Deleted
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Post by Deleted on Sept 3, 2014 17:34:44 GMT -5
I really shouldn't be starting a new thread now because I start very early tomorrow and I need to go to bed NOW, so please forgive me if I only respond tomorrow. I'm going to hit send and go to bed.
Last Thanksgiving, DS3's very close friend's mom invited us over for Thanksgiving. She did an AMAZING Thanksgiving dinner! But, she works from home, so she was home all day.
We had such a great time together we decided to spend future Thanksgivings together, and take turns hosting it. So this Thanksgiving is our turn. Neither of us have any family here besides our immediate families.
I have to work on Thanksgiving, it's not a holiday here. I CANNOT cancel my classes that day. I finish at 4, which is obviously not enough time to cook a turkey. Thanksgiving Dinner is done at dinner time here (7.30-8.30), for those who celebrate, since obviously Thanksgiving is not a holiday in France and Americans here who work generally have to work that day.
I'm NOT worried about the sides or the desserts. DH makes a mean pumpkin pie, he can do that the day before.
But, can I half-cook a turkey the day before, since I don't work on Wednesdays? And finish it on Thursday after I get home?
If not, DH can work from home that day and put the turkey in the oven, but frankly, he'd rather not.
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Deleted
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Post by Deleted on Sept 3, 2014 17:36:33 GMT -5
I wouldn't. I'd have it catered or celebrate on the weekend... Or on Wednesday...
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Post by Deleted on Sept 3, 2014 17:38:25 GMT -5
Thanks Oped but that's not an option.
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Post by The Walk of the Penguin Mich on Sept 3, 2014 17:42:59 GMT -5
Sorry.....nope.
Once you stop cooking it, if you don't take it to temperature it gives time for the bacteria in it to reproduce and potentially make you sick. However, I don't know if you could start the turkey on high for about 30 minutes in the morning before you leave, then drop the temperature in the oven as low as it goes (200 deg) while you are gone (I'd probably seal it up good with foil), then turn it back up when you get home. How long are you going to be gone? I've cooked both beef and pork this way, never fowl.
Another thing you could do is break the turkey down and cook the parts like you would a chicken. It'll take less time to cook that way.
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Deleted
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Post by Deleted on Sept 3, 2014 17:43:10 GMT -5
Maybe cut it up so it cooks faster? Or pre cook all the way then 'reheat'?
I think ink there is something about bacteria growth if you cook it half way and then stop. I also question whether it would come out correctly... But I've never done it, so I could be wrong...
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Peace Of Mind
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Post by Peace Of Mind on Sept 3, 2014 17:45:36 GMT -5
You could prepare the stuffing ahead of time, buy a self basting turkey and then prep the turkey ahead of time and put it in the refrigerator. But I wouldn't pre cook it. Can you have a family member put it in the oven with exact instructions like the bake time and set timer by calculating the hours based on weight? You could even put the tin foil over the breast meat to keep from drying it out before hand. That's what I would do. And just cook the stuffing separate. And I'd make sure my guests know I had class all day if things aren't up to your standards. Just have plenty of wine and dessert and they won't care if things aren't great.
<<drool>> Thanksgiving...
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Post by Deleted on Sept 3, 2014 17:46:37 GMT -5
You both posted the same thing at the same time ... yup! Both great ideas! Either fully cooking it on Wed with foil so it doesn't brown, or cutting it up first!
Thank you!!!
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Post by Deleted on Sept 3, 2014 17:49:29 GMT -5
And then a couple more of you posted lol.
That's a great idea, cut it up first!
POM, no, nobody will be home that day, it's a work / school day.
Or else, in a worst-case scenario, either DH will have to bite the bullet and work from home that day, or (knowing her) my friend will offer to cook the turkey. I'd rather she didn't have to for obvious reasons, but if that's all she does for this dinner, I'd be OK with it.
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Deleted
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Post by Deleted on Sept 3, 2014 17:50:03 GMT -5
Miss M, DH is a FAR better cook than me LOL.
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Post by Deleted on Sept 3, 2014 17:53:04 GMT -5
Thanks everyone! I need to go to bed now.
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zibazinski
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Post by zibazinski on Sept 3, 2014 17:54:15 GMT -5
Do you have an oven timer?
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Post by Deleted on Sept 3, 2014 17:54:41 GMT -5
Mods, very sorry, this should have been posted in YM OT. Please feel free to move it.
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Post by Deleted on Sept 3, 2014 17:55:30 GMT -5
Zib yes, but I am not comfortable leaving the oven on for so many hours while we are gone.
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Shooby
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Post by Shooby on Sept 3, 2014 17:55:34 GMT -5
You can fully cook the night before and reheat. Slice it up and cover with ssome turkey broth to keep moist.
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Post by Deleted on Sept 3, 2014 17:57:26 GMT -5
If your husband won't throw it in the oven can you serve shredded turkey? My family loves that more anyhow. You cook the turkey then shred it up in a roaster with gravy. Great on rolls or just alone. I do the turkey same day but I don't think it would matter if you cooked it the day before and then just reheated in the roaster.
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Post by Deleted on Sept 3, 2014 17:57:46 GMT -5
Shooby thanks, that's another option!
