- Pour brine, with one gallon of iced water, into 5-gallon (CLEAN) paint bucket. Remove turkey's neck and giblets and dunk turkey into bucket, breat-first.
- Cut bread cubes for stuffing
7:00 a.m.
- Flip turkey in brine.
Morning
- Prepare Citrus Green Bean Salad (45 minutes total)
- Prep lettuce for Salad of Pears and Mixed Greens with Chevre
- Toast walnuts for Salad of Pears and Mixed Greens with Chevre
- Cut goat cheese into rounds for Salad of Pears and Mixed Greens with Chevre and re-refrigerate.
- Toast baguette slices
12:40 p.m.
- Preheat oven to 500 deg. F. and set one rack on lowest shelf.
- Turkey out of brine, rinsed and patted dry
- Fit foil breastplate.
- Set up on rack and rub all over with canola oil.
1:00
- Turkey in oven.
1:30
- Breastplate on.
- Oven down to 350.
2:00
- Prep/bake Pear Crostini w/ goat Cheese (Bo & Jen's oven)
3:00
- Serve pear crostini w/ goat cheese & shrimp w/ cocktail sauce
- Chop onions and apples for stuffing
3:30
- Prep Sweet Potato Casserole
- Assemble stuffing
4:00
- Assemble Sweet Potato Casserole
4:15
- Sweet Potato Casserole goes in Bo & Jen's oven
- 1st pan of stuffing goes in Bo & Jen's oven
- Begin cooking potatoes for Buttermilk Mashed Potatoes
4:30
4:45
- Take Citrus Green Bean Salad out of fridge
4:45
- Turkey out of our oven (depending on when temp hits 160˚)
- Add second pan of stuffing
5:00
- Remove foil from Sweet Potato Casserole
- Remove foil from 1st pan of stuffing
5:10
- Prep pears for Salad of Pears and Mixed Greens with Chevre
5:15
- Sweet Potato Casserole out of Bo & Jen's oven
- Plate Salad of Pears and Mixed Greens with Chevre
- Carve turkey
5:20
- Mash potatoes and finish Buttermilk Mashed Potatoes preparation
- Open cans of Jellied Cranberry Sauce and Whole Berry Cranberry Sauce
5:25
- Rasperry/Cranberry jello salad from Bo & Jen's fridge
- Pumpkin pie from Bo & Jen's fridge
- Pumpkin cheesecake from Bo & Jen's fridge
- Set pies up on buffet
5:30
- Change clothes
- Mangeons!
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