We know how hectic the holidays can be! Hopefully these Thanksgiving tips from our Executive Chef Rob Beasley will help make your holidays a little less stressful.

Turkey Tips

Thawing: Be sure to properly thaw your turkey!  If you are preparing it from a frozen state, let stand at least 3 days in your refrigerator.
Preparation: Make sure to allow time for your turkey sit out for 1 hour, warming to room temperature, before roasting.
Brining: Do so 2 days before thanksgiving.  A great way to brine your turkey is in a trash bag-lined cooler; take zip-lox bags, fill them with ice, and let them float in brine to keep turkey cold.  Be sure to keep a lid on cooler the cooler!
Slicing: Let your roasted turkey rest at least an hour before slicing.  Slice off each turkey breast, lay it on a cutting board and slice on the bias.

Sides Tips

Mashed potatoes: Don’t over whip your mashed potatoes. This will make them sticky and gelatinous.  Whip just until cream/butter are incorporated and there are just a few lumps left.
Yams: Cook your yams the day before Thanksgiving so final preparation is easier.
Cranberry sauce: Always have a few cans of cranberry sauce in your pantry.  It’s an easy shortcut when you are running out of time.
Gravy: To make things easy on yourself, simply strain your gravy to get the lumps out.

Happy cooking and have a Happy Thanksgiving from all of us at Chaumette!