SO MANY CHOICES –FRESH OR FROZEN? CANNED OR COOKED? –SO LITTLE TIME TO MAKE ALL THE THANKSGIVING DECISIONS. HERE’S SOME HELP.
Facing the Thanksgiving dinner dilemmas
Decisions, decisions –always decisions. You might think that Thanksgiving dinner was a given. A formula, frozen in tradition. Carved in stone.
You might think that – but you would be wrong.
The preparation of each and every course of the holiday meal presents at least one option. And each option has advantages as well as disadvantages. So we thought that just about now –when you’re making final plans and grocery lists – we’d list them for you. It’s better than flipping a coin, after all.
Let us help you make up your mind.
The turkey – fresh or frozen?
Fresh.
Pro: Said to have better flavor and be more juicy. No defrosting time necessary.
Con: More expensive than frozen (between $1.29 and $3.29 per pound). Cannot be purchased too many days ahead of time. (Maximum time in fridge before roasting: two days.)
Frozen.
Pro: Less expensive. (One chain was selling self-basted frozen birds for 39 cents a pound last week.) Can stay in freezer for a year or more.
Con: Requires defrosting time. (Best to do this in the refrigerator. Allow 24 hours for every 4 to 5 pounds of turkey. In an emergency, place the unwrapped bird in cold water that is changed often and allow 30 minutes per pound.)
Also, many people object to the flavor and texture, especially of prebasted birds.
Is the turkey done?
• Pop Up Thermometer that comes with turkey.
Pro: Convenient. (Even cute.) Con: Unreliable.
• Separate oven-proof thermometer:
Pro: Very reliable. (Insert into the thickest part of the breast and/or thigh. Turkey is safe to eat when thermometer registers 165 degrees.)
Con: Must think ahead, have working thermometer available.
• The old fashioned way — wiggle the leg; if it moves freely, it’s done.
Pro: Useful if you don’t have a thermometer or just to check a thermometer reading.
Con: A subjective decision that may require previous experience. Also, can cause burns. Be sure to protect your fingers.
Marshmallows, sweet potatoes?
•Pro: Nostalgia value. Americana. Kids love it.
•Con: Very sweet. Food snobs will look down their noses (if you care). Try baking sweet potatoes whole and serving with butter and/or maple syrup (these are fall-off-a-log easy). Or, slice potatoes and bake them with bourbon (very adult).
Stuffing — so many options!
• Use stale bread.
Pro: Most adaptable. Can vary the flavor of the stuffing by varying the bread. (Try challah; try whole wheat). Can be made a day ahead and refrigerated.
Con: More work (but not much).
• Use stuffing mix. Pro: Faster. Less work. Con: Less individuality.
• Buy stuffing already made. Pro: Easiest of all. Con: Expensive and no room for individual variations.
• Cook stuffing inside turkey,
Pro: Best tasting because it absorbs juices.
Con: Must be careful to avoid food poisoning. USDA advises you to stuff just before roasting. Make sure hands and utensils are clean and remove stuffing and store separately before storing leftovers. Also, there are limits on space, and sometimes there’s not enough for second helpings.
• Cook stuffing separately
Pro: Makes USDA happy. Also, you can cook more stuffing and it’s easier to serve.
Con: Flavor may suffer.
Green beans in a casserole?
Pro: Nostalgia value. Considered by many to be a Thanksgiving necessity. Can be done ahead of time.
Con: Not gastronomically correct — according to purists, at least. Try cooking fresh green beans al dente and adding some roasted chestnuts or almonds and butter when you serve.
What about cranberry sauce?
• In a Jell-O mold
Pro: Your family may love this. Can be done ahead.
Con: May be difficult to unmold at the last minute and for some tastes, too sweet.
• Right out of the can.
Pro: The easiest way. (Do try to eliminate indentations from the can, however. Smooth with the back of a spoon.)
• Made from scratch.
Pro: Surprisingly easy. And you can vary the sweetness if you wish. Con: More work. Just one more thing.
Good gravy?
• Made totally from scratch;
Pro: Best flavor; best texture. Good Housekeeping Seal type of thing.
Con: Things get hectic in the kitchen at the last minute. You may not have enough turkey drippings. Lumps can magically appear.
• Made with a little help from your friends (canned gravy, bouillon cubes, etc.)
Pro: Takes away a lot of stress.
Con: Purists may disagree with the flavor.
A separate children’s table?
Pro: Allows for more guests if you have a small table. And possibly (if you happen to be an adult) allows for a more restful meal.
Con: Thanksgiving is a family holiday. Everyone should eat together. And, possibly (if you happen to be an older kid) a humiliating thing.
Same menu as last year?
Pro: Don’t mess with tradition.
Con: Same ol’; same ol’. Ho hum. Why not try changing or adding just one dish?
Keep the game on for dinner?
No pros. Many cons.
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