# Hosting my first Thanksgiving dinner ever. Help! **URL:** \ **Category:** Cafe Society\ **Created:** [November 17, 2006, 5:26pm UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854 "2006-11-17T17:26:13Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![Misnomer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/misnomer/32/14897_2.png) [@Misnomer](https://boards.straightdope.com/u/Misnomer)\ **Post date:** [November 19, 2006, 6:46am UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/41 "2006-11-19T06:46:10Z")
[QUOTE=brianjedi] a cool, dark place (i.e. not under the sink) [/QUOTE] But under the sink _is_ a cool, dark place. šŸ˜ƒ You know those clear plastic bags that grocery stores provide in the fresh fruit/vegetables aisle? Iā€™m keeping 'em in one of those, which in turn is wrapped in one of the storeā€™s plastic bags, on the kitchen counter. Itā€™s a room-temperature, dim place. šŸ˜‰ ---
**Author:** ![brianjedi](https://avatars.discourse-cdn.com/v4/letter/b/3be4f8/32.png) [@brianjedi](https://boards.straightdope.com/u/brianjedi)\ **Post date:** [November 19, 2006, 8:38am UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/42 "2006-11-19T08:38:34Z")
[QUOTE=Misnomer] But under the sink _is_ a cool, dark place. šŸ˜ƒ You know those clear plastic bags that grocery stores provide in the fresh fruit/vegetables aisle? Iā€™m keeping 'em in one of those, which in turn is wrapped in one of the storeā€™s plastic bags, on the kitchen counter. Itā€™s a room-temperature, dim place. šŸ˜‰ [/QUOTE] You donā€™t have a drawer or cabinet you can stick them in? Sitting on a countertop is going to hasten the spoilage process. ---
**Author:** ![Misnomer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/misnomer/32/14897_2.png) [@Misnomer](https://boards.straightdope.com/u/Misnomer)\ **Post date:** [November 19, 2006, 3:41pm UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/43 "2006-11-19T15:41:42Z")
Nope, no free drawer or cabinet. What about putting them in the fridge? ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [November 20, 2006, 1:23am UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/44 "2006-11-20T01:23:21Z")
For the amount of time you will be storing them, under the sink, in the fridge or hell in a paper bag on the counter will be fine. Itā€™s not like Thanksgiving is 4 months away. ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [November 20, 2006, 7:15am UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/45 "2006-11-20T07:15:56Z")
Admittedly, this lyric is not commonly associated with Thanksgiving, but it also isnā€™t limited to Christmas: _Thereā€™s a happy feeling nothing in the world can buy, As we pass around **the coffee** and the pumpkin pie_ Be ready to brew a pot of good coffee to serve with dessert. Maybe canvass your guests to see if any of them considers himself a coffee guru, then invite him to bring the necessary. Or you might be able to do a Board search for coffee suggestions. ---
**Author:** ![Rilchiam](https://avatars.discourse-cdn.com/v4/letter/r/2bfe46/32.png) [@Rilchiam](https://boards.straightdope.com/u/Rilchiam)\ **Post date:** [November 20, 2006, 8:32am UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/46 "2006-11-20T08:32:32Z")
ā€”Figure out, right now, whatā€™s going to be cooked in which pot and whatā€™s going to be served in which dish. Like, the mashed potatoes will be boiled in the big cooking pot and served in the blue bowl. Nothing like being all set to make the roux and realizing that the saucepan you need is already dirty from the sweet potatoes. ā€”Work backwards from the serving time. If youā€™re serving at four, and the stuffing has to bake for an hour, then you put it in at three, and like that. ā€”Try, as much as you can, to wash pots and pans as you go along. Cleanup will be hellish enough without starting with a sink already full of dishes. ā€”Donā€™t be afraid to ask someone to give you a hand. Like, ā€œCan someone put these potatoes in a bowl? Iā€™m all tied up with the roux here.ā€ ā€”For appetizers, you canā€™t go wrong with toast, popcorn, jelly beans and pretzel sticks. šŸ˜ƒ ---
