Guest JustMeDiana Posted October 18, 2007 Posted October 18, 2007 Lots of good ideas. I have cooked for crowds before. Have hubby do the cleaning and get as much done the day before as you can. Kids can even pitch in and help. I would do this buffet style and use crock pots to keep things warm. Remember food safety and be sure and put away your leftovers and not let them sit out. People can always go to the frig and fix them a plate and warm it in the microwave. I would do two turkeys; oven bags are great. Electric roasters are nice for this, you can even set this outside or in the garage to cook if you need your kitchen space. As far as potatoes go, I use the golden potatoes. These mash up really well with a hand electric mixer. Gravy in cans or jar can be used. I have also used the packets of gravy along with the broth from the turkey and milk for part of the liquids. Make plenty of gravy for turkey, dressing and potatoes. Don't panic over the dressing their are many good recipes posted. I like corn bread my self. With as many different families coming I would have everyone bring their own drinks, lawn chairs and folding tables if they have them. Spiral hams are nice, this is something that someone can bring. Have some one bring nice paper products; plates, napkins, plastic ware, cups. Everyone else bring at least two of their favorite sides to go with dinner. Suggestions green bean casserole, sweet potatoes, salads, bread, pies, cranberry, devilled eggs, relish plates, cookies, deserts. Now you have everything covered. This should cut way back on the stress. Hope this helps so you can enjoy your family that day.
zephyr97 Posted October 18, 2007 Posted October 18, 2007 I am the only one who won't mind stove top stuffing, so I thought I better get something else. How do you guys get your mashed potatoes to be NON LUMPY??? I try with a mixer and all that stuff and they still are lumpy!If you want non-lumpy mashed potatoes and you don't want to use flakes, or you have no success with a mixer, or a masher, then what you need is...A potato ricer!!! Available in the kitchen utensil area of most stores (Target, Wal-Mart, etc.) a potato ricer is much like a garlic press, just larger. Boil up your potatoes (skin them if needed) and then place in the ricer, and squeeze, voila! Unlumpy mashed potatoes. Add seasonings as needed.
6digmans Posted October 19, 2007 Author Posted October 19, 2007 If you want non-lumpy mashed potatoes and you don't want to use flakes, or you have no success with a mixer, or a masher, then what you need is...A potato ricer!!! Available in the kitchen utensil area of most stores (Target, Wal-Mart, etc.) a potato ricer is much like a garlic press, just larger. Boil up your potatoes (skin them if needed) and then place in the ricer, and squeeze, voila! Unlumpy mashed potatoes. Add seasonings as needed. Oh YAY , thanks for the information... driving to target
dmmiller Posted October 19, 2007 Posted October 19, 2007 Dont forget the cheese & crackers and veggie tray to help everyone's grombling stomachs before dinner is done. That way Your not rushin around, cuz everyone is grouchy hungry. Deep Fried Turkey is good too. And takes a fraction of the time one in the oven takes. And Hubby can handle that part while your doing the rest. :) (just a thought)
Adamtanderson Posted October 19, 2007 Posted October 19, 2007 I would love that brine recipe if you can find it!I would like that brine recipe also. I agree that brining is definitely the way to go. We usually have 3-4 turkeys a year. Brining not only brings a lot of flavor, but makes the meat really moist. We try new recipes all the time but usually go with Alto Brown's Good Eats recipe at Thanksgiving. Good Eats Roast Turkey 1 (14 to 16 pound) frozen young turkey For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1/2 tablespoon allspice berries 1/2 tablespoon candied ginger 1 gallon iced water For the aromatics: 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes. Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
amez74 Posted October 23, 2007 Posted October 23, 2007 I would love that brine recipe if you can find it!I've been out of the state for the last few days. I can't find the exact recipe I used--but I found one similar on the food network. The only major difference I can see is that I added the cup of white wine directly to the turkey (poured over with the broth) The recipe also tells how to make pan gravy from the drippings and that wasn't a part of my original recipe.Here is the link---http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17081,00.html It looks like a lot of work (and it kindof is) but I'm telling you this the best turkey I've ever eaten and it's only once a year :)
amos311 Posted October 23, 2007 Posted October 23, 2007 Alton Brown's brined turkey is the best! I use this recipe every year, both for Thanksgiving and Christmas eve. If you live in a warmer climate or just simply don't have the fridge space to put the turkey while in the brine solution, you can use a large Igloo ice chest. The round kind that you can get water, etc out of while at picnics and such. Works great and keeps everything nicely chilled.
Illinoismom Posted October 23, 2007 Posted October 23, 2007 here are some sites that I have used when cooking for a crowd http://www.recipelink.com/msgbrd/board_4/tklcc.html http://www.angelfire.com/bc/incredible/Servesfiftyindex.html I have made several Items on these sites, plus these are great when trying to figure out how much you will need
ImBumblebee Posted October 23, 2007 Posted October 23, 2007 I have a suggestion or two that might help. Make a list of what your family likes/dislikes. Think about previous get togethers and what foods went quickly, and what foods you ended up tossing in the trash. That could be a starting off point. Prep ahead as much as you possibly can. Think about everyone invited and what they can make that is wonderful. For example, if a SIL bakes the best breads and rolls, ask her to make her famous rolls and bread. Cook a turkey or two a day ahead. Slice the meat, make gravy from the drippings and refrigerate. You can reheat this up while the other bird is cooking. Also, a vegetable platter with dip, and a fruit platter with dip is a healthy addition to a menu, not to mention places like Costco have them at a decent price. Good luck with the meal. Linda
countryshopper1 Posted October 23, 2007 Posted October 23, 2007 Cook the potatos, but have one of your guests mash them just before dinner is served. I'm sure one of them makes the best mashed potatos in the family. :) My Mom cooks dinner, but I mash the potatos while she is making the gravy and getting things out of the oven. Others move the dishes into the dining room.
