abentley Posted November 26, 2008 Posted November 26, 2008 Mine has to be: After mashing and whipping my red potaotes the day before Thanksgiving, put them in the crockpot in the fridge overnight. Take them out, turn them on, they are hot for dinner, and one less thing to cook that day!
MathGirl Posted November 26, 2008 Posted November 26, 2008 I use Turkey stock when I cook our turkey, we baste frequently and our turkey is always moist and yummy with tons of gravy!!! I use Glace De Volaille Gold Classic Roasted Turkey Stock $5.95. I buy it at a local spice shop and sometimes Whole Foods. http://www.savoryspiceshop.com/extracts/demi.html but they also have it on Amazon.com http://www.amazon.com/Classic-Roasted-Turkey-Stock-Volaille/dp/B000BWY9HM/ref=sr_1_1?ie=UTF8&s=gourmet-food&qid=1227726085&sr=1-1
Rockfordmom Posted November 26, 2008 Posted November 26, 2008 Use one of those oven bags to cook the turkey in & you don't have to keep basting and the turkey comes out perfect every time!
nick_jenni_jocelyn Posted November 26, 2008 Posted November 26, 2008 start cooking the day before(pies and such) and leave the easier things for turkey day! oh, and clean all your toilets, cuz you never know...........lol.
floridasun5 Posted November 26, 2008 Posted November 26, 2008 One of my rules of thumb and also a basic for chefs is always, ALWAYS taste things you are making before serving! LOL I've had some people before serve things...and unfortunately I've done it myself once or twice where I didnt taste it before serving to guests and it didnt go over well.
stacyk9 Posted November 27, 2008 Posted November 27, 2008 Take the turkey out about 20-30 minutes before it's time to eat, place a loose piece of tin foil over the top and just let it sit. Helps the juices settle in the bird and not just run all over the plate when you cut into it!
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