DON’T PANIC OVER DINNER
Christmas is all about tradition, so it’s only natural that Kara Elder and Becky Krystal field a lot of the same questions each year. Consider this guide a resource for your most pressing queries. Above all, don’t stress — know that you are perfectly capa
Q When should I buy a turkey and how should I store it?
A 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.
Q Should I brine the turkey?
A 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, The Washington Post’s deputy food editor Bonnie S. Benwick tried both methods and decided she preferred a wet brine, which required less effort and resulted in more uniformly moist and seasoned meat. When you remove the turkey from the brine, make sure you pat it thoroughly dry to get crisp skin. But consider this: you can also achieve a moist, flavourful turkey without brining at all.
Q Should I roast a turkey breast for two people?
A 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 subsequent 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 ideas of a white-meat-only breast or too-big whole turkey don’t appeal to you, there are other options. You might consider a duck breast or whole duck, which is smaller, with rich, gamy flavour. Or go the ultimate route for single- or small-serving poultry and cook Cornish hens.
Q How can I make gravy in advance?
A Easy, peasy: Roast extra turkey wings until deeply browned and crisped. Toss them into a pot of at least four cups of 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 or 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, such as 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.
You can also make gravy with chicken broth (finish with turkey drippings to boost the flavour); you can even make vegan gravy, with beans.
Q How do I pack food to bring to a friend’s place?
A If your celebration is done potluck-style, it’s important to effectively pack your dish to avoid spillage. This is a nice meal, though, so showing up with a few takeout containers’ worth of brussels sprouts won’t cut it. Bring a serving dish and serving utensils; if you’ve got something that needs to be reheated, tell your host so you can co-ordinate stove or oven space; you can usually pack the item right in its cooking dish for easy reheating.
Turkey. To avoid spills, pour the pan drippings into a lidded container. Transport the turkey on its baking pan or sheet, tented with aluminum foil. There is no need to reheat the turkey (it might overcook the bird). Reheat the drippings on the stove for gravy or stuffing. Bring a carving board, carving tools and a serving platter.
Mashed potatoes. Bring the mashed potatoes in a pot for reheating (you may need to add some extra milk); if your pot is pretty, serve them straight from there — the residual heat will help to keep the potatoes warm at the table.
Gravy. Pack it in a Thermos or other insulated container.
Cranberry sauce. A simple airtight container or zip-top bag will do, along with a serving container.
Sides. Many can be packed in airtight containers or zip-top bags tucked right into their serving containers; just check with the host about what you’ll reheat it in, if needed.
Casseroles, dressings and the like can transition easily from oven to table.
Q What can I make ahead?
A 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.
Pies. Most pies can be made two or more days in advance.
Turkey. Start brining the day before.