Print Me - For Take Control of Thanksgiving Dinner (1.1)

PRINT ME FILE FOR TAKE CONTROL OF THANKSGIVING DINNER VERSION 1.
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Print this document and it to stay organized and on track while you plan and prepare your Thanksgiving dinner. The directions on this page provide more details about how to use the paper sheets. (Note: Bought before 28-Sep-07? Get a free update to version 1.1 of the book; click Check for Updates on the cover of the PDF to access a free update. Also, dont print from Acrobat 5 as fractions may be wrong!)
Shopping Lists If you have time before you shop, review these lists while you read Obtain Supplies and Obtain Ingredients (pages 1129 in the book). You may wish to cross out some items, or add others. Supplies............................................................................................................................................2 Basic Kitchen Equipment ...............................................................................................................2 Special Kitchen Equipment ............................................................................................................2 Ingredients for the Basic Recipes ...................................................................................................3 Ingredients for Upgraded Recipes .................................................................................................3 Recipes If you have time before you begin cooking, sit down with a pen and this printout. Review the longer, more detailed recipes in the book, and make notes on these shorter versions. Tape your annotated recipe printouts up in your kitchen so youll have them handy when and where you need them. Brined Turkey..................................................................................................................................4 Stuffing............................................................................................................................................. 5 Turkey Gravy ...................................................................................................................................6 Cranberry-Orange Relish................................................................................................................8 Candied Sweet Potatoes .................................................................................................................. 9 Pumpkin Pie: Making the Crust ................................................................................................... 10 Pumpkin Pie: Making the Filling & Baking ..................................................................................11 Pumpkin Pie: Making the Whipped Cream ..................................................................................11 Roasted Turkey.............................................................................................................................. 12 Mashed Potatoes ........................................................................................................................... 14 Schedules Keep the schedules handy as you review the book so you can see how it all works visually. If you want to develop you own schedule, you can use the custom schedules (pages 18 and 19 in this document) as a starting point. When youre ready to start cooking, tape the relevant schedules up in your kitchen, so you can quickly figure out what to do next. What to Do Before Thanksgiving ................................................................................................. 15 Schedule for the Day Before Thanksgiving .................................................................................. 16 Schedule for Thanksgiving Day .................................................................................................... 17 Custom Schedule for the Day before Thanksgiving .................................................................... 18 Custom Schedule for Thanksgiving Day ...................................................................................... 19 Print Me file for Take Control of Thanksgiving Dinner, version 1.1
Copyright 2007, Joe Kissell. All rights reserved.
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www.geekygourmet.com www.takecontrolbooks.com/thanksgiving.html
SHOPPING LIST FOR TAKE CONTROL OF YOUR THANKSGIVING DINNER

You wont need to buy all these itemsyoull already have some, and others you can borrow. Be sure to consult two sections in the book: Obtain Supplies (page 11) and Obtain Ingredients (page 20) for further details. Supplies
! ! Aluminum foil Containers for leftovers: square or rectangular GladWare or Ziploc containers, plus bags for guests to carry home leftovers in ! ! ! ! Ice packs Kitchen string: 56 feet (1 m) Paper towels (at least one extra roll) Plastic wrap ! ! ! ! ! ! Stuffing bags (optional) Tablecloth(s), plus (optionally) a plastic tablecloth for underneath the main one Tableware: plates, cutlery, glasses, napkins, and placemats Turkey lacing kit (optional) or skewers Waxed or parchment paper Zip-top plastic bags: large (gallon/4 l)
Basic Kitchen Equipment:

! ! ! ! ! ! ! ! ! ! ! Casseroles or glass baking dishes such as Pyrex 13 x 9 inch, 3 quart/3 l baking dishes (at least two) Colander Hot pads or trivets Kitchen towels Knives for chopping vegetables Large cutting board Large stockpot Measuring cups Measuring spoons Medium saucepans (at least 2) Medium skillet ! ! ! ! ! ! ! ! ! Microwave oven (optional) Mixing bowls (several, with at least one made of metal) Potholders Serving bowls for mashed potatoes and cranberry sauce. Serving spoons, 4 or more large ones Vegetable peeler Whisk Wire-mesh strainer (not needed if youre buying premade gravy) Wooden spoon
Special Kitchen Equipment

! ! ! ! ! ! ! ! ! Brining container Carving knife, 810 inches (2025 cm) or electric knife; carving fork Electric mixer, either handheld or upright (for whipping cream) Food processor or meat grinder (for cranberry sauce) Gravy boat Instant-read thermometer Pie lifter/spatula One or more large pitchers for water Pie plates: one for each pie, such as 9.5-inch (24 cm) Pyrex glass pie plates ! ! ! ! ! ! ! ! Rolling pin Potato ricer or masher (can skip if you have an upright mixer) Roasting pan: an inexpensive one, such as a Granite Ware; disposable pans are OK but harder to work with Serving platter for turkey Slotted metal spoon Slow cooker (optional) Timer V-rack
Print Me file for Take Control of Thanksgiving Dinner, version 1.1

