If you throw the platters hard enough, you don't have anything to clean up. Bag the shards and toss in trash.

Several years ago I started roasting the turkey the day before. After roasting, I carve it up and layer the slices/pieces in a large, deep platter. I drip in just a little of the drippings from the pan and cover the whole thing with foil and refrigerate overnight. Thursday, it goes back in the oven until its piping hot, ready to go on plates! I really like doing it this way because there is no mess all over the kitchen when I have my guests there. With the gravy made early, too, I can relax a bit more and enjoy my company better.

I know some turkey connoisseurs might be out there shaking their heads at my heresy, but in our family we just don't care that much! Most of my guests just want to EAT: stuffing/dressing, cranberry, mashed potatoes, etc. then move on to sampling the pies/cakes. Nobody here gives a flying fig if they get to see that turkey whole, LOL.

I haven't seen Martha's show--I'll look for it :)

I do use washtubs to sort the "dirties." Have 3 ready to put on the counters as you clear dinner. Label one "rinsed plates," one "rinsed silver" and the other "Other." It's nice to have an area reserved for crystal too. Then it can all wait until later.

Oh, and when "later" comes, I cheat. I put my china in the dishwasher. It's not antique or particularly special, so to me it's just not that big of a deal.

I'm also big into warming trays. They are your best friend!!

Have one person strictly devoted to cleaner/clearer/washer while in the kitchen. We rotate.

Like tomorrow we use tubs for silver, china etc.

Sharpies in abundance for labeling EVERYTHING.

Kids goodies in a cooler all day so they can help themselves easily.

"Get a big plastic bin or a box and line it with a thick sturdy trash bag. Throw your big items that need washing-in there, to wash for later."

Or you could go one better and do what we do, which is to fill a large Igloo cooler with dirty platters, etc., tote it to the bathroom and put it in the bathtub, fill it with hot water and dish detergent and let everything soak. When you're ready to wash everything simply open the drain valve on the cooler and let the water out. Then pick up the cooler and bring it in to the kitchen and finish the job.

tomorrow, we always bring sliced turkey to the table also. I bet that is a timesaver, cooking turkey ahead of time. I won't be cooking the turkey for Thanksgiving, but, for Christmas I will be. I think I will give it a try! I guess I am behing the times on the "bin and dish" thing, I had never thought of it.

There are already tips I will be using-great ideas!

About the cook ahead turkey suggestion...I'm really thinking seriously about trying it this way so I spoke with DH, DS and his GF, and my cousins last night about pre-cooking, slicing and re-heating the bird. Noone would be upset if the turkey was already sliced and ready to go. DS said (and I quote), "It's okay if you short us one Martha Stewart moment, Mom. I'm sure there will be plenty of others". Dear cousin said that whatever works for me, works for her, and her hubby said that as long as he gets his dark meat he's a happy camper. The only one who hesitated for a nanosecond was my DH, who decided that whatever helped make it easier and more enjoyable for me was good for him. I love my family ;o)

I got started with the turkey-precook several years ago out of necessity--my oven in this house is TINY. We also started combining families--both my side and DH's side come over. I don't mind doing the main cooking, but I don't like having all of the mess lying around in the kitchen when my mom and MIL are there. And, I am the world's worst gravy maker--so I need NO AUDIENCE, thankyouverymuch!

If you try it, just make sure you have put some of the drippings (or even chicken broth) over the meat before you refrigerate. It's wonderful to not have the turkey hanging over your head that day :)

Another thing I did to make the dinner go more smoothly was to create a binder just for holiday food. I keep my menus from previous years, lists of people who came and what they were to bring, an oven schedule, and a list of what needed to sit on warming trays or on the stove for the buffet. It sounds like overkill, I know. But...I do the same thing every year. So why reinvent the wheel?? In the main section I place copies of recipes I use so there is no scrambling around cookbooks/clippings/internet printouts for recipes. It's really simple now to put that dinner together--I really enjoy it! And one day I'll have this great book to pass down to DD or DS, so they can take it over :)

We also keep a notebook with a spreadsheet for each big family dinner. It's greatest value is the humor when we review the comments from prior years. Reviewing it is one of the highlights of the week leading up to the meal.

