The Thanksgiving turkey is already done. I roasted it last week when I had time.
For many years I helped prepare Thanksgiving dinner for 250 people. We would roast 15 or 16 large whole turkeys (the church hall had commercial sized ovens) and would start a month before the dinner date. Every Saturday we would roast four birds. When they were done we let the cool off, we would carve them and remove as much meat as possible, then place the meat in large foil trays, cover with turkey stock and put in the freezer. A couple days before the dinner we would transfer all the trays from the freezer to the refrigerator to start thawing. The day of the dinner, we put them in the oven for an hour or so to heat and the turkey was ready to go! The only thing we had to make on the dinner date was some of the sides.
I continue this method at home except I just roast one turkey. Like John, I get them when they are cheap (just got one for 33 cents/pound!) and then roast, carve and freeze them a couple weeks in advance of serving. You don't get the big presentation with the bird on the table, but my crowd could care less about that - they just want to dig in and eat. I'm expecting 10 or so. Some family and some friends who otherwise wouldn't have a spot at a table somewhere.
Turkey, glazed ham, mashed potatoes and gravy, dressing, sweeet potato casserole, green bean casserole, corn pudding, whole cranberry and orange sauce, yeast rolls and butter, pumpkin pie.
I love to give food to my guests to take home if they want it, so I often don't have leftovers, but I always use the turkey carcass for soup or stock.
Happy Thanksgiving everyone!!
For many years I helped prepare Thanksgiving dinner for 250 people. We would roast 15 or 16 large whole turkeys (the church hall had commercial sized ovens) and would start a month before the dinner date. Every Saturday we would roast four birds. When they were done we let the cool off, we would carve them and remove as much meat as possible, then place the meat in large foil trays, cover with turkey stock and put in the freezer. A couple days before the dinner we would transfer all the trays from the freezer to the refrigerator to start thawing. The day of the dinner, we put them in the oven for an hour or so to heat and the turkey was ready to go! The only thing we had to make on the dinner date was some of the sides.
I continue this method at home except I just roast one turkey. Like John, I get them when they are cheap (just got one for 33 cents/pound!) and then roast, carve and freeze them a couple weeks in advance of serving. You don't get the big presentation with the bird on the table, but my crowd could care less about that - they just want to dig in and eat. I'm expecting 10 or so. Some family and some friends who otherwise wouldn't have a spot at a table somewhere.
Turkey, glazed ham, mashed potatoes and gravy, dressing, sweeet potato casserole, green bean casserole, corn pudding, whole cranberry and orange sauce, yeast rolls and butter, pumpkin pie.
I love to give food to my guests to take home if they want it, so I often don't have leftovers, but I always use the turkey carcass for soup or stock.
Happy Thanksgiving everyone!!