If I did that I wouldn't slice it up the night before though.
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Post by Deleted on Sept 3, 2014 17:59:18 GMT -5
MPL, no, shredded turkey won't cut it LOL.
Just for clarification ... if he's home, he'd be delighted to cook it. He just doesn't want to have to stay home for that. Trust me, he's a far better cook than I am. It's not about him not wanting to "throw it in the oven", it's about him not wanting to take the day off / work from home that day.
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Post by Deleted on Sept 3, 2014 18:01:09 GMT -5
Thanks for all these great suggestions!
I really like Shooby's idea, do it the day or night before, then reheat it for dinner.
ETA: I was hoping I could half or 3/4 cook it the day before, but I was concerned about potential bacterial issues, which is why I posted.
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Shooby
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Post by Shooby on Sept 3, 2014 18:09:05 GMT -5
We all eat it for days. No reason not to do it the night before if u want.
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buystoys
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Post by buystoys on Sept 3, 2014 18:10:09 GMT -5
This is how I do it:
Cook a 20 lb turkey in 2 1/2 hours! Preheat oven to 450 degrees. Prepare turkey in regular manner and pour 2 cups of water inthe pan. Cover turkey and pan in acompletely sealed foil tent. Cook for 11/2 hours. Lower temp to 400 degrees andremove foil. Continue to cook for 1hour. If the turkey is over 20 pounds,add 15 minutes for each 5 pounds over 20 to get the final cooking time. If under 20 pounds, subtract 15 minutes foreach 5 pounds under 20 from the final cooking time. Example: If turkey is 10 pounds, cook for 1 1/2 hours at 450 and 1/2 hour at 400.
Comes out great every time!
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Abby Normal
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Post by Abby Normal on Sept 3, 2014 18:11:37 GMT -5
Stuffing the bird takes longer. When we cook at our house, we do a split roast turkey in herbs. Means you cut it in half and cover it with fresh herbs. Cooks in about 90 minutes and it's wonderful. You just need sharp shears to cut it.
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zibazinski
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Post by zibazinski on Sept 3, 2014 18:13:22 GMT -5
Gosh, I've put turkey in oven, gone out on the boat, and come back to cooked turkey. House never burned down.
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Post by Blonde Granny on Sept 3, 2014 18:16:24 GMT -5
Debt requested this thread be moved to YMOT.
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Abby Normal
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Post by Abby Normal on Sept 3, 2014 18:24:09 GMT -5
Great... now I want Thanksgiving dinner thanks to this thread... Just yesterday I was thinking it was time to have a "mini thanks" as we call it.
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Malarky
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Post by Malarky on Sept 3, 2014 18:33:41 GMT -5
Debt...only undercook your turkey if you want to kill your guests. For the rest of you peeps who are now craving thanksgiving: Last week I made open faced chicken sandwiches. Toasted rolls, cranberry sauce, shredded chicken and gravy. Not quite the real thing, but it'll carry us through til we can have the real thing.
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cronewitch
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Post by cronewitch on Sept 3, 2014 20:20:13 GMT -5
I used to use timed bake but a empty turkey set on Convection can cook pretty fast maybe instead of a huge turkey get a little one or two little ones, have them ready to go then first one home puts it in the oven. If you can get home at 4 you can have it done in plenty of time even if more than 12lbs. Maybe one of you run home at lunch and put it in on a lower temperature, butterball hotline might have hints. Another quick way is deep frying but careful not to burn down the house.
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Post by ArchietheDragon on Sept 3, 2014 20:29:35 GMT -5
Didn't read the thread but cook a turkey breast or two rather than a whole bird. Will take a quarter of the time.
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Tennesseer
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Post by Tennesseer on Sept 3, 2014 21:36:06 GMT -5
Cook the bird the day before and then remove the legs and wings. Remove the breast meat (whole) but don't slice it. Refrig the turkey sections and then reheat the next day. Baste it a bit when reheating to keep it moist.
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chiver78
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Post by chiver78 on Sept 3, 2014 21:43:45 GMT -5
Just yesterday I was thinking it was time to have a "mini thanks" as we call it. LOL at "mini thanks"... I like it! Maybe I'll get a turkey in the next week or two and try brining... I've always wanted to do it but never buy my turkey far enough in advance. yes, absolutely try brining. my sis and I swear by Emeril's recipe - link - whatever turkey meat is still left a week later is still moist, not dried out like turkey can get. now I want turkey too...
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Tiny
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Post by Tiny on Sept 3, 2014 21:59:23 GMT -5
Coming to this discussion late... I second the cook it the day before if you need to do a whole turkey. If you aren't feeding an army I'd cook a turkey breast when you get home from work. Just have everything ready to go for when you get home from work (or who ever is arriving home from work first). I've found a fully thawed, had a bit of time out of the fridge turkey cooks a whole lot faster than a turkey that goes straight from the fridge (most likely thawed but still at 34 degrees or so...) to the oven - no matter what the oven temperature. Make sure your turkey is completely thawed. I've had some bad experiences with large turkeys that refused to thaw in the fridge - even after 5 days... A stuffed turkey takes longer - I'd recommend making Stuffing Balls. Google for a recipe. Wonderful things.
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