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Ingredients for the Basic Recipes

Produce ! ! Potatoes: Yukon Gold, 6 lb. (2.75 kg) Sweet potatoes: 4 pounds (1.8 kg), ideally Jewel (substitute Beauregard or Garnet if necessary; avoid Jerseys) ! ! ! ! ! Celery: 4 large stalks Onion: 1 large (white or yellow) Parsley bunch: fresh, enough to make ! cup (125 ml) when leaves are chopped Oranges: navel if possible, 2 medium Fresh or frozen cranberries: one bag (1216 oz./350450 g) Dairy, eggs & meat ! ! ! ! ! Turkey (1315 lb./67 kg); fresh if possible; if buying frozen, consider a basted Butterball Butter: unsalted, 1 pound (450 g) Eggs: 3 large Half-and-half: 12 oz. (350 ml) Whipping cream: 16 oz. (500 ml); sometimes sold as heavy cream Bread ! White sandwich bread: two loaves (16 oz./450 g each, or equivalent) or Plain dried bread cubes: two 14-oz. (400 g) bags Canned/bottled/boxed goods ! ! ! ! Low-sodium chicken broth: 64 oz./4 lb. (2 l/2 kg) in boxes or cans Canola oil: 8 oz. (250 ml) Pumpkin: pure pumpkin (not pumpkin pie filling), one 15-oz. (425 g) can per pie Rice vinegar: small bottle (avoid seasoned rice vinegar or rice wine vinegar); substitute plain white vinegar if you cant find any Emergency ingredients ! ! ! Gravy: packaged (look for McCormicks Turkey Gravy or Knorr Roasted Turkey Gravy; get 34 packets) Pie crusts: refrigerated or frozen Whipped cream canister ! ! ! ! ! ! ! Baking supplies ! Evaporated milk: one 12-oz. (350 ml) can per pumpkin pie Flour: unbleached all-purpose flour, 4 cups (1 l; about 20 oz. or 600 g) Salt: at least 3 cups (750 ml) if using table salt (double that for kosher salt) Shortening: 8 oz. (250 ml): ideally Crisco 0 Grams Trans Fat Per Serving All-Vegetable Shortening Brown sugar: light brown (if you have a choice), 1 cup (250 ml) or more White sugar: 2 cups (500 ml) or more Spices & flavorings ! ! ! ! Cinnamon, ground Ginger, ground Black pepper, ground Thyme, dried ! Cloves, ground ! Marjoram, dried ! Sage, dried (or rubbed) ! Vanilla extract
Hors doeuvres & drinks ! Ingredients for hors doeuvres, such as mixed nuts, Chex party mix, deviled eggs, vegetable platter with dip, mini quiches, or savory tarts Paper plates and napkins Wine, beer, juice, or soft drinks
Ingredients for Upgraded Recipes

! ! ! ! Apples: 2 medium Garlic: 3 large or 4 medium heads Mushrooms: ! " lb. Unsalted butter: one additional stick ! ! ! Half-and-half: another 8 oz. (250 ml) Buttermilk: 16 oz. (500 ml) Dry white wine: one bottle or Low-sodium chicken broth: another 8 oz. (250 ml)

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BRINED TURKEY
In the days before Thanksgiving, be sure to read Prepare the Turkey (page 39 in the book), and determine what container you will brine in and how you will keep your brining container cool, so youll be ready to follow the steps in this recipe. Special Equipment
Brining container Fridge or cold-storage area (such as a deck) with space for brining container, or ice packs.
Ingredients
Your ingredients depend on how long you plan to soak the turkey.
Do a 46 hour soak if: Its already Thanksgiving morning. Its within 47 hours of when you want to go to bed on the night before Thanksgiving. Ingredients for a 46 hour soak: Turkey (not frozen) 2 cups (500 ml) salt If using Morton kosher salt instead of table salt, increase amount to 3 cups (750 ml); for Diamond Crystal kosher salt, increase amount to 4 cups (1 l). 2 gallons (8 l) of cold water Do an 8- to 12-hour soak if: Its 812 hours before bedtime the day before Thanksgiving Its nearly bedtime the night before Thanksgiving Ingredients for an 812 hour soak: Turkey (not frozen) 1 cup (250 ml) salt If using Morton kosher salt instead of table salt, increase amount to 1! cups (375 ml); for Diamond Crystal kosher salt, increase amount to 2 cups (500 ml). 2 gallons (8 l) of cold water
Procedure
1. 2. Combine the salt and the cold water. Mix thoroughly. Remove the fresh or fully thawed turkey from refrigerator, place in a clean sink, and remove any plastic wrap. 3. Remove the neck and giblets; discard the liver; refrigerate the neck, heart, and gizzard. (See the illustration on this page.) 4. Rinse the turkey well, inside and out, under cold running water. If any pinfeathers are present, remove them with tweezers or needle-nose pliers. 5. Carefully submerge the turkey in the salt solution. Add more brine if necessary to cover bird by at least one inch of liquid. The neck is the upside-down Ushaped item (left); The giblets are the heart (top right), the gizzard (middle right), and the liver (lower right). 8. 7. 6. Cover and refrigerate, or add ice packs as needed and put the container in a cool place. When the soaking time is completed, rinse the turkey under cold running water. Pat the turkey dry with paper towels, inside and out. Refrigerate overnight if possible, ideally with no covering.

