Silly me! Since we’ve been so busy finishing the upstairs remodel I just realized Thanksgiving is only two weeks away!
How about, if you notice I’m behind, send me an email to remind me!
Since you might not know that I am a retired Personal Chef and and ran my own business for many years. I thought I would share some tips and recipes for Thanksgiving.
***For my Thanksgiving I buy fresh (I find fresh are moister then frozen and a cleaner taste) and one frozen one to use later another time. Turkeys are the cheapest at this time and they can be frozen up to three months.
Whether I am cooking just for Mr.C and me, I NEVER buy/cook less than a twenty-pound bird! There are so many ways you can use that big bird. You get more for your money since 16-pound birds or larger have MORE meat to bone ratio.
Size Does Matter!
How big a turkey? For birds under 16 pounds, figure at least 1 pound of turkey per person. For larger birds, 16 pounds and heavier, figure a bit less since there’s more meat in proportion to the bone. If you want substantial seconds and leftovers, allow another 1/2 pound per person.
Menu for 14 guest and 16 – 20 guest
14 guests: buy a 13-15 lb (minimum) turkey; 14 to 16 guests buy an 18 – 20 lb turkey
(if you are having a smaller number of guest use Butterballs Turkey Calculator to determine what you need)
What’s On The Menu
(all recipes provided)
Appetizers (if desired)
Whole Roasted Turkey; OR Whole Glazed Turkey; OR Roasted Cut Up Turkey
(turkeys are brined…I’ll share a wet and dry brine methods)
Giblet Gravy or Cognac Cream Gravy
Pecan-Cornbread Stuffing; OR Grandma’s Stuffing; OR Sage Cornbread Stuffing; or My Mama’s Stuffing
Classic Mashed Potatoes; OR Pear and Potato Gratin with Horseradish; OR Mashed Maple Sweet Potatoes with Glazed Nuts
Vegetable for Your Liking
Cranberry Chutney or Cranberry Kumquat Relish (not for the traditionalist)
Easy Cream Cheesecake OR Bittersweet Chocolate Torte or Your Traditional Pie/Cake
This evening I’ll provide the recipes and Friday the timetable.
All the recipes: