Kitchen

[brii]

Nobody in my family would eat a turkey dinner from the grocery store. It would be a complete waste of money for me.

[JYWilliams]

Never had it from the grocery store but one year I had to get it from Cracker Barrel.

[Zhills]

I've had the one from Publix and it was very good. They roasted fresh turkeys and then froze them. I made my own sides and pies.

[dfyre]

My mom's younger sister is my last remaining aunt (turned 89 this year) and has always insisted on doing holidays at her house. Last year, she did order the dinner from the local Shop-Rite. It was OK, but, to be honest, cooking has never been her strong suit, so it was on par with what she would have made anyway.

This year, I literally begged to do dinner - it's only about 10 people and, even though I work full time, I love to cook. She has a tiny house and mine is large - AND I always end up cooking my free turkey on the weekend, so why not do it on Thanksgiving? I can do my sides a day in advance and warm them either in one of my two crockpots or the microwave, bake desserts in advance as well, and just have to do the turkey day of - use the Martha Stewart method and it's easy and always comes out perfect.

[coffee drinker]

On 10/27/2014 dfyre said:

My mom's younger sister is my last remaining aunt (turned 89 this year) and has always insisted on doing holidays at her house. Last year, she did order the dinner from the local Shop-Rite. It was OK, but, to be honest, cooking has never been her strong suit, so it was on par with what she would have made anyway.

This year, I literally begged to do dinner - it's only about 10 people and, even though I work full time, I love to cook. She has a tiny house and mine is large - AND I always end up cooking my free turkey on the weekend, so why not do it on Thanksgiving? I can do my sides a day in advance and warm them either in one of my two crockpots or the microwave, bake desserts in advance as well, and just have to do the turkey day of - use the Martha Stewart method and it's easy and always comes out perfect.

The two major grocery stores in our area are Shop Rite and Stop & Shop, so I was thinking of getting the dinner at SR. Now, what's the Martha Stewart method.

[Marienkaefer2]

Yes, why not. People pick up those rotisserie chickens and sides all the time. It it's a grocery store you like, then try it. It certainly helps if you've got other stuff going on in your life, or you just don't feel like making the big dinner, for whatever reason. I've learned that these holidays don't always have to be about gourmet food. Sometimes it's just more about the ccompany and easing your stress on that day.

[chickenbutt]

I don't think I could do it. I've seen others do it and I didn't like what I saw. Maybe ordering a pre-cooked turkey could make sense for some but all the other stuff - I'm probably WAY too picky for that.

I've gotten little things, like a tray of enchiladas or tamales made by my grocery store (a higher end store, mind you) and they were just awful. I also purchased doughnuts made there and ended up with something (ecoli or that other one - can't remember the name) - never again for that! I cannot imagine how a whole bunch of courses would be.

As long as I can still knock it out, even though it does take me three days now, I will cook the food. That way I can know it is excellent food and was cooked under clean conditions. I'm 100% certain that I cook better than the people who work at the grocery store.

[free-spirit]

Is there a Trader Joe's near you?

They sell already cooked turkeys and an assortment of refrigerated side dishes that are excellent. So good I have given up most of the cooking.

Also delicious breads.

[dfyre]

On 10/27/2014 coffee drinker said:

On 10/27/2014 dfyre said:

My mom's younger sister is my last remaining aunt (turned 89 this year) and has always insisted on doing holidays at her house. Last year, she did order the dinner from the local Shop-Rite. It was OK, but, to be honest, cooking has never been her strong suit, so it was on par with what she would have made anyway.

This year, I literally begged to do dinner - it's only about 10 people and, even though I work full time, I love to cook. She has a tiny house and mine is large - AND I always end up cooking my free turkey on the weekend, so why not do it on Thanksgiving? I can do my sides a day in advance and warm them either in one of my two crockpots or the microwave, bake desserts in advance as well, and just have to do the turkey day of - use the Martha Stewart method and it's easy and always comes out perfect.

The two major grocery stores in our area are Shop Rite and Stop & Shop, so I was thinking of getting the dinner at SR. Now, what's the Martha Stewart method.

<h2 class="recipe-unit-title page-section-title">Ingredients</h2>

• One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
• 1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
• One 750-ml bottle dry white wine
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• Classic Stuffing
• 1 cup dry red or white wine, for gravy (optional)
• Giblet Stock

<h2 class="recipe-unit-title">Directions</h2>

1. Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.

2. Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.

3. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.

4. Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.

5. After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.

6. After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.

7. When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

[luvdoodles]

I am very lucky, we have a place called Bonjis Turkey Roost. The lines are out in the parking lots with people picking up their order. You can get fresh, not roasted yet, frozen, cooked and frozen. They also have all the fixings. Their butternut squash is the best. I hate making butternut squash. Their gravy and stuffing is also awesome. When I have Thanksgiving at our house that is where I go now. They are actually busy all week. Prices are reasonable also. Never tried a dinner from a grocery store though.