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STUFFING
Youll prepare the wet and dry ingredients separately the day before Thanksgiving, and then on Thanksgiving youll combine them and stuff the bird, and bake the extra stuffing separately. See Prepare Stuffing (page 44 in the book) for background info. Special Equipment
Stuffing bag (optional) Instant-read thermometer
Ingredients
# cup (125 ml) unsalted butter (1 stick) 4 large celery stalks 1 large onion 1 teaspoon (5 ml) dried sage 1 teaspoon (5 ml) dried thyme 1 teaspoon (5 ml) dried marjoram 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) pepper 3 cups (750 ml) low-sodium chicken broth 2 loaves (16 oz./450 g each) white sandwich bread or 2 bags (14 oz./400 g) of plain dried bread cubes # cup fresh parsley leaves Only if upgrading 2 medium apples (replacing half the celery) or 12 cups chopped fresh mushrooms
Procedure for Day 1

1. If using fresh bread, tear it into small (1 inch/2 cm) pieces and dry it well. (Air dry for 3 days, or oven dry at 300F/150C for 1520 minutes.) 2. Chop the onion and celery finely.
Upgrading: For variety, replace half the celery with chopped, peeled apples, or add 12 cups chopped mushrooms.
Procedure for Day 2

8. Warm the wet mixture slightly (in a saucepan or in the microwave), just enough to liquefy any fat on the surface. Combine the wet mixture and the dry mixture, and mix thoroughly. 9. Following the directions in the Roast and Carve the Turkey recipe (page 71 in the book), microwave about 6 cups of stuffing until it reaches 130F (54C). Then spoon it into the turkey (or into a stuffing bag in the turkey). Put the remaining stuffing in a casserole or glass baking dish and cover, but dont refrigerate. 10. When the turkey has been roasting for 2 hours, optionally drizzle about 4 tablespoons of butter over the remaining stuffing, cover with foil or a glass lid, and put it in the oven. Bake for about an hour, so the stuffing will be ready when the turkey has finished resting after it comes out of the oven.
3. 4.
Separately, chop the parsley finely. In a medium skillet over medium heat, melt the butter. When it just starts to bubble, add onion and celery and saut until very soft, about 1015 minutes. (If the onions begin to brown on the edges, consider them done.)
5.
Stir in all the spices except the parsley (marjoram, sage, thyme, salt, and pepper), and the chicken broth.
6. 7.
Allow this mixture to cool slightly. Then transfer it into a covered container and refrigerate. In a very large bowl (or two smaller bowls), toss together bread cubes and chopped parsley. Cover loosely with a dry towel, and set aside until tomorrow.

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TURKEY GRAVY
This recipe is from Make Gravy (page 48 in the book). Youll do most of this the day before Thanksgiving. Special Equipment
Wire mesh strainer Wooden spoon Whisk Glass measuring cup or second saucepan Large saucepan (avoid a nonstick pan)
Ingredients
Turkey neck and giblets 2 tablespoons (30 ml) canola oil 5 cups (1200 ml) low-sodium chicken broth 3 cups (700 ml) water 5 tablespoons (75 ml) unsalted butter # cup (125 ml) all-purpose flour salt and pepper Only if upgrading 1 cup (250 ml) dry white wine 1 cup (250 ml) additional chicken broth
Procedure for Day 1

