Note Culinaire, November 13

Food

Audio By Carbonatix

Hi and welcome to mid-November. Thins week and next week I’ll be sharing some recipes to get you ready for Thanksgiving, whether you’re hosting or just need to bring a dessert or hors d’oeuvres. 

Up this week: my favorite turkey recipe of all time—I make mine this way every year and it is truly perfect. 

Also, my favorite formula for a beautiful and delicious charcuterie board, a gorgeous fall salad, and a traditional pecan pie. 

I’m also including a timeline to help you prioritize and check off everything that needs to be done for the holiday so you don’t feel stressed. This list takes the guesswork out of hosting. 

Next week will be all about the sides everyone loves, so be sure to check your inbox! 

Thanksgiving timeline: 

5 DAYS BEFORE THANKSGIVING

• If buying a frozen turkey, thaw in the fridge
• Begin prepping dry ingredients
• Set the table if possible or clean/iron linens

4 DAYS BEFORE THANKSGIVING

• Grocery shop for fresh ingredients
• Chop vegetables and prep herbs
• Make and refrigerate cranberry sauce

3 DAYS BEFORE THANKSGIVING

• Label serving dishes and finalize table setting
• Thaw pie dough and pie crusts in the fridge

2 DAYS BEFORE THANKSGIVING

• Pick up fresh turkey and store in fridge
• Dry-brine turkey or prep wet brine
• Start assembling casseroles and sides
• Bake pies or desserts that hold well
• Set up beverage station

1 DAY BEFORE THANKSGIVING

• Prep sides that can be made in advance
• Assemble salad(s)—but do not dress!
• Wet-brine turkey
• Thaw breads and rolls in the fridge
• Bake remaining pies and desserts
• Chill wine and beverages

THANKSGIVING DAY

• Bring turkey to room temperature before roasting
• Finish sides and reheat make-ahead dishes
• Warm breads and rolls and set out beverages
• Remove pies from fridge 1-2 hours before serving
• Carve turkey, serve and enjoy this time with family and friends!