- Nov
- 16
- 2017
Plan ahead for a less-stressed Thanksgiving celebration
In theory, Thanksgiving is a day to pause and reflect. In reality, getting to the pause and reflection takes time to organize, mixed with lots of running around, and sprinkled with the inevitable family drama.
While our chefs can’t help you with the impending drama, they do have a few prep hacks to help your Thanksgiving go a little smoother.
Syosset Hospital Chef Russell Ficke, and Chef Patty Sobol from Long Island Jewish Valley Stream, are co-chairs of the Northwell Health Chefs Council and offer their favorite hacks for a less-stressed Thanksgiving:
Chef Russ offers up:
- Plan ahead! Defrost your turkey in the refrigerator, allowing a few days for it to thaw. Know how much oven space you have and how long each side dish takes to cook. Cook your dishes that take longer to cook, FIRST. Things like stuffing and potatoes, should cook first. Save green beans that take 15 minutes, for last.
- Let your turkey rest before you carve it. Resting lets the juices inside the turkey settle. Otherwise, all the juice will run out and you will have a dry turkey. Let it rest 30-45 minutes with foil over it. [Pull the turkey out at 165 degrees the temperature will continue to rise 5 – 10 degrees after it’s removed from the oven].
Take a few minutes to write a list of any items you might have been missing last year. For example, do you have a good roasting pan, baster or meat thermometer?
Get ready now for your last minute shopping, and consider these tips from Chef Patty Sobol:
- Always use a sharp knife: A dull knife is more dangerous than a sharp knife, because you use more force to cut through a vegetable or protein.
- Buy a bag (or two) of ice: Use this for your guests’ drinks or to keep cold foods cold. For example, do not place a hot container of cranberry sauce straight off the stove into your refrigerator in order for it to cool. Instead, cool it by stirring, then placing a bowl of ice beneath the hot cranberry sauce. This will bring the temperature down fast. Putting hot foods in your refrigerator increases the temperature of all of the foods in your fridge. Also, everybody likes a cocktail with ice!
- Use a separate cutting board for your turkey: Prevent cross contamination. Do not use the same cutting board you used for your raw turkey, to chop a salad or fresh vegetables, or slice pie.
Looking to spice up your Thanksgiving spread? Click here for the printable Northwell Healthy Choice Thanksgiving Recipe Collection, created by an array of talented Northwell chefs and registered dietitians.
Can’t wait! Great tips
Happy Thanksgiving, Sally Ann:)
H