Fishing on the Net
By Bonnie Nelson
Timing is key to a Happy Thanksgiving!
Can you believe it? Thanksgiving will be here in a week. Where does the time fly?
Okay, with one week before Thanksgiving are you ready? Do you have everything you need? I always forget something. It may be the hors d’oeuvres, or extra ice, but it is always something.
The most important things about planning your Thanksgiving dinner is timing. Here are a few tips that will hopefully make preparing your Thanksgiving Dinner a little easier.
It is always necessary to clean out your fridge. You’re going to need room in there—plus, there may be prying eyes, so toss the mystery leftovers, old condiments, and curdled milk, and clear off at least a half shelf. Tidy up your freezer—it’s going to need enough room for a bag of ice; and yes, you should try to make as much ice as possible but you may still need to buy some (http://www.themorningnews.org/archives/how_to/how_to_cook_thanksgiving_dinner.php).
Do your shopping one week before. If you wait until last minute, all the decent-sized turkeys will be gone and you’ll have to settle for what you get. Buy all the ingredients listed for the recipes and stick the turkey in the coldest part of your freezer. Three days before the big meal take the turkey out of the freezer and move it into the refrigerator so that it can properly defrost. You can’t just take the turkey out of the freezer on Wednesday night and plop it on the counter to defrost. Any turkey under 20 pounds should take no more than 3 days to thaw in the fridge. For turkeys over 20 pounds, give it 4 to 5 days.
On the day before prepare as many of your side dishes and pies that you can. You might not have the room to bake any thing else with the turkey in the oven at the same time, but you can always cook the turkey overnight. Remember, it takes about 45 minutes to clean and dress a bird, slightly less if you don’t stuff it. Make sure the turkey is clean of pinfeathers, and don’t forget to pull the giblets and neck out of the inside of the turkey. Rinse the bird in cool water, pat dry, season, and dress it according to your taste and traditions. If you’re going to stuff the bird, get the stuffing ready, cram it in, and lace it up tight. Once you’ve seasoned it and rubbed it with olive oil it goes right in the oven and you’re on your way. Before you go any further, wash any dishes dirtied in the process (http://www. soyouwanna.com/site/syws/thanksgiving/thanksgiving.html).
Don’t be ashamed or afraid to hand out tasks. Have someone answer the door and take coats, someone to make drinks, and one to help you check on the rest of side dishes. You can even have the children set the table. People like having a job, it makes them feel important, as long as the job isn’t too hard.
Thanksgiving is a time to enjoy family, food, and football. Take your time as you prepare dinner and enjoy it!
Bonnie Nelson is a freelance writer living in Fountain, CO. If you have any comments or questions, email her at waltbon@comcast.net.
CONTACT THE WRITER • WALTBON@COMCAST.nET
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