It notes who was there, what was served, what we shouldn't serve again, the side activities, suggestions for the future, & who won best dressed and other ridiculous award catagories.

I think I'll pre-cook the turkey, that sounds like a great idea. The multiple bins for washing is also a good idea but ideefixe's suggestions are even better.

Luckily, I won't be hosting a certain family member who insists on helping clean up, even after repeatedly being told to stop. It's not helpful when she clears the table of the creamer (and pours it back into the carton) - while people are still sitting & drinking their coffee. When she hosts she cleans the whole time, barely sits down to enjoy the meal or the company, and has actually vacuumed the DR as soon as the last person got up from the table.

Here's a little tip for "left-over" cook ahead turkey. Before you cover the meat with foil when you re-heat it, sprinkle the meat with water, it makes it very moist but not in a watery way.

Everyone is bringing something, (including turkey and ham!), so the food I cook will be baked in those tin containers then chunked in the trash. Fast cleanup! Besides, we'll be serving buffet style on the counters, and my hutch will hold all the desserts and appetizers.

We'll eat on my fine dinnerware, but snacks and desserts will be served on nice TG style paperplates with matching napkins, plastic forks, and plastic cups which we'll label with sharpies.

Oh, I forgot about this good tip! Now don't cringe because I used to make THE best mashed potatoes, but now they just take so long when I have a lot of company over.

A couple of months ago we had a big picnic, and instead of cooking mashed potatoes, I bought the ready made Country Crock with Garlic mashed potatoes. heh, why not?

I dumped some in a tin pan, and they come out solid like a brick. Then I took one of those heavy serving forks and mixed them until fluffy. Then I liberally dotted them with butter, covered in foil, and baked until hot.

I kid you not, they were so good everyone thought they were homemade. I have four cartons in the fridge. :)

We have a very modest house with no separate dining room, just a large eat-in kitchen. We usually do a "sit down buffet", which means I'll set the tabel with finery and then have the food on our hutch/buffet and perimeter counters. This way there's no extraneous dishes and serveware on the table.

I have a holiday binder, too, and also make a list of the menu and accompanying serving dishes and utensils. Each year I add the menu and accompanying info to the binder. Like others, I find it to be a great reference and it brings back many (sometimes forgotten) memories and also it's good for a few good chuckles.

Everyone has their special jobs. DH is in charge of prepping the serveware and organizing it, unsetting the table and loading the dishwasher. DS is in charge of beverages and refilling said refreshments during the day. DS's GF is in charge of helping set the table. My cousin is in charge of organizing the food on the buffet and counters and making sure the serving utensils are placed with each dish. DC's hubby is in charge of entertainment (you have to know him LOL). All in all, it makes for a wonderful day.

We always cook the bird on the grill, indirect method. It tastes smoked, is tender and juicy, and everyone raves about it. Somehow it takes the pressure off (my husband is in charge of it), and frees me to go to town on the side dishes.

I'm going to adopt some of these tips (labelled bins for dirty dishes). Thanks.

I'm serving in the kitchen -- I put tablecloths on the counters to make it look festive, but then I don't need serving platters. Food stays in its cooking pans. My (extensive notes) from last year recount how tired I was even after simplifying. So this year I outsourced to relatives an entire first course. Plan it, prepare it, serve it, clear it. Surprise me. I'm pretty much a control freak so this is an experiment in letting go.

My dilemma is an easier clean up. Bins will help. I heard about someone making slips with different tasks to be drawn out of a hat. I'm thinking about it. It just seems a bit weird. Anyone had any experience with that idea?

Oakley - DH absolutely loves Country Crock garlic mashed potatoes. Loves them. I am so grateful!

Cooking them your way, I don't think anyone would be able to tell the difference.

The table is set on Wednesday evening.

I fix the 3 dressings on Tuesday, and refrigerate them until Thursday when I bake them. The string beans are cooked Wednesday evening as is the sweet potato casserole. The turkey is roasted, sliced and refrigerated on Wednesday. The pies are baked on Wednesday as well. The salads, mashed potatoes, gravy are fixed on Thursday.

I have to do it this way because we have 24 over for a sit down dinner and they come over around 12:30 and we're eating at 1:30.

I could never have the meal ready if I tried to cook everything on Thursday.

