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Some thanksgiving questions from a newbie


Home Cooking 9

Some thanksgiving questions from a newbie

Produce Addict | Nov 21, 2010 04:16 AM

First time really hosting thanksgiving for the whole family (12 people!) and I'm excited, but have some questions.

1- Cooks Illustrated said we could just use the broiler pan, instead of purchasing a roasting pan (and then trying to figure out where to store it the other 364 days of the year): . I am planning this approach, (probably lining the grate with foil to catch spills), but am now getting paranoid that it won't work.

2- Planning to do this sweet potato recipe (someone on chowhound recommended it, it is delish!): . Thoughts on whether all or part of it can be made ahead of time?

3- Planning to dry brine monday night, pat dry first thing Thurs. am, and then let it dry off in the fridge for a few hours, before heating the stuffing in a microwave (per Alton Brown) and popping it in. Do I then use time estimates based on a stuff bird or an unstuffed bird? Any reason this wouldn't work with gourmet's "turn up the heat" approach?
And finally, would it be better to give it less dry brine time and more air drying time, but drying starting Wed. night?

thanks all!

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