**Author:** ![Uncommon\_Sense](https://avatars.discourse-cdn.com/v4/letter/u/f9ae1b/32.png) [@Uncommon\_Sense](https://boards.straightdope.com/u/Uncommon_Sense)\ **Post date:** [November 20, 2006, 2:11pm UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/47 "2006-11-20T14:11:29Z")
**Rick** , have you ever tried the Granitewear with a cover? Never had a dry turkey, and really no special precautions need be taken 'cept make sure you add enough water to the pot. I also use the ā€˜butter under the skin methodā€™ and I add a couple of sticks of butter to the pot (along with the gravy and giblets and water). If you keep the cover on the whole time ('till the last 1/2 hour) and turn the heat down a bit the bird will come out perfect. You may even baste if desired, but even if you donā€™t the bird just falls apart when it comes out. I donā€™t use a knife to trim, two forks is usually enough. Iā€™ve had nothing but praise from anyone whoā€™s ate with on. ---
**Author:** ![phall0106](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/phall0106/32/5934_2.png) [@phall0106](https://boards.straightdope.com/u/phall0106)\ **Post date:** [November 20, 2006, 2:47pm UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/48 "2006-11-20T14:47:24Z")
[QUOTE=Dolores Reborn] Ok, okā€¦who am I to argue with a board full of dopers, and Alton Brown? So if I pick up a frozen 18 lb bird tomorrow, do I have time to thaw it and brine it? How long does it take to brine? (I was gonna get one on Sunday, thaw it in the fridge, and cook the giblets on Wednesday.) I guess I should go read that section on The Food Network again. [/QUOTE] I use Altonā€™s cooking method, \*without the brine \* and it comes out perfect every year. ---
**Author:** ![light\_strand](https://avatars.discourse-cdn.com/v4/letter/l/a6a055/32.png) [@light\_strand](https://boards.straightdope.com/u/light_strand)\ **Post date:** [November 20, 2006, 3:04pm UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/49 "2006-11-20T15:04:15Z")
One caveat about brining: It makes the drippings _very salty_. Since you donā€™t seem to be concerned about making gravy this probably isnā€™t a problem, but that is the reason I no longer brine any fowl, instead I inject, cover and baste turkeys, and use a rotisserie for chicken. ---
**Author:** ![BlueKangaroo](https://avatars.discourse-cdn.com/v4/letter/b/3d9bf3/32.png) [@BlueKangaroo](https://boards.straightdope.com/u/BlueKangaroo)\ **Post date:** [November 21, 2006, 2:13am UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/50 "2006-11-21T02:13:58Z")
Well, Iā€™m not sure about the drippings. I donā€™t really intend to make gravy, but people might be disappointed in no real gravy. I recall reading that it might be possibly to thin out the saltiness and still make gravy. I donā€™t know. I have the stuff to brine with, except none of the stores have brining bags. So I may not brine by default. ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [November 21, 2006, 4:44am UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/51 "2006-11-21T04:44:23Z")
[QUOTE=Uncommon Sense] **Rick** , have you ever tried the Granitewear with a cover? Never had a dry turkey, and really no special precautions need be taken 'cept make sure you add enough water to the pot. I also use the ā€˜butter under the skin methodā€™ and I add a couple of sticks of butter to the pot (along with the gravy and giblets and water). If you keep the cover on the whole time ('till the last 1/2 hour) and turn the heat down a bit the bird will come out perfect. You may even baste if desired, but even if you donā€™t the bird just falls apart when it comes out. I donā€™t use a knife to trim, two forks is usually enough. Iā€™ve had nothing but praise from anyone whoā€™s ate with on. [/QUOTE] No for the simple reason that you canā€™t get smoke flavor inside a pot. šŸ˜ƒ (In case you missed it, I do mine on the BBQ) I have done chickens in covered pots, and while very tender, not the texture or presentation I am shooting for in a Holiday bird. **phall0106** If you have never brined a bird, you donā€™t have a basis to compare. No matter how good you think it is without a brine, it is better with a brine. Trust me on this, I have done them both ways. **light strand** Altonā€™s brine is really not that salty when compared to many others. Therefore the drippings are not as salty as they might be. Also you can cut the drippings with a little chicken stock the gravy comes out perfect. **BlueKangaroo** time to get creative. If you canā€™t find brining bags in the supermarket, try Williams Sonoma. If that still is a no go, go to a professional kitchen supply store and buy a plastic prep container of about 12-14 qts (about $10 bucks) Or if all else fails, get a clean plastic 5 gallon bucket (what Alton recommends) I saw clean used food grade 5 gallon buckets at the Krispy Kreme for $2 week before last. ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [November 21, 2006, 5:48pm UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/52 "2006-11-21T17:48:43Z")
