and for the most part it went beautifully. This is the third or forth year that I have made my dressing and mashed potatoes a few days ahead, and parked them in the fridge in the Crock-Pot inserts. I must say this is the best - getting it done early and the results are outstanding. The mashed potatoes actually puff up in the Crock-Pot, this year lifted the lid. (It was a bit too full), yet perfectly warmed and moist. The dressing did the same thing, puffed up to a moist goodness. I always add a bit of turkey drippings to my dressing as it is cooking away. You must be sure to remove your Crock-Pots from the fridge several hours before to bring them down to room temp.
My only issue was with the turkey. I used a method Geoffrey
Zakarian suggested on The Kitchen. I had a 14 pound Diestel turkey. Stuffed it with onions, apples, a few garlic cloves, fresh herbs, and tied the legs together. Bird was salted and peppered inside and out, then rubbed down with a mash of olive oil and fresh herbs liberally, then placed in the fridge for 24 hours to air dry.
I cooked it exactly the way he said. I missed the 155° mark because when I checked it 90 minutes prior to the suggested finish it was already up to 168- 170°.. We let it rest about 40 minutes, not the one hour suggested. The turkey gave up very little juice, in fact I had to keep adding water and a little wine to the bottom of the pan which had carrots, celery and onion cooking away too. All in all I got approximately 3/4 cup of liquid.
The turkey flavor was great, but the breast was a little dry, Dark meat was perfect, I was told..
I had turkey/chicken stock in the freezer (I make it once a year in January, using carcass, turkey wings and chicken wings) so I used that to make my gravy on Tuesday last week I used 6 cups of my own stock. . My secret ingredients are one jar of Heinz Roasted Turkey Gravy, Spice Islands Poultry Seasoning, and a few drizzles of the accumulated juices on the bottom of the turkey roaster added while the turkey is resting and sides are heating up. Hubby said it was the best gravy every and I must agree. Every year the stock comes out differently, and I recall that last year it was especially flavorful, and I think the addition of the chicken wings did the trick.
So just a few of my notes for those of you who may be shaking in your boots about now with worry. Get it done ahead. Rest the day before. Start today by making your cranberries, make one or two things each day, and get your table set.. Then Enjoy!
My only issue was with the turkey. I used a method Geoffrey
Zakarian suggested on The Kitchen. I had a 14 pound Diestel turkey. Stuffed it with onions, apples, a few garlic cloves, fresh herbs, and tied the legs together. Bird was salted and peppered inside and out, then rubbed down with a mash of olive oil and fresh herbs liberally, then placed in the fridge for 24 hours to air dry.
I cooked it exactly the way he said. I missed the 155° mark because when I checked it 90 minutes prior to the suggested finish it was already up to 168- 170°.. We let it rest about 40 minutes, not the one hour suggested. The turkey gave up very little juice, in fact I had to keep adding water and a little wine to the bottom of the pan which had carrots, celery and onion cooking away too. All in all I got approximately 3/4 cup of liquid.
The turkey flavor was great, but the breast was a little dry, Dark meat was perfect, I was told..
I had turkey/chicken stock in the freezer (I make it once a year in January, using carcass, turkey wings and chicken wings) so I used that to make my gravy on Tuesday last week I used 6 cups of my own stock. . My secret ingredients are one jar of Heinz Roasted Turkey Gravy, Spice Islands Poultry Seasoning, and a few drizzles of the accumulated juices on the bottom of the turkey roaster added while the turkey is resting and sides are heating up. Hubby said it was the best gravy every and I must agree. Every year the stock comes out differently, and I recall that last year it was especially flavorful, and I think the addition of the chicken wings did the trick.
So just a few of my notes for those of you who may be shaking in your boots about now with worry. Get it done ahead. Rest the day before. Start today by making your cranberries, make one or two things each day, and get your table set.. Then Enjoy!