No one has ever complained but if they do then they can host Thanksgiving at their home and cook according to whatever schedule pleases them.

Those of you who cook ahead and reheat, get yourselves an instant-read thermometer or three ;-) (they're not expensive - I don't think I've ever paid more than $10) and make sure that everything that is reheated is brought up to a minimum of 150 degrees to kill any bacteria that have taken up residence in your food. Hot foods should be KEPT above 140 degrees to prevent bacterial growth. Crockpots, electric skillets, electric griddles (set heatproof dishes right on them) are all your friends. Cold foods should be kept below 40 degrees - set the serving dishes in bowls of ice or on top of gel-packs (replenish as necessary). Make sure you have enough serving utensils to have one in every dish or plate to avoid cross-contamination. Check temps every hour - 1 hour is the maximum time foods should be allowed to stand at temperatures from 40-140F.

Foodborne illness rates skyrocket around Thanksgiving and Christmas because people are careless with their food, especially on buffets.

Oh, and we like Simply Potatoes (either the produce department or prepackaged meat cooler) and Hannaford brand (at the deli) mashed potatoes - I find them to have a fresher flavor than the Country Crock. :-) The Bob Evans mashed potatoes are pretty gross though IMO.

I am loving the idea of making my turkey on Wed. I also make most all side dishes on Wed. What is the best way to store the sliced turkey? In an oven safe glass casserole dish that can go from the refrig. to oven? Do you heat it up at 350 deg. for about 20 min?

I make two small turkeys (12-14 lb) and make one the day OR even two days before. From it, I make the gravy and use that turkey for leftover and take home plates. The other turkey is served hot from the oven with me carving but no hassle with gravy making.

Go over to somebody else's house.

;-) Lena

"I make two small turkeys (12-14 lb) and make one the day OR even two days before. From it, I make the gravy and use that turkey for leftover and take home plates. The other turkey is served hot from the oven with me carving but no hassle with gravy making."

That's a fabulous idea and one I wish I would have thought of when we used to have lots of people over at the holidays.

Last minute gravy is the pits, but I still like the turkey freshly roasted.

I like it hot from the oven too- the Martha pic! I may be the only one who appreciates it or even cares, but I count also.

I roasted then simmered a few turkey wings this weekend, so the stock is made. I could use the fat I skimmed off the top to make gravy, but will probably make fresh with the turkey drippings. It's just dh and me this year.

No talking politics on Thanksgiving!

Maybe 10 years ago I bought an electric roaster -- One of the best purchases I ever made!! It cooks the turkey in less time than in the oven, and best of all, the oven is totally free for casseroles, breads, etc. It's not as beautifully brown as in the oven, but we don't carry the bird to the table for oohing and aahing and carving anyway, so that's not an issue.

Each year we've made a note on the box about what size turkey we had and how long we cooked it, and we haven't been disappointed yet.

At first I felt guilty about spending $40 on something we'd use once a year, but not any more! I really should try it for other things . . .

I have never hosted a large holiday meal, but these are all great tips for any kind of large gathering. On a lighter note, I found this "Thanksgiving Letter" on AwkwardFamilyPhotos.com. Marney sounds like she's quite the drill sargeant!

From: Marney

As you all know a fabulous Thanksgiving Dinner does not make itself. I need to ask each of you to help by bringing something to complete the meal. I truly appreciate your offers to assist with the meal preparation.

Now, while I do have quite a sense of humor and joke around all the time, I COULD NOT BE MORE SERIOUS when I am providing you with your Thanksgiving instructions and orders. I am very particular, so please perform your task EXACTLY as I have requested and read your portion very carefully. If I ask you to bring your offering in a container that has a lid, bring your offering in a container WITH A LID, NOT ALUMINUM FOIL! If I ask you to bring a serving spoon for your dish, BRING A SERVING SPOON, NOT A SOUP SPOON! And please do not forget anything.

All food that is to be cooked should already be prepared, bring it hot and ready to serve, warm or room temp. These are your ONLY THREE options. Anything meant to be served cold should, of course, already be cold.

