My two-week countdown to Thanksgiving helps you get organized, so that the day
of the feast is easy and relaxed.
TWO WEEKS AHEAD
Browse your recipe collection to work out a menu. What are your favorites: Where is there room for a little experimentation?
Pick up some turkey wings in preparation for making and freezing a big batch of turkey stock. (recipe below).
Start planning your table decorations.
Creat one big master shopping list, dividing it into three sections: buy-non perishables (wine, canned pumpkin, frozen turkey). items for the one-week-ahead grocery run, and perishables to buy on November 23 or 24.
Check that you have all the kitchen equipment necessary to make the turkey and other dishes on the menu.
Golden Turkey Stock
4-1/2 pounds turkey wings, cut in half
1 large onion, chopped
1 large carrot, chopped
1 large celery chopped
6 fresh italian parsley sprigs
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon whole black peppercorns
Preheat oven to 400 degrees F. Arrange wings in large roasting pan. Roast until deep brown turning once, about 2 hours total.
Transfer wings to a large bowl. Spoon 3 tablespoons turkey fat from roasting pan into pot (reserve roasting pan). Add onion, carrot, and celery to pot. Saute over medium heat until vegetables are golden, about 20 minutes. Add turkey wings to pot. Add 2 cups of water to roasting pan; place over 2 burners and bring to a boil, scraping up browned bits. Add liquid to pot. Add remaining ingredients and enough cold water to cover wings by 1 inch.
Bring water to boil. Reduce heat to medium-low, simmer uncovered until stock is very flavorful and reduced to about 8 cups, about 2-1/2 hours. Strain stock into large bowl. Cool 1 hour, then chill until cold, about 3 hours. Spoon off fat from surface before using. Can be made 3 days ahead or frozen two weeks ahead.