Two Turkeys Are Better Than One And Other Seasonal Wisdom

Benjamin Franklin once said: Fools make Feasts, and wise men eat them. If you feel that way about being the cook for Thanksgiving, here’s a few tips and tricks that can make it easier for you.

1. 1)Make your gravy a day ahead. Consider cooking two turkeys - one the day before Thanksgiving and one on Thanksgiving. Roast one turkey unstuffed with or without the legs & thighs (these can be roasted with the turkey on Thanksgiving day for extra dark meat). Make your gravy with the pan drippings from the first turkey and make it slightly thicker than normal. Add the Thanksgiving turkey pan drippings to the already made gravy and reheat. This also allows for plenty of leftover raiding-the-refrigerator sandwich meat.
   

Safety Note: Cool down the gravy quickly in an ice water bath. (Bacteria grows the fastest at body temperature -- Refrigerate after coming to room temperature). Never cover stock or gravy while cooling (bacteria can grow on the underside of the cover).

2. 2)Make part of the stuffing the day before. I make an apple and sausage stuffing. The day before I saute the sausage, onions, celery and apples. Right before stuffing the turkey, I add the stock and bread.
   

3. 3)Set your table and lay out the serving dishes and utensils days ahead. Cover with a sheet.
   

4. 4)Precook green vegetables up to two days ahead.  Drop in boiling salted water until just done. Drain and plunge into an ice water bath until no longer hot. Drain and hold in the refrigerator. Simply sauté until hot or reheat in boiling water for 30 seconds.
   

5. 5)Don’t serve a first course, unless you like jumping up and down from the table. Instead have more hors d’oeurves. Choose simple hors d’oeurves that can be made ahead or ones you don’t have to prepare, such as smoked salmon, olives or already made patés.
   

6. 6)Keep it simple. It is better to have a few well-prepared dishes than many poorly executed ones. This may not be the time to make that extravagant dish you’ve always wanted to try. Start with the basics. Then, if you have extra time, move over to your wish list. (One thanksgiving, it was painting the dining room - and I did it.)
   

7. 7)Delegate. Let your guests bring the extras. I’m only responsible for the turkey, stuffing, gravy and one green vegetable. Assign one person to handle all the drinks, including getting the wine on the table and served. One less thing you have to think about.
   

8. 8)Don’t wait and go shopping for everything the day before. Buy your non-perishables and libations at least a week ahead and your perishables the day before. You’ll probably be an “express lane” candidate during one of the most crowded days.
   

Benjamin Franklin may have been the wise man for not doing the cooking. But in my house the cook doesn’t clean up. With these tips who is the bigger fool, the cook or bottle washer?

Wine of the Month

By Bob Chaplin

Go Local for Thanksgiving

Thanksgiving produces a medley of tastes ranging from delicate turkey and rich stuffing, to sweet and tart cranberry sauce. So which wines to choose? You could choose American wines to accompany America’s seminal festive occasion. And include wines from our own region too. After all this is where Thanksgiving began.

In America the Riesling grape is beginning to take a hold with remarkable versions being produced in Washington State and New Yorks Finger Lakes. In Connecticut look to Priam, Sharpe Hill and Stonington as they are making impressive versions that justify the potential of this grape locally. Also look for the impressive Gurwurtztraminer from Priam. The beauty of Riesling is that it can be made in so many styles from dry to sweet. It’s such a flexible choice to have at Thanksgiving. Choose a Riesling on the slightly sweeter side as it will pair beautifully with the many sweet overtones that occur in a classic Thanksgiving dinner. Just look at squash, sausage stuffing and cranberries. Turkey is a delicate meat, so bold tannic wines will overpower the inherently subtle flavors.

Thanksgiving also offers a great opportunity for Pinot Noir to shine. For an American theme choose a Pinot Noir from Oregon, where the Pinots are beginning to rival Burgundy, or the cooler areas of California like the Russian River Valley, Carneros, Santa Maria Valley and the Santa Cruz region near Monterey. The delicious aromatics, soft tannins, ample acidity and rhubarb/cherry fruit of Pinot Noir matches perfectly with many elements of the Thanksgiving meal. And there’s nothing better than the fresh spicy mouthful that is the hallmark of Shiraz; or a red Zinfandel - the varietal that’s identified as truly American.

Connecticut offers other lighter style red wines you could use too such as the earthy acidity and lighter style of Cabernet Franc and St Croix from Hopkins Vineyards, Sharpe Hill, or Priam Vineyards.

White Wine

Stonington Vineyards 2003 Vidal Blanc, Connecticut - $15

Priam Vineyards Jeremy River White, Connecticut - $16.50

Sharpe Hill 2004 Dry Riesling, Connecticut - $15

Priam Vineyards  Gurwurtztraminer, Connecticut - $18.85

Red Wine

Hopkins Vineyards Cabernet Franc, Connecticut - $18

Sharpe Hill  Red Seraph, Connecticut - $15

Priam Vineyards St Croix, Connecticut - $18.85

Priam Vineyards Salmon River Red, Connecticut - $18.85