Add a little warm cream to the slow cooker bottom before heating.Ī. Use the low setting and keep them in the slow-cooker no longer than 4 hours. Q: Can I use my slow-cooker to keep mashed potatoes warm?Ī: Yes. It's better to do it only an hour before serving. Use some of the water to make the gravy.Ī: You can, though flavor and texture may suffer. When you're ready to cook, drain, rinse and cook as directed. Put a slice of bread in the water to prevent browning. Peel the potatoes, place them in cold water and store them in the refrigerator 4 to 12 hours in advance. Let it rest at least 20 minutes or longer before carving for easier slicing.Ī: Yes. This is where using oven-safe meat thermometers or instant-read thermometers are handy. The turkey is done when the internal temperature reaches 165 degrees.
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Q: How will I know when the turkey is done?Ī: Roasting times vary with the size of the turkey, whether it is stuffed or not and the oven temperature. A 10-pound turkey should hold about 7 cups of stuffing. Loosely spoon the stuffing into the cavity, allowing about ¾ cup per pound. After four hours, rinse the turkey and pat it dry with paper towels.Ī: If you're going to stuff the turkey do so just before putting the bird in the oven. Also, mix the stuffing ingredients together just before you're ready to stuff the turkey. If your refrigerator is full, use a big, clean cooler and ice packs. Two gallons of water will be sufficient for a 12-pound turkey. Dissolve 1 cup salt per gallon cold water for 4- to 6-hour brine in large stockpot or clean bucket. Q: If I forget to brine the turkey overnight.
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A 10-pound turkey will take at least 5 hours to thaw using this method. Rotate the bird occasionally and allow 30 minutes of thawing time per pound. Place the turkey in its unopened packaging in the sink and cover it completely with cold water. What should I do?Ī: Allow at least 24 hours of thawing time for each 5 pounds of turkey and always thaw the bird in the refrigerator in its original wrapping, never at room temperature. If you forget to take the turkey out of the freezer in time to thaw it in the refrigerator, here's a safe cold-water thawing method. Here are the answers to some commonly asked questions that pop up each year while hopeful cooks prepare their Thanksgiving feasts:Ī: If you haven't bought your turkey yet, figure at least 1 pound per person or 1½ pounds if you want generous leftovers. Though the Butterball turkey help line (800-BUTTERBALL or text 84) recommends figuring 2 pounds per adult and 1 pound per child.