HJBDinner wine

The Mike Byron Family
1. Turnips in a casserole with a lid and a serving spoon. Please do not fill the casserole all the way up to the top, it gets too messy. I know this may come as a bit of a surprise to you, but most of us hate turnips so donÂt feel like you a have to feed an army.
2. Two half gallons of ice cream, one must be VANILLA, I donÂt care what the other one is. No store brands please. I did see an ad this morning for Hagan Daz Peppermint Bark Ice Cream, yum!! (no pressure here, though).
3. Toppings for the ice cream.
4. A case of bottled water, NOT gallons, any brand is ok.

The Bob Byron Family
1. Green beans or asparagus (not both) in a casserole with a lid and a serving spoon. If you are making the green beans, please prepare FOUR pounds, if you are making asparagus please prepare FIVE pounds. It is up to you how you wish to prepare them, no soupy sauces, no cheese (you know how Mike is), a light sprinkling of toasted nuts, or pancetta, or some EVOO would be a nice way to jazz them up.
2. A case of beer of your choice (I have Coors Light and Corona) or a bottle of clos du bois chardonnay (you will have to let me know which you will bring prior to 11/22).

The Lisa Byron Chesterford Family
1. Lisa as a married woman you are now required to contribute at the adult level. You can bring an hors dÂouvres. A few helpful hints/suggestions. Keep it very light, and non-filling, NO COCKTAIL SAUCE, no beans of any kind. I think your best bet would be a platter of fresh veggies and dip. Not a huge platter mind you (i.e., not the plastic platter from the supermarket).

The Michelle Bobble Family
1. Stuffing in a casserole with a serving spoon. Please make the stuffing sans meat.
2. 2.5-3 qts. of mashed squash in a casserole with a lid and serving spoon
3. Proscuitto pin wheel  please stick to the recipe, no need to bring a plate.
4. A pie knife

The June Davis Family
1. 15 LBS of mashed potatoes in a casserole with a serving spoon. Please do not use the over-size blue serving dish you used last year. Because you are making such a large batch you can do one of two things: put half the mash in a regulation size casserole with lid and put the other half in a plastic container and we can just replenish with that or use two regulation size casserole dishes with lids. Only one serving spoon is needed.
2. A bottle of clos du bois chardonnay

The Amy Misto Family (why do I even bother she will never read this)
1. A pumpkin pie in a pie dish (please use my silver palate recipe) no knife needed.
2. An apple pie in a pie dish, you can use your own recipe, no knife needed.

Looking forward to the 28th!!

Marney

That was a hoot, terriks!

I couldn't stand to spend five minutes at the dinner table with someone like that. Bet her turkey's no good, either. *snicker*

And you can always do your mashed potatoes ahead, a la The Pioneerwoman!
A link to this recipe is what got me reading her blog. And now she's on a Cookbook Tour. Crazy.

Red

Omg, Terriks, that is so funny! I thought my family was uptight.... Wow.

Wow! I've seen mentions of the Pioneer Woman before on this thread but never looked her up. What a fantastic recipe for make-ahead mashed potatoes! I was just wondering what I could do today....the last-minute cleaning has to wait until tomorrow morning and everything else is done. But now I can make the potatoes ahead of time and save myself so much time and stove space tomorrow! Thanks, Red!

I have a similar recipe I use but it uses cream cheese, sour cream (instead of butter) and milk (instead of half and half). I think 1 cup sour cream, 1/2 cup milk. I mix them with a hand mixer and they are so light and fluffy and delicious when heated the next day. I prefer them to "regular" mashed potatoes and I use them for shepherd's pie to make ahead and pop in the oven later. Cream cheese makes everything taste better.

Red, another BIG thank you for sharing the make-ahead mashed potatoes recipe! Those *$&%^ potatoes are the bane of my holiday every single year. I am feeding my usual 20, including several young men who can put a serious dent in the food. So instead of 5 lbs of mashed, I'm probably making 7...and it's always such a pain trying to finish the potatoes in the frenzy of getting everything else on the table hot.

Am going to do them tonight, and one less major thing to worry about. My goal this year is to actually enjoy the day, not run around all afternoon while everyone else is enjoying!

Ann

If I were attending Marney's Thanksgiving, I would bring my mashed potatoes in the blue serving bowl with a soup spoon on purpose just to annoy her.

