As the holiday season approaches, homes will soon be filled with family and friends. Thanksgiving is a few weeks away, but planning now can make the big day less hectic To help you prepare and stay on schedule, the Partnership for Food Safety Education provides a timeline.
- Two weeks ahead
Confirm your guest list and decide on the menu. Select a few recipes that can be safely stored and served at room temperature to avoid an overloaded oven. Ask guests to bring an appetizer, side dish or dessert. If you have space, purchase the turkey in advance and freeze it. Plan on about a pound per person.
- One week ahead
Determine how long the turkey will take to thaw. Calculate 24 hours of refrigerator thaw time for each 4½ pounds of frozen turkey. A thawed turkey can stay in the refrigerator for up to two days.
- Two days ahead
Make pumpkin pies and cheesecake. Refrigerate desserts with custard-like ingredients. Pie crusts can be made ahead and baked the night before. Assemble casseroles.
- One day ahead
Make sure the turkey is thawed. If not, use a cold-water method to speed the process. Keep the turkey refrigerated at 40 degrees or colder until ready to cook. Complete any remaining baking. Cover and store fruit pies at room temperature. The complete holiday checklist is available at www.holidayfoodsafety.org.