1. Remove giblets and neck from refrigerator. Discard the liver (large, brown, and oblong). Cut gizzard in half. Optionally use a cleaver to cut the neck into three or four pieces. 2. Put the oil in a large saucepan, apply mediumhigh heat, and after about a minute, add the turkey parts. Cook for 10 minutes, or until nicely browned, stirring occasionally. 3. 4. Turn the heat down to low, cover the pot, and cook for another 20 minutes. Turn up the heat to medium-high; pour in the chicken broth and water. This will loosen the fond (browned bits) from the bottom of the pan; scrape it off with a wooden spoon. 5. When the broth comes to a boil, reduce the heat to medium and continue simmering for 30 minutes (but look ahead to the next step, which happens halfway through this time). As the broth simmers, a foam will form on top. Skim this off with a slotted spoon. 6. Decide on a container to use in the next step. Read Steps 79 before you make your decision. Assemble the container and a wire strainer so you are ready for the next step. 7. Turn off the heat, and pour the broth through a wire strainer into a suitably large container, such as another saucepan or a glass 9. 8. measuring cupideally, something from which you can pour the liquid easily (a few steps ahead). Discard whats left in the strainer, and rinse out the saucepan. Put the saucepan back on the stove, drop in the butter, and cook over medium-low heat until the butter just melts completely. Slowly add the flour, stirring vigorously and constantly with a whisk, getting into the sides of the pan. Whisk for 10 to 15 minutes, or until the roux turns light brown, but look ahead to Step 9. About 5 minutes into the roux cooking time, ask your helper to take that container of broth and add a bit of heat. (If you put it in a saucepan, heat it over medium on a stove burner; if its in a microwave-safe bowl, nuke it for 1 to 2 minutes.) 10. When the roux is light brown and the broth is just about boiling, slowly and with rapid and continuous whisking, add the broth to the roux (or have your helper do so). 11. Leave the mixture on medium-low heat for a half hour to thicken, stirring occasionally. If a film forms on the surface, simply stir it back into the gravy. Turn off the heat, put the gravy in a covered container, and refrigerate.

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Regular Procedure for Day 2

1. While the turkey is resting, reheat the gravy in a saucepan over medium heat until moderately warm, stirring occasionallyabout 510 minutes. 2. If, after its thoroughly heated, the gravy seems too thick, add just a bit of water or broth.
Upgrading Procedure for Day 2

To add an extra punch of flavor (and a bit more volume) to the gravy, you can perform a few extra steps after you take the bird out of the oven, adding turkey drippings to the existing gravy: 1. Take the gravy from Day 1 out of the refrigerator. Put it in a saucepan, but dont put it on the stove yet. 2. After removing the turkey from the roasting pan, remove the V-rack. Carefully pour the drippings from the pan through a strainer into a large glass measuring cup or a mixing bowl. 3. As the drippings sit for a few minutes, the fat will separate and rise to the top, so you can later skim off the fat using a large metal spoon, gently tilting the cup if necessary. 4. Take the gravy you made yesterday (already in a saucepan, from Step 1) and put it on the stove over medium heat. Heat until moderately warm, stirring occasionallyabout 510 minutes. The next three steps apply only if you have a roasting pan with a solid, thick bottom. If you have a disposable foil pan or are running short on time, skip Steps 57 and jump to Step 8. 5. Put the nearly empty roasting pan on the stove top, across two burners. Turn both burners to medium-high. Pour in a cup of wine and a cup of chicken broth (or 2 cups of chicken broth, if you prefer). Using a wooden spoon, scrape off as much of the fond as you can. 6. Within a minute or two, the liquid will boil. Keep it boiling for about 5 more minutes, during which time a good bit of it will evaporate. After 5 minutes, turn off the heat. 7. 8. Pour the liquid in the roasting pan through the wire strainer into the gravy. Stir well. Pour the skimmed drippings from Step 3 into the gravy you reheated in Step 4. Taste it, adding salt and pepper until you like the flavor. 9. Heat until you see just the first hint of boiling, stirring frequently.

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CRANBERRY-ORANGE RELISH
Make the cranberry sauce (at least) a day before Thanksgiving. Make Cranberry Sauce (page 55 in the book) has more information. Special Equipment
Food processor (or meat grinder)
Ingredients
1216 oz. (350450 g) fresh or frozen cranberries 2 medium oranges 1 cup (250 ml) sugar (reduce to $ cup/180 ml if using 12 oz. of cranberries)
Procedure
1. Wash the oranges and cut into small pieces but dont peel them. If youre using seeded oranges, remove the seeds. 2. Rinse the cranberries. Discard any mushy or discolored berries, along with any stem pieces you find. (If using frozen cranberries, rinse them, but dont thaw them first.) 3. Put the orange pieces in a food processor and run it until all the pieces are quite small. The time will vary depending on the power of your food processor and the size of the pieces, but it could be as little as 10 seconds or as long as 30 seconds or more.
Note: If you are using a meat grinder, simply run all the oranges and cranberries through it once, and then stir in the sugar with a spoon.
4.
Add the cranberries, and run the food processor again until the mixture is fairly smoothanother 1030 seconds or so.
5. 6.
Carefully remove the mixture from the food processor. Add the sugar and mix thoroughly. Taste. It should be slightly tart, but if it makes you wince, add a bit more sugar.
7.
Refrigerate in a covered container overnight.

