Turkey day tips
To prevent all the food preparation from piling up on Thanksgiving Day, Pete Loren, director of culinary development for Nino Salvaggio International Marketplace in Michigan offers some tips:
One week away
Make all the sauces, chutneys, marmalades, dips and other condiments that will last long past Thanksgiving and put them in the fridge.
Buy all beverages and store them in the garage.
Three days away
Do all fresh-food shopping.
If you’re buying a frozen turkey, today is your cutoff, as a large bird will need at least two days of defrosting in the refrigerator.
The day before
Do any baking.
Set the table.
Make stuffing, but don’t stuff the turkey, as there are food-safety issues. When stuffed, the bird tends to dry out. Cover with plastic wrap and put in fridge.
Make vegetable and relish trays. For maximum crispness, cover with clean, wet towels, then plastic wrap and put in fridge.
The Detroit News