Um, little help over here? …Guys?

Oookay. Starting to get a little anxious about cooking a Thanksgiving dinner.

Yes, yes, yes — I know it’s just me, my husband (who will not care), and my kid (who only cares about having hot chocolate with marshmallows for breakfast on “Big Balloon Day”).

My questions and concerns are as follows:

1. If I just took my 10.5 lb. frozen turkey out of the freezer and put it in the fridge, that’s plenty of time for it to thaw, right?

2. How soon beforehand could I make a sweet potato pie without it getting soggy? The day before?

3. Do I just make the gravy with what’s in the roasting pan or do I need to do something with the mysterious guts from inside the turkey?

Oh, hell. Do I even have a plate big enough to put this turkey on? Well, there’s one question answered: I do not.

Next year, I’m just going to my mom’s house. Maybe she’ll let me cook (coughcough, I know you’re reading this, Mom, coughcough).

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5 thoughts on “Um, little help over here? …Guys?

  1. Are you baking the crust a bit before filling it? that helps pies from getting soggy. My mom always makes pies the day before.

    We just leave the turkey/chicken on the cutting board when we eat just with us avoiding the whole plate thing all together.

    You can make the gravey guts free. with guts is “giblet gravy” and without is just gravy.

  2. If it comes down to last minute with your walking bird you can always pull it from the fridge, chuck it in the sink (wrapper still on) and run cold tap water over it. Though I think you should be okay, come Thursday, by having it in your fridge now.

    Are you planning on brining it and then letting it sit in the fridge, overnight, nekkid, until about 30 minutes prior to cooking time? That gives it great crispy skin once it’s cooked.


    P.S. – For the gravy, I usually sauté the giblets to get the brown bits at the bottom of my gravy pan. I’m not fond of eating guts but the fond they create makes for some tasty gravy.

  3. I’m a fan of small saucepan with the inner giblety bits, a carrot, quarter of an onion, celery stalk, bay leaf, couple of peppercorns and water or chicken stock to the top (maybe 4 cups?). I let that simmer for a couple of hours while the bird cooks and use that resultant liquid to make my gravy. Of course I also use a little white wine left over from the white wine/stock/butter that I’ve been basting the bird with to deglaze the roasting pan. I use the oily pan drippings and cook some flour to thicken it (sort of a roux). Delish!

    I don’t care for pie, so I’ll vote for whatever floats your boat.

    A small turkey like that will definitely thaw in time for Thursday. I’m with the gourmand about brining.

    With the exception of Thanksgiving 1991 when my dad tried to BBQ the bird (charred beyond recognition; we had Burger King), it all works out in the end.

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