So **BlueKangaroo** have you found a brining vessel yet? ---
**Author:** ![BlueKangaroo](https://avatars.discourse-cdn.com/v4/letter/b/3d9bf3/32.png) [@BlueKangaroo](https://boards.straightdope.com/u/BlueKangaroo)\ **Post date:** [November 21, 2006, 6:00pm UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/53 "2006-11-21T18:00:04Z")
Not yet. I just got the turkey an hour ago! But Iā€™ll be sending the **Kangaroo\_in\_Black** to check out Williams Sonoma later in the day. ---
**Author:** ![Missy2U](https://avatars.discourse-cdn.com/v4/letter/m/3bc359/32.png) [@Missy2U](https://boards.straightdope.com/u/Missy2U)\ **Post date:** [November 21, 2006, 6:07pm UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/54 "2006-11-21T18:07:16Z")
[QUOTE=BlueKangaroo] I have the stuff to brine with, except none of the stores have brining bags. So I may not brine by default. [/QUOTE] Just use a Reynoldā€™s Turkey Roasting bag. ---
**Author:** ![Walkabout](https://avatars.discourse-cdn.com/v4/letter/w/46a35a/32.png) [@Walkabout](https://boards.straightdope.com/u/Walkabout)\ **Post date:** [November 21, 2006, 6:46pm UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/55 "2006-11-21T18:46:04Z")
I found brining bags at Bed, Bath and Beyond. A cooler also works well. ---
**Author:** ![BlueKangaroo](https://avatars.discourse-cdn.com/v4/letter/b/3d9bf3/32.png) [@BlueKangaroo](https://boards.straightdope.com/u/BlueKangaroo)\ **Post date:** [November 22, 2006, 6:21am UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/56 "2006-11-22T06:21:59Z")
Well, we found brining bags at Williams-Sonoma, so thatā€™s done. The brine is made and in the fridge now. The turkey came oven ready, so I will start brining it sometime tomorrow. Probably I will try to get to it around 8pm. Iā€™ll let it brine until I go to bed, which will probably be around midnight. Then Iā€™ll pop it in the fridge, uncovered. Thanks, **Rick**. Hereā€™s hoping! Tomorrow is pie day, and possibly sweet potato day. ---
**Author:** ![Nic2004](https://avatars.discourse-cdn.com/v4/letter/n/4491bb/32.png) [@Nic2004](https://boards.straightdope.com/u/Nic2004)\ **Post date:** [November 22, 2006, 12:59pm UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/57 "2006-11-22T12:59:03Z")
[QUOTE=Rick] So **BlueKangaroo** have you found a brine vessel yet? [/QUOTE] **Rick** It sounds like you will be at many, many Thanksgiving tables this year so try not to over-do it to badly. šŸ™‚ As to the brine bag problem, I will be using my large pot I use for spaghetti sauce and such. Iā€™ll put the turkey and brine in and set the whole thing in the cooler with ice around it. Thanks to all for the great ideas! Iā€™m off to the store for some last minute stuff. ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [November 23, 2006, 5:17pm UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/58 "2006-11-23T17:17:47Z")
So **Blue kangaroo** how did it come out? For that matter how did it come out for everybody? Iā€™m on the west coast, so it will be a few hours yet for me. ---
**Author:** ![BlueKangaroo](https://avatars.discourse-cdn.com/v4/letter/b/3d9bf3/32.png) [@BlueKangaroo](https://boards.straightdope.com/u/BlueKangaroo)\ **Post date:** [November 23, 2006, 5:22pm UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/59 "2006-11-23T17:22:41Z")
Itā€™s going to be a few hours for us as well. The **Kangaroo\_in\_Black** has to work today until 4pm, so dinner will be at 6pm. However, the turkey is in the fridge crisping now. I have two pies made, and am going to make a third. The sweet potatoes are in the fridge and they are to die for. Iā€™ll make an apple pie soonish. Iā€™m working on the deviled eggs, and trying to decide if my yolks are done enough. Iā€™m getting 2 shades of yellow and a tiny, tiny patch of slightly liquidy area, but not like uncooked liquid, like soft fried liquid. ---
**Author:** ![BlueKangaroo](https://avatars.discourse-cdn.com/v4/letter/b/3d9bf3/32.png) [@BlueKangaroo](https://boards.straightdope.com/u/BlueKangaroo)\ **Post date:** [November 23, 2006, 6:16pm UTC](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854/60 "2006-11-23T18:16:47Z")
Well, it turns out I canā€™t peel eggs in a pretty manner any way, so it looks like my first attempt at deviled eggs is a bust. Thatā€™s sad, but not a huge problem, as I have other munchies for before dinner. I was wondering, if youā€™re reading still, am I supposed to baste this turkey? [Previous page](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854.md?page=2) [Next page](https://boards.straightdope.com/t/hosting-my-first-thanksgiving-dinner-ever-help/380854.md?page=4)