Important tip for a stress-free thanksgiving is to start with the

Thanksgiving Mantra –  “Keep Calm, Turkey is just a Bigger Chicken!” Thanksgiving is a holiday of thankfulness, sharing, giving…. hence a good time to celebrate together pot lock style. Over the years we have celebrated the American holiday of Thanksgiving with family or friends, with a international smorgasbord  of food which included  leg of lamb, chickens, even vegetarian many times, this year it was with traditional thanksgiving dishes with fusion touch.

Make a Menu and welcome any help offered from your friends.  Here’s a sample of a traditional thanksgiving with a fusion touch.

Appetizers:     Kheema Pastries/ Puff pastries with spicy minced meat

Hummus and Pita chips

Crackers with Fig preserves and cheese

Main Menu: Tandoori  Whole Turkey

Tandoori Whole Chickens

Peppered Beef  and Potatoes with caramelized  onions

Butternut Squash Soup

Curried Brussels Sprouts

Chili Garlic Green Beans

Mashed Potatoes

Goat Curry

Gravy

Cranberry sauce

Dill Rice

Mixed vegetables stuffing

Kale and Spinach Salad

Bread Rolls

Dessert: Pecan Pie

Pumpkin Pie

Apple Pie

Carrot Halwa

Cookie Cake

Drinks

Pre- dinner Warm  mulling spiced Apple Cider

Soda

After Dinner Chai/ Tea

   

-Shop few days ahead for the groceries on your menu, including the turkey.

-The turkey if frozen needs to thaw in the refrigerator for couple of days.

-The turkey if not already injected with salt water, may have to be ‘brined’ for 12 to 24 hrs. Check the labels for details about the turkey.

– Marinate the turkey overnight. I did it in tandoori spices to give it a fusion edge.

-Check instructions of how many pounds of turkey you are cooking, making sure you  you aware of pound to cooking time  ratio and  cook it good time before dinner and avoid uncooked turkey stress. Our  20 lb turkey took 4 1/2 to 5 hrs.

-Don’t forget to baste every 20 to 30 minutes to keep turkey moist and juicy. Its best to recruit  guys in your family who  are disciplined and work  well with timers for this task and let them enjoy the song while at it 😉 –  https://www.youtube.com/watch?v=XWe4GpTaO8I

–In the later stage of the cooking process, put  a tinfoil tent on the top to avoid the skin from getting burnt.

-Check the temperature of  the turkey after a few hours by inserting your meat thermometer to check for ‘doneness’.  Internal temperature of  a steady 170 to 175 degrees F in the thigh meat means your turkey should be done!  

-Set turkey out of oven 30 mins before you carve. Carving is also an art, use sharp carving knives or electric carving knife and some one with carving expertise.

-Reduce cooking stress and prepare a menu which involves few dishes which can be made a night ahead.  For example butternut squash soup can be made a day ahead, so are the desserts on my menu.

-Set out serving dishes, silver ware, plates and napkins ahead of time. Delegate  last minute lighting of candles, writing name tags for dishes  on the menu  to the kids so that they too are involved and it reduces your chores.

-Seek help from family and work as a team. Thanksgiving  dinner is not a one person job, its a team effort.

– Relax and enjoy with your guests. Have at least one friend over who will help you from not getting stressed and be your support system.

Lastly be thankful for the food we are blessed with and the family and friends who surround our lives. Ameen. God Bless us all.