Cooking Tips

Judith Hurley's Health Tips

Cookbook Reviews









Chef Jim Coleman's Thanksgiving Day Timeline

On the Menu:

Butternut Squash Soup

Main Course and Sides:
Best Brined Turkey
Tuaca-laced Dried Cherry and Cornbread Stuffing
Braised Belgian Endive Gratin
Dublin Parsnip Colcannon (mashed parsnips and potatoes)
Fig and Cranberry Relish
Corn Relish

Pumpkin Creme Brulee

*Marnie Old and Sam Caglione's beer and wine recommendations for the big day:
Trimbach 'Reserve' Pinot Gris from Alsace, France
New York's Brooklyn Brewery "Post Road" Pumpkin Ale

Three Days Ahead

Two Days Ahead

  • Fresh turkey is best, but if you have a frozen turkey you can brine and refrigerate two days ahead. If you have a bird over 14 pounds you may want to start the thawing a day before this step.
  • Make Corn Relish and refrigerate.
  • Assemble Cornbread Stuffing up to the point of adding liquid and refrigerate to reheat.
  • Pull your serving dishes and cutlery from storage and label what goes in each.

Day Before

Morning of the big day

  • Plan to put turkey in the oven 5-6 hours before dinner (or plan about 20 minutes per pound).
  • While the turkey's baking, make Dublin Parsnip Colcannon about 4 hours ahead and keep warm in crockpot until service.
  • Remove gratin and stuffing from refrigerator about an hour before the turkey is done to warm to room temp before going in the oven.
  • When the turkey comes out of the oven to rest, moisten the stuffing with chicken broth and put both the stuffing and the gratin in to warm up.
  • Carve turkey, get your sides out and dig in.
  • Just before serving dessert, finish off the pumpkin creme brulee under the broiler.

Take a long nap! Happy Thanksgiving!

©2008 WHYY