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#Post#: 80478--------------------------------------------------
Re: Who is the host? . . . aka Friendsgiving
By: Hmmm Date: November 14, 2023, 8:44 am
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[quote author=jpcher link=topic=2565.msg80474#msg80474
date=1699914982]
[quote author=lowspark link=topic=2565.msg80468#msg80468
date=1699897405]
How did Friend get to be the one making the turkey against DD's
apparent reluctance?
And did she actually agree or not? I mean, is Friend definitely
cooking the turkey or is it still in question? And if so, what
is DD making?
[/quote]
This event came up during a conversation I had with DD#1 a few
weeks ago. She was wondering how to keep all the brought dishes
warmed in the oven while there was a turkey in it. I offered to
buy her a roaster oven, which I did.
I'm not sure where Friends offer of making the turkey came into
play or whether DD#1 accepted Friends offer before I bought her
a roaster oven. (Sorry, not exact details, just sharing with you
what I know.)
[/quote]
A large cooler lined with towels. I used to host "Cook the Book"
pot luck parties and so many people would show up with a cold
dish that they "just wanted to warm in the microwave" so I'd end
up with 5 or 6 people all waiting to use the microwave. I
started requesting hot dishes to be brought hot and we'd keep
them in a large cooler till ready to serve. If I thought it
would be more than an hour, I'd use foil lined hot bricks and a
moist towel on the bottom. Some people also use rice or bean
filled "clean socks" that are microwaved till hot (also nurse
recommended when you need a hot compress) and then can fit
around the dishes.
I can put a brisket in the cooler that is at around 200f that is
wrapped in butcher paper and it will still be over 170f after 2
hours in the cooler without any of the bricks or rice tricks.
#Post#: 80503--------------------------------------------------
Re: Who is the host? . . . aka Friendsgiving
By: jpcher Date: November 15, 2023, 1:58 pm
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Thanks all! Last I heard DD#1 set up a chat room with all the
invitees that included what she will be providing (2 apps, 1
dessert, fill in the blanks if necessary, and beverages) and
asked guests to bring (non)specific sides like (not verbatim):
Starches -- mashed potatoes, sweet potatoes, dinner rolls, etc.
Salads -- Maybe two different kinds
Veggies -- Open to anything, maybe two different kinds.
Apps and Desserts -- Again, open to anything.
[quote author=oogyda link=topic=2565.msg80475#msg80475
date=1699916887]
Personally, I would want to do a test run with the roaster oven
before I did a turkey. Perhaps try roasting a chicken to get an
idea of how it compares to the oven.
[/quote]
I've roasted a turkey in a roaster oven several times, and DD#1
has done it once before and the end result is awesome. But
that's a good point about Friend never having used a roaster
oven before. AND some other posters have said whoever is making
the turkey should be comfortable in whatever environment and
with whatever method they like to use. I agree.
I still don't know who's making the turkey.
This is the first Tgiving party that she'll be hosting and it's
in her new home. So she just wants to do everything right.
I think she's well on her way to a successful party. Do you have
any other tips or suggestions?
I appreciate all of your thoughts.
P.S. Hmmm -- thanks for your post on keeping things warm. I'll
have to remember that in the future, great method!
#Post#: 80506--------------------------------------------------
Re: Who is the host? . . . aka Friendsgiving
By: lowspark Date: November 16, 2023, 8:49 am
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The main tip I have is for DD to enjoy her own party and not be
too stressed about things going perfectly. ;)
If she is serving red wine, have a bottle of this stuff on hand.
It works great.