AndreaInNC Posted October 24, 2007 Posted October 24, 2007 save yourself tons of oven space and time and fry the turkeys. They are super yummy that way .. that's the only way we cook turkeys now at our house - we've been doing them that way for about 10 years. Of course, you have to be careful and follow a bunch of safety guidelines - but so easy and so quick!
jax81772 Posted October 24, 2007 Posted October 24, 2007 Try www.kraftfood.com. I also do a mashed sweet potato casserole with a crumble topping.... make ahead... bake the day of.
petalmom Posted October 24, 2007 Posted October 24, 2007 save yourself tons of oven space and time and fry the turkeys. They are super yummy that way .. that's the only way we cook turkeys now at our house - we've been doing them that way for about 10 years. Of course, you have to be careful and follow a bunch of safety guidelines - but so easy and so quick!I'll agree, there's nothing in the world better than a deep fried turkey! The only way my family eats them too :)
baseballmom16 Posted October 24, 2007 Posted October 24, 2007 I would suggest doing a couple of turkey breasts and drumsticks instead of 2 whole turkeys. That way, you can cook all of the turkey at the same time, and there's less waste. (definately do the oven bags, they're foolproof!) Have everyone bring their favorite side dish. Good luck!
jax81772 Posted October 24, 2007 Posted October 24, 2007 Ham can be baked in a crock pot with ..... pinapple rings on it.... covered in brown sugar.... and a coke for the glaze.... yes... I know... coke is weird... but it makes the most pretty caramel colored glaze. We also baste our turkey with beer and butter.... or smoke it on the smoker.
AndreaInNC Posted October 25, 2007 Posted October 25, 2007 I boil my ham in rootbeer and sassafras then bake it and baste it with the cooked down sauce. yummy.
Illinoismom Posted October 25, 2007 Posted October 25, 2007 I'll agree, there's nothing in the world better than a deep fried turkey! The only way my family eats them too :) I must be odd because I really dislike deep fryed turkey
KittySkyfish Posted October 25, 2007 Posted October 25, 2007 Check with your friends and neighbors to see if you can borrow a few electric roasters. In our house these are indispensable around the holidays! Our oven is too small for the turkey and we've made beautiful hams and turkeys in roasters. Plus, it'll free up your oven for other baking needs. Some roasters also come with steamer tray kits that you can use to keep prepared food warm. If you're serving 40 people, this might be a help. I also like the idea of a ham and turkey, instead of two turkeys! Also, if you're going to stuff a turkey, microwave the stuffing and fill the turkey with *very hot* stuffing to cut down on roasting time. This ensures that your bird won't be overcooked while trying to get the stuffing up to safe consumption tempuratures.
Kandy Posted October 25, 2007 Posted October 25, 2007 Also I dont stuff my turkey till after it's almost done. What I do Is put a stick of butter in the cavity and it keeps the turkey very moist then since my "dressing" is already done I can stuff the turkey 20-30 minutes before its completed.
kamandjaw Posted October 25, 2007 Posted October 25, 2007 Don't forget the mac and cheese. We usually do Thanksgiving at my house so the turkey and mac and cheese gets cooked at my house. I always fix crock pot mac and cheese with velvetta. It is wonderful!!! I use the cooking bags inside the crock pot so there is no mess. I just hate to ask someone to bring mac and cheese with them because the crock pot is heavy and it is hard to travel with most of the time. We also fix yellow squash casserole with Ritz crackers on top. I am from the south so I'm not sure if this is something you all have for Thanksgiving or not. If you want to try it just let me know and I will post the recipe.
pmdemey Posted October 26, 2007 Posted October 26, 2007 This is a awesome dessert. PUMPKIN CRUNCH 1 Yellow cake mix 1 can(15 oz) solid pumpkin 1 can(12 oz) evaporated milk 3 large eggs 1 1/2 cups of sugar 1tsp cinnamin 1/2 tsp salt 1/2 cup chopped pecans 1/2 cup cup butter Preheat oven to 350*. Grease 9x13 pan. Beat pumpkin,evaporated milk,eggs,sugar,cinnamon and salt. Pour into greased pan.Sprinkle dry cake mix over top of mixture evenly.Top with pecans. Drizzle the melted butterover the pecans.Bake at 350* for 50-55 minutes or until golden brown.
MrsTrish Posted October 26, 2007 Posted October 26, 2007 save yourself tons of oven space and time and fry the turkeys. They are super yummy that way .. that's the only way we cook turkeys now at our house - we've been doing them that way for about 10 years. Of course, you have to be careful and follow a bunch of safety guidelines - but so easy and so quick!Thats what we do. So much quicker, and it gets the men away from the TV and cooking lol. Seriously, not having the turkeys in the oven all morning saves so much stress as you have room for casseroles, pies, and bread.
kamandjaw Posted October 26, 2007 Posted October 26, 2007 Here is my sister's recipe for Squash Casserole. We are at work so I will try my best to give accurate measurements. I will double check when I get home and repost if I missed something. You can cheat and get frozen yellow squash or you can start with fresh. If you are getting fresh, you need about 3 yellow squash. Squash Casserole 3 yellow squash cut up or one bag of frozen one cup of diced onion one cup of diced carrots one can of cream of chicken soup one small container of sour cream 2 sleeves of Ritz crackers 1 stick of butter Boil squash, onions and carrots until tender about 45 minutes. Then drain water out. Then mix sour cream and cream of chicken together. Once mixed add the veggies and mix well. Then put it in a casserole dish. Melt butter and crush Ritz crackers in the melted butter. Put over the top of mixture and bake at 350 for 45 minutes.
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