Tips to get a dynamite Christmas meal on the table
Experts share lessons to help you get your meal on the table without turning into Scrooge
It wouldn’t be the holidays without a heaping side of stress. What size turkey should I buy? Oh, wait, it’s still frozen!
Who has the one copy of Grandma’s legendary stuffing? Why does this homemade pie crust keep falling apart? Why are the mashed potatoes gluey?
Every year it’s something new at your holiday gathering, but by now, we’ve just about heard them all.
We field many of the same questions year after year, so if you’re wondering the same things as Dec. 25 creeps closer, trust us, you’re not alone.
Consider this guide your resource for the answers to your most pressing questions.
But above all, don’t stress out. Know that you are perfectly capable of making a dynamite meal.
HOW BIG SHOULD MY TURKEY BE?
The Agriculture Department suggests one pound (454 g) of turkey per person. We’ve previously suggested about
1 1/2 pounds (680 g) for each diner to allow for leftovers.
One of our staple resources is the Chef’s Book of Formulas, Yields and Sizes (Wiley) by Arno Schmidt.
The book says a 22-pound (10-kg) turkey will yield 12 pounds (5.5 kg) of roasted meat, including scraps, which equates to 22 servings. Chef’s Book also suggests you can stretch that 22-pound bird to 40 servings “on a buffet when served with other meats and salads.”
WHEN TO BUY AND HOW TO STORE YOUR TURKEY
When you buy the bird depends on whether you’re going with fresh or frozen. A raw, fresh turkey should be stored for no longer than two days in the refrigerator. In theory, a frozen turkey can last indefinitely. But for the best quality, use it within a year.
SHOULD I BRINE THE TURKEY?
Brining helps poultry stay moist and tasty. (Kosher or self-basting birds should not be brined.)
Some people choose to dry brine their turkey — rub it with salt, basically. In that situation, salt draws the meat’s juices to the surface of the bird. The juices then mix with the salt, forming a brine that is then reabsorbed by the meat. A few years ago, longtime food editor Bonnie S. Benwick tried both methods and decided she preferred a wet brine, which required less effort and resulted in more moist and seasoned meat. When you remove the turkey from the brine, make sure you pat it thoroughly dry to get crisp skin. But you can also achieve a moist, flavourful turkey without brining at all.
SHOULD I ROAST A TURKEY BREAST FOR TWO PEOPLE?
Size-wise, a turkey breast is definitely a good fit for a small crowd, though for a pair, you’ll probably want to aim for something close to six pounds (2.7 kg). Even then, you’ll have some extra for future meals.
To satisfy those who go for dark meat, consider getting a small whole turkey. You might have especially good luck with a local farmer. If the idea of a whitemeat-only breast or too-big whole turkey doesn’t appeal to you, there are other options.
You might consider a duck breast or whole duck, which is smaller, with rich, gamey flavour. Or go the ultimate route for singleor small-serving poultry and cook Cornish hens.
HOW CAN I MAKE GRAVY IN ADVANCE?
Roast extra turkey wings until deeply browned and crisped. Toss them into a pot of at least four cups (1 L) of water or storebought broth with your favourite aromatics: celery, onion, fresh herbs, a bay leaf, whole black peppercorns. For a flavour boost, add 1/2 cup (125 ml) of dry red wine, Madeira or unsweetened apple cider. Cook, strain and discard the solids. Then melt 8 tbsp (120 ml) of unsalted butter in a separate saucepan and whisk in 1/2 cup (125 ml) of low-protein flour, like Wondra or pastry flour, to form a smooth roux. It needs to be cooked over medium heat for a few minutes to lose its floury taste. Whisk in your enriched stock and cook until thickened, which should take no more than 20 minutes. Season, cool, refrigerate or freeze.
Once the bird comes out of the oven, you might want to whisk strained pan drippings into the reheated gravy, then season with salt and pepper.
WHAT CAN I MAKE AHEAD?
Almost everything. Really.
Cranberry sauce. Most cranberry relishes and sauces can be refrigerated for up to a week.
Gravy. You can make your gravy (or most of it, minus the drippings) a few days early.
Bread. Bake your bread or rolls a day or two in advance; wrap in foil and warm in the oven before serving. You can also bake several days in advance and freeze — just set your bread out to defrost at room temperature on the day before.
Pies and other desserts. Most pies can be made two or more days in advance. Or make a cake or cookies.
Turkey. If you’re brining, start brining the day before.
Stuffing. Advance work depends on the recipe. Some stuffings can be made wholly in advance; others should be made up to the point of adding the liquid. Reheat or finish baking on the day of the meal.
Sides. Shred radicchio and slice radishes for a slaw, or roast some squash for a hearty salad; blanch or steam green beans or brussels sprouts. Think about elements that can be prepped or finished ahead of time, then do it!
HOW DO I MAKE A PERFECT PIE CRUST?
A few pointers: keep things cool. Rotate the crust 90 degrees periodically as you’re rolling it.
Make your crusts in advance. And if something does go wrong, roll with it.
WHAT SHOULD I DO WITH LEFTOVERS?
After you’ve sent home some of the extras with your friends and family, the options are endless. Make a hash or stuffing waffles for breakfast the next day. Use your vegetables to fill tacos or sandwiches, or blend them into purée for soup. Turn bread into croutons or bread crumbs.