Hurley's Health Tips
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
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.
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!