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CANDIED SWEET POTATOES

As described in more detail in Make the Orange Dish (page 58 in the book), youll make this the day before Thanksgiving and then reheat it on Thanksgiving Day. Special Equipment
Large stockpot Small bowls (2) Large glass or ceramic baking dish
Ingredients
4 pounds (1.8 kg) sweet potatoes 2 tablespoons (30 ml) unsalted butter 1 cup (250 ml) brown sugar
Procedure for Day 1

1. 2. Wash the potatoes (your helper can do this), but dont peel them yet . Put the potatoes in a large pot and cover with about an inch (2 cm) of cold water. (That is, add enough water so they would be covered if they didnt float!) 3. Over high heat, bring the water to boiling. Cover the pot, reduce the heat to low (just enough to keep it boiling with the lid on), and boil for 3540 minutes, or until the potatoes give slightly when squeezed with tongs. 4. Drain the sweet potatoes, and then poke each of them a few times with a knife to let the steam escape. 5. Cool the sweet potatoes for about 45 minutes so theyll slice easily and not crumble, and then remove the skins, which should slip off easily. Then cut the sweet potatoes into $-inch (about 2 cm) slicesanother likely job for your helper. (Optional, cut larger slices in half.) 6. While waiting for the sweet potatoes to cool, grease the bottom and sides of a large (glass or ceramic) baking dish or casserole generously with butter. 7. 8. Preheat the oven to 400F (200C). In a small pan over very low heat, melt the butter. Stir in the sugar and continue heating, stirring constantly, for two to three minutes, or until all the sugar liquefies, forming a relatively smooth mixture thats about as thick as 9. molasses. Dont overcook itif in doubt, remove the pan from the heat after 3 minutes. Lay out the sweet potato slices as evenly as possible in the greased baking dish. Youll likely cover the bottom of the baking dish and have about half your potato slices left over. 10. Drizzle (or spread, as the case may be) about half of the butter-sugar mixture over the top, trying to cover as much of the sweet potato surface as possible. Then add the remaining slices and drizzle the rest of the butter-sugar mixture over them. 11. Bake, uncovered, for 2030 minutes, by which time the sugar should be caramelized (begins to solidify) but not burnt.
12. Once the baking dish is reasonably cool, cover it and place it in the fridge.
Procedure for Day 2

About an hour before the turkey could be done roasting, remove the baking dish from the fridge so it can come to room temperature. After you remove the turkey from the oven: 1. 3. Leave the oven at 425F (220C). Heat the sweet potatoes in the oven, uncovered, for 1015 minutes or until bubbly. To keep the candied sweet potatoes warm before serving, cover the dish and set it in a warm (200F/93C) oven.

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PUMPKIN PIE
As described in Bake Pumpkin Pie (page 62 in the book), the pie should be made the day before Thanksgiving. To make a pie, youll need to put together three recipes: pie crust, pie filling, and whipped cream. Each recipe follows below. Note that the pie crust portion of the recipe is enough to make three crusts. Pumpkin Pie: Making a Pie Crust
Special Equipment Pie plate(s) Rolling pin Ingredients 1 egg 1 tablespoon rice vinegar 4 tablespoons (60 ml) very cold water 3 cups (750 ml) unbleached flour 1 teaspoon (5 ml) salt 1 cup (250 ml) shortening 4 tablespoons (60 ml) unsalted butter Waxed or parchment paper
Procedure
1.
Take the butter out of the refrigerator and allow it to warm up almost to room temperature about a half hour.
7.
Spread out a piece of waxed paper or parchment paper about 1416 inches wide, and lightly cover the top with flour. Put your remaining disk of dough on this paper, sprinkle more flour on top of it, and cover it with a second sheet of waxed paper or parchment paper.
2. 3.
In a large bowl, mix the flour and salt together (using a dry fork). Add shortening and butter to the flour mixture and mix briefly with a fork or a pastry blender until uniformly lumpy. 8.
Using a rolling pin, gently roll out the doughworking out from the center at first, and switching directions frequently for an even crustuntil its about 12 inches in diameter.
4. 5.
In a small bowl, beat the egg with a fork. Stir in rice vinegar and cold water. Dig a crater in the middle of the flour-and-fat mixture. Pour in about a quarter of the eggvinegar-water mixture, and blend it with your fingers, working quickly. Continue mixing in the wet ingredients in portions until you have a solid ball. 9.
Peel off the top sheet. Then, holding the bottom sheet, gently but quickly flip the dough over onto a pie plate, centering it as nearly as you can. Peel off the other sheet, and carefully press the crust into position, working from the center out to the edges and up the sides. Fold under excess dough on edges and press it together with your thumb or a fork.
6.
Divide this ball of dough into three equal parts. Gently press each ball down into a disk about ! inch thick. Wrap two of them (separately) in plastic wrap and stick them in the refrigerator.

