boats, ladles, electric carving knife, strainers and hand blenders for last-minute gravy adjustments, etc., to have on hand so that you’re not searching for them at the last minute. If you don’t use your coffeemaker or espresso machine regularly, pull it out of storage. Assemble appetizer and dessert plates with cocktail napkins.

Set the Table
Cover the whole table with another tablecloth or bed sheet to keep it dust-free, and watch out on removal so you don’t end up performing an inadvertent, unsuccessful, magic trick.

Prepare and Truss the Turkey
And store it uncovered in the roasting pan in the refrigerator to let the skin dry out for crispness.

Gather Your Garnishes
A bit of watercress or other greens is a pleasing contrast to the turkey. Put butter into serving dishes, cover, and store in the refrigerator. Assemble your appetizer platters and store, covered, in the refrigerator. Chill white wine, juice and soda. Print out the game plan below so you can check items off as you go.


THE BIG DAY

In the Morning: Treat yourself and sleep in! You’ve earned it, and you’ll need the energy as the day goes on.

Noon: Make sure to have some lunch, so you’re not starving as the day goes on. Look over your lists and recipes again. Take the apple pie out of the freezer to defrost.

1 p.m.: Carefully remove the cover from the table setting and add any last-minute touches (the pots of herbs for an informal centrepiece, candles, fresh flowers, etc.).

2 p.m.: Pull turkey out of the fridge to bring to room temperature.

3 p.m.: Turn on the oven to 350 ° F to preheat.
Add aromatics such as onions and apples, if desired, to the cavity of the turkey.

3:30 p.m.: Put the turkey into the oven.

4 p.m.: Open or decant wine. Put mulled cider on the stovetop to simmer.

5 p.m.: Bring your appetizer platters out of the fridge to serve, adjusting any seasonings or last-minute garnishes.
Bring the mashed potatoes, stuffing and vegetables out of the fridge to bring to room temperature.

6 p.m.: Guests arrive.Serve appetizer platters, wine and mulled cider.
Serve appetizer platters, wine and mulled cider.
Take the turkey out of the oven and cover with foil to rest.
Pour off juices to add to gravy (reserve a 1/4 cup) and put on stovetop to heat.
Put mashed potatoes, stuffing and vegetables into the oven.
Carve the turkey. Take reserved juices and pour on top of the slices to keep them moist and plate them on your prepared platter with watercress.

6:45 p.m.: Take out potatoes, stuffing and vegetables and put them on the table.
Put dinner rolls in the oven to finish baking and melt butter on a low heat on the stovetop to brush over.
Call everyone to start getting ready to eat.
Pour wine and drinks. Bring the rolls and turkey to the table.

7 p.m.: Dinnertime!
Turn the oven off. Put pie in the oven to warm for dessert and bring out the cheesecake bites. Turn on the coffeemaker.

8:30 p.m.: Serve desserts and coffee and tea.

10 p.m.: Relax…the dishes can wait until tomorrow.


Source: Wu, Leslie, November 21, 2018. Excerpt from Your Stress-Free Thanksgiving Dinner Checklist


Katie Yancey, REALTOR | The Glover Team, Inc. | United Real Estate Premier

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Kelly Combs

My name is Kelly Combs and I am a native of Fredericksburg, Va., born and bred. I grew up in the 80’s when Fredericksburg was a small rural town, and I had the joy of evolving from a child to an adu....

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