Preparing a big Thanksgiving meal can be hectic, and if you’re not organized, it can quickly spiral out of control leaving you frustrated, over and undercooking dishes, and eating later than planned. After cooking for our big family for so many years, I’ve created a schedule that keeps me on track.
I list out everything that has to be done the entire week of Thanksgiving, a full menu, number of guests, etc. The schedule is also very helpful if/when someone comes into the kitchen and asks if they can help. A quick glance at the list allows you to delegate one of the to do items.
I've created a schedule that that you can use, making adjustments as needed to account for new guests, different dishes, etc. I hope this helps you enjoy your Thanksgiving with your family and friends.
From my kitchen to yours... Happy Thanksgiving!
This recipe is inspired by the beautiful Katie Lee from Food Network. Her recipe has a little more fat content, and has a sweet and savory element. My version is savory with a lemon herb compound butter. It'll make your mouth water y'all.
And the croutons that are slow baked in the bacon fat... Lawd. Have. Mercy. They're like little crunchy bacon crouton presents for your tastebuds, because let's be honest. Bacon makes everything better.
My recipe for the compound butter is about double of what you actually need for the turkey breast. It's so good, you'll want the extra to slather over fluffy rolls, or a crusty slice of bread. You're gonna love me for this compound butter, y'all. So good.