November News: Brining turkey, terrific side dishes, fresh versus frozen birds, and gratitude.

Since this month is all about Thanksgiving, let’s talk turkey: recipes and things that will help you celebrate. This newsletter I’m sharing tips for the best feast ever, like dry-brining your turkey, fresh versus frozen birds, getting organized, and terrific side dishes to complete your menu and make everyone happy.

Fresh Versus Frozen Turkey

Personally, I always order a fresh turkey (no thawing required) but it depends in what is available at your market. If you buy frozen turkey, it will take 1 day for every 4-5 pounds to safely thaw in the refrigerator. Proper refrigerator temperature is between 35-40 degrees.

According to the USDA Food Safety and Inspection Service (FSIS), once thawed, the turkey will be safe in the refrigerator for 1-2 days. This cuts short your brining time, if you are brining. My advice is to get a fresh turkey. You might have to drive farther for pickup or pay a little more but it’s worth it. One more tip, choose organic or pasture-raised if you can for the best tasting and healthiest bird.

Other methods of thawing frozen turkey, such as the cold water method or the microwave method (no thanks), require cooking the turkey immediately after thawing, eliminating the ability to brine.

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Why and How to Brine a Turkey

For flavor and texture. Brining infuses the meat with flavor and changes the meat structurally as it retains more moisture. There are two methods: wet and dry. I wet brined for many years until I discovered the dry-brining method. It’s easier and I believe the results are better as you get a crisp skin (no water to make it soggy). How to dry brine? Here are my directions for exactly how to dry brine a turkey.

Timing: Order a turkey ahead of time. Pick up your turkey the Sunday before Thanksgiving. and start brining either Sunday or Monday. If you have any questions, email me.

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Getting Organized for Thanksgiving (My Game Plan)

If the thought of hosting Thanksgiving stresses you out or scares you to death, let me help! Use these tips built from my years of experience and catering parties for how to get organized for Thanksgiving. It’s all about planning and organization. It’s also a mindset thing. Take a deep breath, relax, and enjoy it. It’s easier when you plan ahead.

In case you missed it, here is a roundup of 25 terrific Thanksgiving sides. They are gluten-free, and most are also dairy-free, but no one who ever know. They will please everyone.

Gratitude and Thanksgiving and Gratitude

Thanks, giving and gratitude go together and gratitude has proven health benefits. Here’s an article that explains and a little game to play at the table.

Signing off for now, stay healthy and happy cooking (and eating!). However I can be of help and support in your journey please let me know.

Have a truly wonderful Thanksgiving.

Sally