Tips: Thanksgiving Downsizing during COVID-19
Thanksgiving celebrations may be smaller this year due to the pandemic, but that doesn't mean the food has to be any less festive. Still, downsizing the turkey may be easier said than done. Chef Jill has some tips and tricks for NBC!
Covid is forcing people to have smaller gatherings this year and smaller turkeys seem to be hard to find and at a premium when you do – any good recipes or tips for the Micro Thanksgiving?
Yes! Like so many others, I love to entertain and feed family and friends (lots of them) around a big Thanksgiving table while joking, laughing, debating and watching football! I have spent time away from family before and it did not stop me from celebrating with a sheet pan thanksgiving recipe or an all-inclusive Thanksgiving Casserole that is delicious and easy. Cornish Hens are also perfect size for micro thanksgiving and a fun and easygoing bird to roast with wild rice or stuffing on the side or many options of store bought sides. I also love Turkey tenderloins for small groups. They can be sautéed, roasted or grilled and come in 1.5 pound packages.
What about the man or woman who is more likely to make reservations than turkey – tips for the non-cook.
Some of the suggestions we just talked about are simple, good options for two. But, this year would be the perfect year to support small businesses, such as a personal chef like myself or your favorite local restaurant takeout or small grocery or farmers market/ farm. Many small businesses have taken the challenge of 2020 and really perfected the take-out option. Help these local businesspeople and excuse yourself from shopping, prep and clean up! It’s a win for everyone.
General rule of thumb for turkey prep – from thawing, brining to cooking.
Thawing in the refrigerator requires 1 day for every 4 pounds of Turkey (breast side up in packaging in a sheet pan in case of leaking.
Thawing in a sink requires more attention as you need to change the cold water every 30 minutes while thawing. Cover the Turkey (in its original packaging! completely with very cold water. Breast side down, it will roll. About 6-8 hours is needed for a 12-16 pound bone in turkey.
My favorite method is tried and true and passed down from my mom. Pat dry and stuff only with citrus, fresh herbs and onion/celery. (Cooking stuffing/dressing separately so it doesn’t soak up all the juice from the turkey). Rub outside butter or olive oil then sprinkle generously with seasoned salt, pepper and dried herbs. Roast breast side down at 300 degrees for 22-25 minutes per pound. If able to turn over during the last thirty minutes, flip carefully and re-season. Turn the oven up to 425 degrees until the breast is golden brown.
My newest method of turkey roasting is to spatchcock the turkey and cook it evenly and obtain crispy skin in 1-2 the time as normal roasting times.
How to handle smaller sides and desserts -
Again, consider buying deli sides and small bakery desserts or cutting down on the number of sides you make for this year’s micro thanksgiving. Zoom with family and friends and be hopeful that 2021 will be better.
Alternatives to Turkey?
I have an “everything” Thanksgiving casserole that is a client favorite and only requires adding cranberry sauce on the side.
Or what we did one year while spending the holiday in Chicago and purchased Stouffer's frozen dinners for our hotel microwave! It was a fun and memorable Thanksgiving!
And what are some tried and true leftover ideas?
I love to make warm paninis with the leftovers and always make soup with the carcass. And, of course, it’s an American tradition to have one midnight snack turkey sandwich on white bread with your favorite mayonnaise!