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Pumpkin Pie: Making the Filling & Baking the Pie

Special Equipment Wooden spoon or whisk Ingredients 1 can (15 oz./425 g) pumpkin 1 can (12 oz./350 ml) evaporated milk ! cup (125 ml) sugar 2 eggs # teaspoon (2 ml) salt 1 teaspoon (5 ml) ground cinnamon # teaspoon (2 ml) ground ginger # teaspoon (2 ml) ground cloves
Procedure
1. Preheat your oven to 425F (220C). 2. In a medium bowl, beat the eggs slightly with a fork. 3. Add all the other ingredients and mix well with a wooden spoon or whisk. 4. Pour the mixture into the pie crust.
5. Bake at 425F (220C) for 15 minutes; then turn the heat down to 350F (175C), and bake for another 45 minutes or until the center of the pie is firm and a knife inserted into the center comes out clean. After taking the pie out of the oven, cool it to room temperature. Then cover it lightly with plastic wrap or foil and refrigerate it.
Pumpkin Pie: Making the Whipped Cream

Special Equipment Electric mixer Ingredients 16 oz. (500 ml) whipping cream ! cup (75 ml) sugar # teaspoon (2 ml) vanilla tiny pinch of salt
Procedure
At least a half hour before whipping the cream, put the mixing bowl and the beaters in the freezer. Also make sure the cream is very coldbut not frozen. Thenright before dessertfollow these steps: 1. Pour the cream into the mixing bowl, add a tiny pinch of salt, and beat at medium speed for about a minute.
2. Crank up the speed to high and continue whipping until the cream gets fairly thick, but not quite as thick as youd like it. 3. Turn off the mixer and add the sugar and vanilla. 4. Put the mixer back on high, and whip until you get the desired consistency.

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ROASTED TURKEY
Before starting on this recipe, read Roast and Carve the Turkey (page 69) for details. Special Equipment
Roasting pan V-rack Aluminum foil Stuffing bag (optional) Carving knife or electric knife; carving fork Turkey lacing kit (optional) or skewers Instant-read thermometer Carving knife or electric knife; carving fork
Ingredients
Brined turkey Canola oil
Procedure (Roasting)
1. 2. 3. Set bottom oven rack to lowest position. Preheat your oven to 425F (220C). Remove your brined turkey from the fridge, and place it in on a large cutting board, breast side up. Flipping momentarily to the stuffing recipe, perform Step 8: Combine the wet and dry ingredients. 4. Put about 6 cups of the stuffing in a microwavesafe bowl, and put the rest in a casserole or glass baking dish. Cover this dish and set it aside. 5. Put the bowl from Step 4 in the microwave (covered with a lid or plastic wrap) and heat on high for 34 minutes, stirring once or twice, until temperature reaches at least 130F (55C). 6. 7. If youre using a stuffing bag, put it inside the main turkey cavity now. Using a spoon or scoop, fill the cavity (or the bag in the cavity) with hot stuffing. Leave a small amount of empty space. 8. Close the main turkey cavity: If you are using a turkey lacing kit, pull the skin on the sides of opening together; slide in all but one of the pins horizontally across the opening; crisscross string around the ends of pins; and tie tightly.
No lacing kit? Use a piece of foil or a slice of bread to help hold the stuffing in. Pull the flaps of skin together, and optionally close with a skewer.
9.
Tie the ends of the drumsticks together loosely with string. Pin the wings to body with skewers, or tie them to the body with string. Put about another cup of stuffing in the neck cavity, and then fold over the skin flap. If you have one last pin from your lacing kit, insert it horizontally to hold the skin shut. Or, you can use a metal or bamboo skewer or, as with the main cavity, insert a bread slice or bit of foil to help hold in the stuffing.
10. Coat the entire outside of the turkey liberally with canola oil. 11. Put the V-rack in the roasting pan, and set the turkey on the rack, breast side up. 12. Using aluminum foil, make a tent large enough to cover the entire breast and the tops of the drumsticks. It should be open at both ends, and the ends should extend slightly past the ends of the bird. 13. Check to make sure the oven temperature has reached 425F (220C). If you are using a thermometer with a remote probe, insert that into the thigh now. Then slide the roasting pan in on the bottom rack. 14. Write down what time you put the turkey in. 15. Set a timer for ! hour. When the timer goes off, remove the foil tent. 16. Reset the timer for another hour to remind you to check the temperature.

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17. Check the temperature at the thickest part of the thigh. With an instant-read thermometer, insert it between the thickest part of one of the drumsticks and the body, and press it straight down until the tip goes past where the drumstick ends. If you already put a remote probe in the turkey, you can check the temperature just by glancing at the readout. Use the Checking the Temperature table, below, to tell you what
to do next. Ideally, youll take out the turkey when the thigh is 170F (77C), the breast is 160F (71C), and the stuffing is also 160F (71C). 18. Remove the turkey from the oven: Using wadded-up paper towels, lift it carefully off the V-rack and set it on a cutting board or serving platter. Let it sit for a half hour.
Checking the Temperature If the thigh is:

Below 167F (75C) Between 167F and 170F (7577C)
And the breast is:

Any temperature Below 157F (69C) Between 157F and 163F (6973C)
And the stuffing is:

Any temperature Any temperature 157F (69C) or above Below 157F (69C)
Do this:
Check again in 15 minutes. Check again in 15 minutes. Tent the breast with foil, leave in oven for another 10 minutes, then remove. Tent the breast with foil; check again in 15 minutes. Tent drumsticks with foil; check again in 15 minutes. Remove turkey from oven. Tent the breast with foil, leave turkey in oven for another 10 minutes, then remove. If the stuffing is still below 160F (71C), remove the stuffing and microwave it on high until it reaches 165F (74C).
170F (77C) or above
Below 157F (69C) 160F (71C) or above
Any temperature 160F (71C) or above Below 160F (71C)
Procedure (Carving)
1. 2. Remove the string holding the legs together as well as lacing and skewers. Remove the stuffing bag or scoop out the stuffing into a serving bowl. Do the same for the stuffing in the neck cavity. 3. 4. If you plan to carve the turkey at the table, take it into the dining room now. Cut straight down between the drumstick and the body, all the way through, until the drumstick comes off. Repeat on the other side.
5.
Holding the knife horizontally, position it about an inch above the wing and cut straight in until you hit the keel bone in the center of the turkey.
6.
Holding the knife vertically and about " inch from the outside edge of the bird, cut straight down until you reach the horizontal cut. Repeat these vertical slices until you get to the keel bone.
7.
After serving the meat from the first side, repeat Steps 5 and 6 on other side.
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MASHED POTATOES
Read Make Mashed Potatoes (page 80 in the book) for further details about this recipe. Special Equipment
Stockpot Potato ricer or masher, or upright mixer
Ingredients
6 pounds (2.75 kg) Yukon Gold potatoes 1# cups (375 ml) half-and-half 3 tablespoons (45 ml) unsalted butter Only if upgrading: 8 tbsp. (120 ml) unsalted butter (total) 2 cups (500 ml) buttermilk or 8 tbsp. (120 ml) unsalted butter (total) 2 cups (500 ml) half-and-half (total) 3 large or 4 medium heads garlic 1# teaspoons (7.5 ml) salt # teaspoon (2 ml) black pepper
Procedure
1. 2. 3. Peel the potatoes, or ask your helper to. Cut the potatoes into chunks about an inch (23 cm) on a side. About 2 hours after the turkey goes into the oven, put the potatoes in a large stockpot and cover with an inch of cold water. Add the salt. 4. 5. 6. Turn the heat on high; bring to a boil. Reduce heat to simmer and cover pot. Simmer the potatoes until tender (anywhere from about 12 minutes to a half hour.) They should fall apart slightly when stabbed with a sharp knife, or mush easily when squeezed with tongs. 7. While the potatoes are simmering, heat the half-and-half and butter together in a saucepan over medium heat, stirring occasionally. As soon as the first bubbles start to appear, turn off the heat. 8. Drain the potatoes and return them to the stillwarm pot. Then: If using a ricer: Rice the potatoes into a large bowl, and then transfer them back to the pot.
If using a masher: Mash thoroughly to get out all but the smallest lumps. If using an electric mixer: Transfer the potatoes into a mixing bowl. Mix on medium speed just until all but the smallest lumps disappear. 9. Add the hot half-and-half and butter and mix thoroughly with a heavy spoon. If the potatoes are too stiff or dry, add more half-and-halfone tablespoon at a timeuntil you like the consistency. Add salt and pepper to taste.
Upgrading: To add more zip, try Buttermilk mashed potatoes: Replace the 1! cups of half-and-half with 2 cups (500 ml) of buttermilk; increase butter to 8 tablespoons (1 stick or 120 ml). Garlic mashed potatoes: While the potatoes are boiling, divide garlic heads into cloves, but dont peel. Place cloves in a covered skillet over very low heat and cook for 2025 minutes, shaking the pan every few minutes. Turn off heat and let garlic stand for 20 minutes. Peel cloves and cut off stem ends. Toss cloves in with the potatoes as you mash them. Increase half-and-half to 2 cups (500 ml); increase butter to 8 tablespoons (1 stick or 120 ml).

Page 14
WHAT TO DO BEFORE THANKSGIVING

Time before Thanksgiving What to Do As you read the book, customize this list as needed If you didnt get started 23 weeks before, dont panic, but do these tasks if you have time. If you are buying any ingredients or supplies online, order them now! Determine how many people are coming ! Decide which recipes youll use, and if any need halving or doubling ! Make sure your lists of things to buy or borrow are organized and that you have a plan for when/how youll acquire them
! ! !
23 weeks
Obtain cooking and serving equipment and supplies
Make sure you have enough tables, chairs, and tableware
Buy nonperishable ingredients
If using frozen turkey, buy it now
1 week
Begin cleaning dining room and kitchen if necessary
Obtain or make any decorations you want to use
Make sure your oven is clean
Clear space in your refrigerator and freezer
4 days
!
For frozen turkey, put in refrigerator to thaw (1 day per 4 lb./2 kg)
Buy produce and dairy ingredients
3 days
If using fresh bread for stuffing, dry it
2 days
If using fresh turkey, bring it home and refrigerate