Too funny, Polly! But you might want to bring a big fork to go with the big blue serving bowl, instead of the soup spoon. And a lemon meringue pie and some Spumoni ice cream.

My yummy mashed potatoes are now in the fridge, all ready for tomorrow. One less thing to worry about!

Folkvictorian, my potatoes are done and stashed away too, whew. I still need to frost red velvet cupcakes but I did a key lime pie yesterday, and tonight made a flourless chocolate cake for my niece w/celiac disease. I always feel so badly for her when everyone else is eating samples of all the desserts and she can't.

While I'm here-nobody has mentioned turkey breasts. Anyone else do that instead of a whole bird? I switched years ago, since nobody in my extended family likes dark meat especially. It's so much easier to just roast the breast, slice it, put it onto a platter and voila-you're done. Actually I make 2 breasts; this year I've got ~11 lbs of turkey breast to go around and hopefully have some leftovers.

Unfortunately it rained most of the day...meaning my patio is not cleaned up and ready for guests :(. Hopefully the front causing the waterworks will move through far enough to push the rain out tonight so tomorrow we can get prepared. Then again, it's all family coming except for a couple of the kids' friends. As long as there is plenty of good food and good company, I bet nobody notices the odd bit of dirt on the patio!

Ann

Important tips people always forget (and they make your guests life hell when you do forget them).

RELAX! If dinner was supposed to be served at 2 and it makes the table by 3:30 let it go. Drink a glass or bottle of wine if that's what it takes to relax you, but let it go. Your guests won't starve.

If your pies don't set, serve them as a topping over icecream. Laugh about it :) It's funny really and not as important as you are trying to make it. Pumpkin custard is lovely :oP

Serve what your guests bring, even if it's crap (you know, the tomatoe aspic that your 2nd cousin always brings and everyone hates?) That aspic will be a story teller for years...let it go and accept it with a smile.

Don't freak out about the dishes. They'll wash eventually. Don't try to leave the kitchen clean. The holiday is about family and friends gathering to be thankful for what they have or had during the year. Do you remember seeing one account of the pilgrims in the kitchen washing up the dishes? NO because that's not the important part of the holiday and not the memorable part. We bar family and friends from the dish sink at all times. They're dishes, no one will know if they're still there on Friday morning :)

RELAX :o)

My ex SIL used to always host the holidays. The stress of getting the meal on the table was hell on her and worse for her guests. If you are like her...give in and give up...let someone else do it.

Drink and be merry :) Even if your guests don't (mom did you read that LOL)

Ok practicle stuff...I make the sweet potatoes the day before as they taste better after the flavors have melded. Mashed potatoes are easy day aheads as is the gravy. Cook up some extra parts (DH is roasting wings and legs now) for gravy. Make pie or pumpkin cheesecake a day ahead. It's much much better that way.

I can't let go of seeing a beautiful turkey and wouldn't cook ahead. Reheated wouldn't cut it in my family...but if you do, go ahead and do it and smile :) I don't remember the food of one thanksgiving with my ex SIL...just the stress :(

I just want to know what a "regulation sized casserole dish" is!

Well, Terriks, if you aren't sure what a Regulation Sized casserole dish is, I imagine that you could submit the measurements of your casserole to Marney ahead of time. She'd be more than happy to provide the Casserole Size Regulatory Guide to you as well.

Runninginplace, when you get those red velvet cupcakes frosted, could you send a couple of them over here? By the way, I'm making just a turkey breast, too, since there's only 4 of us this year. There will be a lot less leftovers and mom will probably want to freeze the carcass and take it home to make stock. I don't want turkey sandwiches for supper on Sunday!

Igloo, next year I'll make the gravy ahead of time, too! That's a great idea. Gravy is always such a last-minute rush.

Happy Thanksgiving to you all (and for those of you up in Canada, Happy Thursday!)

I normally do the big prep the day before; sometimes 2 days before, depending on what I'm serving. - taking care of the veggies that go into the stuffing as well as any desserts I'm making. Once I clean up, I get out what I'll need the next day so that when I wake up & have my coffee, all I have to do is take the bird out of the fridge; rinse it, throw butter under the skin and put it in the oven.