HTML https://www.amazon.com/Wine-Away-Stain-Remover-12-Ounces/dp/B0000DDYOU/ref=asc_df_B0000DDYOU/?tag=&linkCode=df0&hvadid=309782350753&hvpos=&hvnetw=g&hvrand=9622298221872480138&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027602&hvtargid=pla-420135295576&mcid=864dc09d974a36f28f20c5130e5d93d7&ref=&adgrpid=63334408722&gclid=EAIaIQobChMIqYT9l-HIggMV20t_AB36DgwdEAQYASABEgLO8vD_BwE&th=1
#Post#: 80507--------------------------------------------------
Re: Who is the host? . . . aka Friendsgiving
By: lowspark Date: November 16, 2023, 8:53 am
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Oh one more thing. In my experience, people hardly ever bring
serving utensils. If she plans on having these kinds of parties
regularly, I recommend going to the local dollar store and
picking up a few to keep on hand. That way she can supply each
dish as needed, and if some of them end up accidentally walking
off with the dish owner, it's no big deal.
As a side note, as a guest, I purposely do not bring a serving
utensil with a pot luck dish because inevitably, I leave it
behind. So as a host, I am happy to supply them as needed.
#Post#: 80508--------------------------------------------------
Re: Who is the host? . . . aka Friendsgiving
By: TootsNYC Date: November 16, 2023, 3:00 pm
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I agree with the recommendation for serving utensils---big
spoons, serving forks, pie servers, etc. And if someone brought
their own, I'd be insisting the put it back in their bag, simply
to avoid having to track where it is.
I hope she can negotiate the turkey thing. My personal opinion
is that if a person volunteers to host a meal like that, they
should be stepping up with the turkey (or similar component). OR
offering to work with someone else to cook that in their oven.
Because those are hard to transport.
#Post#: 80509--------------------------------------------------
Re: Who is the host? . . . aka Friendsgiving
By: Hmmm Date: November 16, 2023, 3:20 pm
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The one thing I highly recommend Tday hosts do is to pre-make
the gravy. You can roast some turkey necks or tails or even
thighs to get some fat. Then make a broth with these pieces.
Create the roux with the saved fat and use the broth. Then all
you need to do once the turkey is done is reheat the gravy and
pour in any additional juice from the roasted bird and finish
the seasoning.
I take out my serving dishes and label with what it will be used
for and also put the serving utensil with it. It really helps
when others are trying to help with getting things to the table
or buffet line. Have an idea where you'll put peoples' dishes
that aren't being used for serving or other items like carrier
bags or coolers, even if it is on top of the washing machine to
get it out of the way in the kitchen.
If they are planning to share left overs, ask people to bring
their own to go containers.
Lastly, hide the cutting board you plan to use to carve the
turkey. We once had someone grab the large cutting board to use
to create a bread, cheese and butter board. While it was
beautifully arranged, I suddenly had to use one of my other
boards that didn't have the channel cut it that really helps to
keep the counter clean.
#Post#: 80510--------------------------------------------------
Re: Who is the host? . . . aka Friendsgiving
By: TootsNYC Date: November 16, 2023, 3:25 pm
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Re: the cooler for keeping things hot.
When I hosted T-giving, one thing I realized is that I needed to
let the turkey "settle" after I took it out of the oven. And I
wanted to make rolls at a higher temp, etc. So there would be a
gap after the turkey came out of the oven.
But I wanted the turkey to stay warm.
About 30 minutes before the turkey was to come out, I put my big
cooler in the tub and filled it up with HOT water (my apt.
building's hot water is about 150) and closed the lid.
After I'd taken the turkey out, as it was cooling slightly, we
dumped the water out of the cooler, then lined it, bottom and
sides, with two layers of terrycloth towels. I set the roasting
pan on the towels and closed the lid.
It kept the turkey very warm, but it was not still cooking,
really. And it was out of the way in my crowded kitchen.
#Post#: 80511--------------------------------------------------
Re: Who is the host? . . . aka Friendsgiving
By: TootsNYC Date: November 16, 2023, 3:29 pm
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[quote author=Hmmm link=topic=2565.msg80509#msg80509
date=1700169645]
The one thing I highly recommend Tday hosts do is to pre-make
the gravy. You can roast some turkey necks or tails or even
thighs to get some fat. Then make a broth with these pieces.