Page 15
SCHEDULE FOR THE DAY BEFORE THANKSGIVING

Key: $ Gravy Fill in Hour ! Mashed potatoes ! Pumpkin pie You Prepare the dining room " Stuffing % Sweet potatoes
# Turkey
& Cranberry sauce Your Helper
Prepare the kitchen
:00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45
# Brine the turkey

" Chop vegetables for stuffing " Finish stuffing Steps 27 ! Remove butter from fridge $ Gravy Steps 12 ! Make pie crust $ Gravy Steps 23 $ Gravy Steps 35 ! $ ! $ $ Bake pumpkin pie Gravy Step 5 Reduce oven heat to 350F Gravy Steps 57 Gravy Steps 79
" Tear bread; put into oven % Wash sweet potatoes % Put sweet potatoes on to boil " Remove bread from oven & Make cranberry sauce
% Drain sweet potatoes Make pie filling % Make glaze % Peel and slice sweet potatoes % Glaze and bake sweet potatoes
$ Gravy Steps 911 $ Gravy Step 11 % Remove sweet potatoes from oven ! Remove pie from oven Clean the kitchen
# Remove turkey from brine

Page 16
SCHEDULE FOR THANKSGIVING DAY

Key: $ Gravy ! Mashed potatoes ! Pumpkin pie " Stuffing % Sweet potatoes
# Turkey
& Cranberry sauce
This schedule assumes a 3-hour roasting time. You may have to adjust it, depending on how long your turkey takes. Fill in Hour You Your Helper Clean the kitchen as needed Tape up your schedule and recipes, and/or or setup a laptop computer :00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45 ! Whip the cream Prepare take-home containers Clear the table Serve and eat dessert Put leftovers into containers Start cleaning up! Eat! " Put extra stuffing in oven ! Put beaters & bowl in freezer % Sweet potatoes out of fridge ! Put potatoes & water on to boil ! Simmer potatoes ! Check potatoes; heat dairy ! Drain & mash potatoes; add dairy Put all the food in serving bowls; check sweet potatoes Remove sweet potatoes Take all the food to the table In theory, you have almost two hours of free time here. But dont let that fool you. Youll use this time to finish up any cleaning or cooking tasks left over from yesterday; set out the clothes youre going to wear later, if you plan to change; greet guests as they arrive; and so on.
# Preheat the oven

" Finish making stuffing " Stuff the turkey ! Peel and cut potatoes
# Put the turkey in the oven
# Remove turkey from oven

% Reheat sweet potatoes $ Finish the gravy
# Unstuff and carve turkey

Page 17
CUSTOM SCHEDULE FOR THE DAY BEFORE THANKSGIVING

Time :00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45 You Your Helper

Page 18
CUSTOM SCHEDULE FOR THANKSGIVING DAY

Time :00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45 :00 :15 :30 :45 You Your Helper

Page 19

Print Me - For Take Control of Thanksgiving Dinner (1.1)

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PRINT ME FILE FOR TAKE CONTROL OF THANKSGIVING DINNER VERSION 1.

SHOPPING LIST FOR TAKE CONTROL OF YOUR THANKSGIVING DINNER

Basic Kitchen Equipment:

Special Kitchen Equipment

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

Ingredients for the Basic Recipes

Ingredients for Upgraded Recipes

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

Procedure for Day 1

Procedure for Day 2

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

Procedure for Day 1

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

Regular Procedure for Day 2

Upgrading Procedure for Day 2

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

Refrigerate in a covered container overnight.

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

CANDIED SWEET POTATOES

Procedure for Day 1

Procedure for Day 2

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

Pumpkin Pie: Making the Filling & Baking the Pie

Pumpkin Pie: Making the Whipped Cream

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

Checking the Temperature If the thigh is:

And the breast is:

And the stuffing is:

170F (77C) or above

Below 157F (69C) 160F (71C) or above

Any temperature 160F (71C) or above Below 160F (71C)

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

WHAT TO DO BEFORE THANKSGIVING

Obtain cooking and serving equipment and supplies

Make sure you have enough tables, chairs, and tableware

Buy nonperishable ingredients

If using frozen turkey, buy it now

Begin cleaning dining room and kitchen if necessary

Obtain or make any decorations you want to use

Make sure your oven is clean

Clear space in your refrigerator and freezer

Buy produce and dairy ingredients

If using fresh bread for stuffing, dry it

If using fresh turkey, bring it home and refrigerate

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

SCHEDULE FOR THE DAY BEFORE THANKSGIVING

Prepare the kitchen

# Brine the turkey

# Remove turkey from brine

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

SCHEDULE FOR THANKSGIVING DAY

# Preheat the oven

# Put the turkey in the oven

# Remove turkey from oven

# Unstuff and carve turkey

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

CUSTOM SCHEDULE FOR THE DAY BEFORE THANKSGIVING

Print Me file for Take Control of Thanksgiving Dinner, version 1.1

CUSTOM SCHEDULE FOR THANKSGIVING DAY