After I'm fully awake, I'll get the bread cubes out & start the stuffing. I reheat all the stuffing fixings, mix together & set aside. Hubby usually gets the sweet potatoes together, peels & cuts potatoes & starts his special gravy.

I tell everyone to be over about noon and shoot to eat between 1 and 2; eating at 3 doesn't bother me.

I usually make a fresh cheesecake as well as brownies. With pies it depends, if I feel like custard or pecan, I will buy frozen. I usually grab some type of apple & pumpkin from the store bakery. I don't stress over pies, if I can bake them myself fine, if not; store bakery works too.

I wouldn't roast the turkey the day before, having the turkey smell in the house is what it's all about. We've got it down to a science where we know what we do and when so that just about all dirty dishes from cooking is washed & put away by the time guests come. Hubby & I work well as a team.

I also don't cook with a recipe. This year was my 1st attempts at trying to pass down my stuffing recipe. I know what I put in it and how much I buy; then after it's all blanched I eyeball the amounts. The only thing a recipe is used on is hubby's gravy & cheesecake.

I never gave the not needing a recipe any thought until my mother in law mentioned it last time she was here. Cooking is not a favorite of mine but what I do cook is like 2nd nature. If I make say a lasagna, I will use a base recipe for the cheese mix then do my own thing.

About the cleanup: Am I the only one whose family all "help"? I wish they wouldn't. They ruin the atmosphere and make it harder for me in the long run.
I was sitting on the porch after dinner with a few other relatives when dh came out to tell me several relatives were loading the dishwashers.
He already knew I planned on handwashing most things: the sterling, crystal, old china, etc.

So I had to jump up and go take charge of the kitchen when I wanted to do was relax on the porch!

Haha bumblebeez, you are NOT alone! I like to have help doing basic clearing of the table, but no more. I do the stacking of rinsed stuff and then just leave it for later--I want to sit with my family and goof off and talk--not to clean my kitchen! Unfortunately my DH's family does not "get" it. It's like a runaway freight train of "helping" hands. I once turned to find DH's Grandmother holding a wire dishrack FULL of my wedding china. Yes, HOLDING it in mid-air..."where should I put this???" HOW ABOUT *DOWN*!!

I also hate that they swarm my leftovers with their empty coolwhip containers. I invited you to my house--but not to take MY leftovers---ARRRGH! Really it's just what you grew up with. THat's just how they do it.

I do think that the open-concept kitchen is partly to blame. When the kitchen was just another room with a door you could CLOSE, people could ignore it and RELAX. Now that my kitchen is all OPEN and in full view, no one can resist trying to clean it.

I feel your pain :)

also hate that they swarm my leftovers with their empty coolwhip containers. I invited you to my house--but not to take MY leftovers---ARRRGH!

LMAO!!! The way I feel; let me OFFER what to give to take home. We don't eat a lot of pies; so I appreciate people taking that, but I like to say how much if it stays home. The cheesecake, well, um, sorry but if you didn't get a piece when I served it; you won't be taking it home. lol That's the one thing everyone eats.

Wish people would take the dark meat home; but they don't so I use it in pot pie & stock. Stuffing, there's always more then enough for me to give away.

Yes, I like to clean up myself. Our gravy ladle was ruined by being put in the dishwasher. Most people know I'm a bit "Kate Gosselin" & know to just load the right side of the sink & counter & I will do the rest.

About the cleanup: Am I the only one whose family all "help"? I wish they wouldn't.

I hear you! My family can never figure out our separating Recyclable from Compost from Trash.

And after I tell them how happy I am eating a Low Carb diet they leave a pile of baked goods.

-Lena, the micromanager

Now is the time to start planning for Thanksgiving 2010.

Everyone just loves Alton Brown and his cooking shows and books explaining the geeky science side of cooking, but one of the unsung heros and geeky sidekicks to his show is Shirley O. Corriher.

She has a great book explaining the science of cooking - Cookwise: The Secrets of Cooking Revealed.

This book will explain why sauces fail, why pastries don't rise, why the turkey did not get brown and crispy, why.....and why...........

It also explains how to outfit your kitchen with the best tools for the job to ensure better results.

Also check out her book - BakeWise: The Hows and Whys of Successful Baking. I haven't read it because I don't really bake but I'm sure it is one of the bibles of baking.