Create the roux with the saved fat and use the broth. Then all
you need to do once the turkey is done is reheat the gravy and
pour in any additional juice from the roasted bird and finish
the seasoning.
[/quote]
I use turkey wings for this; roasting them gives you a better
flavor than making the broth with them raw. I also roast a
carrot, onion, and celery, and then throw them in with cicken
broth to make the turkey broth.
[quote]I take out my serving dishes and label with what it will
be used for and also put the serving utensil with it. It really
helps when others are trying to help with getting things to the
table or buffet line.
[/quote]
this helped SO much when there were lots of hands helping
(chaos!). And doing it a day aheadmeant I could polish the
silver ladel, or make sure I had the right number of dishes.
[quote]Have an idea where you'll put peoples' dishes that aren't
being used for serving or other items like carrier bags or
coolers, even if it is on top of the washing machine to get it
out of the way in the kitchen. [/quote]
Especially with a Friendsgiving, I think this is good advice.
And I might combine it with the "labels in serving dishes" idea
and label those places.
Similarly, make sure at least two other people know where those
things are supposed to go when they arrive; grab someone who's
not that involved int he food, and put them in charge of
disseminating that info, or corralling things when they come
into the house.
#Post#: 80515--------------------------------------------------
Re: Who is the host? . . . aka Friendsgiving
By: Rose Red Date: November 16, 2023, 4:59 pm
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Do you think there will be leftovers? Does your DD plan on
keeping them or having everyone take home leftovers? If people
are taking them, maybe have some inexpensive containers on hand
(stuff she won't miss if they are not returned).
#Post#: 80558--------------------------------------------------
Re: Who is the host? . . . aka Friendsgiving
By: jpcher Date: November 27, 2023, 2:53 pm
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I want to thank you all for your thoughts and suggestions,
several of which DD#1 used.
UPDATE:
Friend took the turkey to her house to brine overnight. Friend
agreed that it would be easier to roast it at DD#1's home, so
she delivered the brined turkey to DD#1 early TGiving morning.
While DD#2 and I were driving up to my mothers place, DD#2
received a frantic text from DD#1 "How long am I supposed to
cook this thing?" My first thought was "you didn't do any
research before the day you needed to cook it? ::)" Turns out
that she read the instructions on the wrapping that the bird
came in before passing it off to Friend. But, Friend tossed the
wrapper, and DD#1 didn't remember the instructions.
Mom to the rescue ;D. I told her to look on-line for minutes per
pound along with sharing all the tips I could think of. We
figured that it would need to roast for about 3-1/2 hours. I
told her to check it at 3 hours, see if the juices run clear or,
better yet, use a meat thermometer.
DD#1 put her DHsam in charge of the turkey. That's all he had to
do. Check on it, turn the roaster off, let it rest before
serving. Apparently, DHsam took things into his own hands. He
didn't think that 3-1/2 hours was long enough, so he kept the
bird roasting for an extra hour!
DD#1 was busy greeting guests, organizing food that they brought
(what needed to be heated and when, etc.) along with final
touches on what she was cooking so didn't pay attention to time
and what DHsam was doing with the bird.
She said the turkey was dry, but still very tasty. Fortunately,
there was enough gravy to go around.
All in all the event turned out very well (even with a couple of
unexpected invitees of her boss and wife :o that one of her
co-workers invited, letting DD#1 know one day in advance). She
said (for 16 people and a full dinner with desserts) "OMG!
That's a lot of work!" I had to laugh and said "And you wonder
why I was so happy that I had help when you DDs were old enough
to assist me in the kitchen for parties like this!" (We used to
host a lot of big dinner parties.)
Anyway, DD#1 thanks you for your tips:
1. Having guests bring their own containers for leftovers.
2. Organizing serving dishes beforehand (what is being served in
what dish)
3. Pre-make the gravy -- DD#1 did not do this. She said "Next
time! It is a time-saving must do."
4. Keep an eye on the Turkey. ;D
Hope all of your Tgiving dinner parties went as well as DD#1's
did.
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