A Quick and Tasty Holiday

Dear MrsM-The family was all planning to go to my mother’s for Thanksgiving tomarrow. Everyone was already in from out of town and already checked into their hotels when my mom called me and said that my dad was sick and they wouldn’t be able to hold the festivities at their house-AND that she had volunteered my husband and I to be the new hosts since we are the only other people who live in the area. All of a sudden I have 15 people coming TOMARROW and I have nothing prepared. I ran out and got a turkey (THANK GOD they still had some!) but I have never cooked a turkey (or for this many people) before and I don’t know what to do! Help!

Okay, first-try not to panic. That’s an awful lot of people but you can do this!

Here are the ingredients you’ll need for everything: (I don’t give ingrediant amounts, because everyone likes things at a different consistancy. Just watch and taste as you go along to make sure everything turns out okay…and remember-you can always add more, but it’s hard to take ingredients out!)

Turkey (check!)
Stuffing
Butter
Salt, Pepper, and Thyme (optional)
1 Orange
2 cans mandarin oranges
2 apples
1 can pinapple chunks (drained)
grapes
minature marshmellows
Mayo
About 1 pound of sliced deli meat (of your choice)
About 1/2 pound of cheese (of your choice)
Ritz (or some other brand) crackers
18 Ct. Eggs
Sweet Radish
Paprika
1 can (17oz) Yams (drained, cut in half)
1/3 cup honey
1 box macaroni
1 package of frozen peas and carrots
8 Potatoes (peeled and sliced into very thin slices)
milk

THINGS TO BUY PREMADE:
Pies…for that many people I’d say at least 2
Ice Cream-vanilla usually works best-at least one gallon probably two
Gravy Mix (just add water!)
2 Salads (those complete bags that come with crutons and dressing)

I know that sounds like a lot, but I promise this will be easier than it sounds!

Now, let’s talk turkey. This is my own easy-and yummy, if I say so myself-turkey recipe. (You can find a bunch of other recipes on the web if this doesn’t sound appealing to you.)

First-in order to thaw the bird in less than a day you will have to go the cold water method. (It is usually recommended to thaw the bird in the refridgerator 24hrs for every 5 pounds, but you don’t have time for that, and the microwave method is only marginally safe) Place the wrapped turkey in the sink and cover it completely with cold water for 30 minutes per pound. Change the water every 30 minutes to make sure it stays cold. If the wrapping is torn at all, make sure to wrap the turkey in another plastic bag and close it securely, and then place it in water. If you’re doing a 20 pound turkey this will take 10 hours-so watch the clock!

While your waiting, fully cook your stuffing and grab an orange.

Preheat your oven to 325 degrees.

Once the turkey is thawed, take out the giblets and neck and wash it off. (You probably already know this, but just in case right?) At this point, poke lots of holes in your orange and put it into the oven for about 5 to 10 minutes. While your waiting for the orange, use a spatula or your hand to separate the skin from the breast of the turkey, then place the stuffing in between the skin and the meat. Once the orange is done, pop it into the turkey. Baste the turkey with either butter or vegitable oil, then sprinkle it with a salt, pepper, and thyme mixture.

Now the turkey goes into the oven…for how long depends on how big your turkey is. These are the times for turkeys with stuffing in them:

8-12 lbs.
3 – 3½ Hours

12-14 lbs.
3½ – 4 Hours

14-18 lbs.
4 – 4¼ Hours

18-20 lbs.
4¼ – 4¾ Hours

20-24 lbs.
4¾ – 5¼ Hours

When your turkey has about 2 1/2 hours left, it’s time to start on everything else.

First, put two sauce pans and two large pots of water onto your oven to bring to a boil (I’m assuming your oven has at least 4 different spots for pans to go). Once the water is boiling put the frozen peas and carrots and the macaroni into the sauce pans and the eggs and potatoes into the large pots (obviously one food item per pot). While your waiting for those to cook completely (follow the packaging instructions for the peas and carrots and the macaroni..the eggs should take ABOUT 25 minutes and the potatoes should take about 20 if you slice them thinly enough) slice your cheese. Cut about a quarter of a pound into cubes. Slice the rest into cracker sized squares and put them on a tray with the crackers and deli meat. Place the tray in the fridge.

The macaroni and peas and carrots should be done at that point. Mix those together, then add the mayo and put it in the fridge covered.

While you’re waiting for the eggs and pototoes, gather all of your fruits together in a large bowl. (Make sure to wash and slice the apples and drain the pinapple.) Add 1/3 cup of mayo and 1/2 cup of mini marshmellows and stir. (Feel free to add more or less mayo and marshmellows to your taste!) Place it covered in the fridge.

Now that the eggs and potatoes are done, pull them off the stove. Dump out the hot water from the eggs and replace with as cold of water as possible and let the eggs sit. Drain the mashed potatoes, but leave a little bit of water in there. Stir in milk, butter, salt and pepper (until it’s the consistancy that you like) and then place covered back onto one of the unused burners.

Once the eggs are cool, peel the shells off and cut them in half from pointy end to round end. Take all the yolks and put them in a bowl and add sweet relish and mayo to your chosen consistancy. Spoon the yolk mixture back into the eggs and place them covered in the fridge.

Once the turkey is done (ALWAYS make sure to use a food thermometer to check the internal temperature of the turkey. You want to make sure the breast meat is at least 175 degrees and the thigh meat is at least 180) crank the oven to 350 at let the turkey sit at least 20 minutes. Put the yams in a greased baking pan in a single layer and dot them with butter. Then drizzle some honey over them. Bake about 20 minutes. While your waiting, stir that cubed cheese from earlier into the macaroni and take everything out of the fridge/off the oven. Once the yams are done take them out and spoon the honey/butter mixture (that will be at the bottom of the pan) over the yams then sprinkle them with marshmellows. Put them back into the oven just long enough to brown the marshmellows a little.

And you’re all set! Now you have:
Turkey
Mashed Potatoes and Gravy
Salad
Fruit Salad
Macaroni Salad
Deviled Eggs
Deli Tray
Yams with Marshmellows
Pie and Ice Cream

That, and anything that your mom may have already made and can send your way, should be plenty. I’m sure your relatives will understand that this is a last minute thing for you. Maybe you can even enlist their help bringing some other items!

Good luck-and have a happy Thanksgiving!