Cooking these holiday meals is one of my favorite things. It shows love to my family. Plus I like eating good food. It is a win. I thought I would share some of my little tips with you.
If you are cooking a turkey: Take it out of the freezer to thaw on Sunday! Set a reminder, timer, alarm! I know this might seem like common knowledge, but I have in fact forgotten to take a turkey out to thaw until around 36 hours before I was to cook it. That did NOT go so well.
Double check your menu and your pantry/fridge/freezer to make sure you have all of the ingredients you need. It will save you from having to go to the store and fight the crowds the day before.
Table settings: I love to have a pretty table set for holiday meals. It means so much to sit down at a decorated table and eat with those you love. It is such a small thing, but feels super fancy. I love to use a charger plate under the main dishes to give it an extra layer. Check back next week to see my Christmas Table all set up!
Compound Butter: Have you ever used compound butter on your turkey? If not, I am putting a recipe at the bottom for you. This is what gives my turkey a rich mouthwatering flavor. I make it the same day I take the turkey out to thaw. That way the butter can spices can blend together really well.
Do as much work on the days before the holiday: can you make some of the food ahead of time and put the finishing touches on just before? Do it! There is no need to stress yourself on the holiday. You should be enjoying the time with your family!
Prep Time: 10 mins
A way to bring incredible flavor to your meal.
1 cup unsalted butter at room temperature (2 sticks)
1 tablespoon Rosemary finely chopped
1 tablespoon Thyme finely chopped
1/2 tablespoon poultry seasoning
5 cloves garlic finely minced
In a large bowl, combine butter, rosemary, thyme and garlic. Use a spatula to combine ingredients well.
Scoop the mixture on to a sheet of wax paper or parchment paper. Roll in to a log and twist the ends shut.
To use for a chicken or turkey: carefully lift the skin up on the breast and place slices of the butter between the meat and the skin.