Thanksgiving is probably going to look a lot different this year. In the middle of a deadly pandemic, you are unlikely to be celebrating traditional turkey day with your extended family all under the same roof. You probably won’t be inviting friends from lots of different households for a big Friendsgiving. At least we sure hope not! That’s like passing the cornbread stuffing along with the coronavirus -- a recipe for a super-spreader event.
What this all means is that you may be part of a more intimate (smaller) Thanksgiving celebration. If you are hosting or cooking turkey for the first time, think about reinventing Thanksgiving. Follow the CDC recommendations to keep you and loved ones safe. Think safety over seeing people (in person). Virtual gatherings can be a virtue during the pandemic.
So, let’s talk turkey, literally.
Here are the essential steps for a safe, enjoyable, and delicious Thanksgiving or Friendsgiving. Our focus is going to be on hosting a meal, with guidelines for attending a safe gathering.
1) Plan Ahead: If you are going home for Thanksgiving, make sure YOU are taking the proper steps to safeguard yourself from COVID and will not be bringing it home to family members. Follow CDC (and your state) guidelines: wear a mask, social distance, wash your hands often, and stay away from large indoor gatherings. The CDC also recommendations enjoying the holidays with only members of your household. Also, take the proper safety precautions if you travel. If you decide to host Thanksgiving (or Friendsgiving), create a masterplan that includes keeping guests safe while preparing and serving the meal.
2) Scale Back: If you are the host, determine the number of guests you can accommodate based on keeping people safe in your space. If you live in a warm-weather state, consider moving the Thanksgiving meal outside. Otherwise create room inside. Make sure your guests are willing to wear masks when they are not eating and can’t socially distance. You may need to set-up several tables and couches and chairs with tables to accommodate eating within a 6-foot distance. Consider delivering food to people who live nearby, but cannot join you.
3) Buy your Turkey: If you decide to have turkey, you have a few decisions: fresh or frozen, whole bird or parts (like turkey breast), and how much to buy (pounds) based on guests (adults vs children) and if you want leftovers. If you have a smaller celebration, you may want to buy a turkey breast. Buy your turkey early before Thanksgiving to get a good price and best selection. Remember: small turkeys will go fast this year.
Turkey Buying Guide: If you purchase a whole turkey and want leftovers like most people, the rule of thumb is 1-1/2 to 2 pounds per person (less if your guests are children). For example, if you host six people you would buy a 9 to 12 lb. turkey, if you have four people, you may opt for a 6-8 lb. turkey breast. Many websites have calculators to help you compute your turkey needs.
4) Thaw your Turkey: If you decide on a frozen turkey, put it in the freezer as soon as you get it home. Note the pounds, and start doing some calculations so you prepare to thaw your turkey prior to the big day. It is NEVER SAFE to let a turkey thaw on the kitchen table.
Rule of Thumb Thawing guide:
- Best way to thaw a frozen turkey is in the refrigerator: Thaw one day (24 hours) for each 4 lbs. of frozen turkey, and DO NOT COUNT Thanksgiving. For instance, if you have a 12-pound turkey, thaw it in the refrigerator for three days ahead of Thanksgiving. That means start thawing in the refrigerator the Monday before Thanksgiving and your turkey will be ready to cook on Thanksgiving Day. Put the turkey on a large plate or tray and then place in refrigerator. DO NOT remove any of the wrappings or nettings. These help protect the turkey and keep it fresh.
- Cold-Water-Thaw Method: If you end up with a frozen whole turkey the day before Thanksgiving, you’ll need to choose plan B: the quick thaw or cold-water method. Thaw whole turkey, breast down, in unopened wrapper in a sink or large container, covered with cold tap water. Change water frequently (every 30 minute). Fresh tap water is warmer than water already around the turkey, therefore it speeds up thawing. To thaw a 12-lb frozen whole turkey, you’ll need six hours of thaw time with this cold-water-thaw method.
5) Make Your Menu: No need for 20 side dishes. Choose a few tried-and-true favorites to accompany the main dish, that way you can focus on making the turkey (or featured dish) the star. Always include some side dishes that will work for vegan or vegetarian diners, too.
Equipment needed for cooking turkey:
a. Sharp knife (for cutting and carving)
b. Roasting pan (a foil one from the grocery store will work)
c. Aluminum foil
d. Thermometer: This is essential. If you don’t have one, borrow from a friend or neighbor. Oven thermometers stays in the turkey while cooking. Or you can opt for an instant read thermometer that you put in the thigh and breast close to done time. Remember pop-up timers and wiggling the leg are never good barometers of doneness.
6) Ready to Roast: Of course, there are many ways to cook a turkey. If this is your first time hosting Thanksgiving, you may want to opt for the open roasting method. Preheat your oven at 325 F. Remove the packaging and netting from the turkey, then remove neck and giblets from the two turkey cavities; dry the turkey with paper towels and place breast-side up on a flat rack in a roasting pan. If you don’t have a flat rack, you can set the turkey on whole vegetables such as carrots and celery or a coil of aluminum foil. Baste your turkey with cooking spray, fasten or tie the legs together. For best results, protect the turkey breast from overcooking by covering with a tent of foil after 2/3 of the cooking time.
Roasting Time: Roast your turkey for about 15-20 minutes per pound. For a 10-18lb (Unstuffed Turkey) Cook for about 3 to 3-1/2 hours. Cook until meat thermometer reads 165-170 F in breast and 180 F in thigh.
7) Carving: Once your turkey is out of the oven, you’ll want to let it rest for 15 minutes before carving it into slices and smaller parts. Refrigerate turkey meat uncovered to chill quickly, then store in covered containers. There are lots of guides to carving turkey. Check out Chef Jason’s Turkey Carving Teaching Kitchen video.
8) Serving: It is best to have one person be assigned the server and serve all the side dishes, with another person serving the turkey. Use separate utensils for each dish. This is probably not the year for potluck, buffet or pass-the-dish dining.
9) Leftovers: When the meal is over, quickly refrigerate any leftovers. Carved turkey and trimmings should go into the refrigerator within two hours. Never refrigerate a whole cooked turkey, as it takes too long to cool to 40 F. Keep leftovers no longer than three day (unless you plan to freeze). Another good rule to follow: When in doubt, throw it out.
Have a great holiday and most importantly stay safe.
