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Freeze* |
Refrigerate |
Reheat** Microwave |
Reheat Oven |
Reheat Stovetop |
|
Pie Crust |
Yes, up to 2 months. Double wrap. Can roll and store or prepare in pie pan and then freeze. Defrost in refrigerator overnight before rolling. |
Can be refrigerated overnight either rolled out in a pie plate or as a flattened ball. |
No. |
NA |
NA |
Rolls |
Yes. Good recipes are rolls such as Parkerhouse yeast rolls. These can be cooked and then frozen. |
Better not to, can be stored for a day in plastic bag at room temperature. |
No. |
Heat oven to 350F and warm for 10 minutes. |
NA |
Stuffing |
Stuffing can be frozen after being cooked for up to one month. Or uncooked stuffing ingredients can be frozen separately. |
Stuffing can be assembled and refrigerated up to 24 hours before cooking |
High heat for 3 minutes. Stir thoroughly and cook on high heat for 2 more minutes |
Add ¼ cup of chicken stock or water, stir and cover. Bake at 350 for 10-15 minutes or until warmed through. |
NA |
Turkey Gravy |
Do not freeze, or thicken with arrowroot instead of flour. |
Yes. |
Yes. Heat on high for two minutes. Stir. Heat for another minute or two. |
NA |
Yes. Warm in a sauce pan over medium-low heat (do not boil) stirring frequently until hot. |
Butternut Squash Soup |
Yes. |
Yes. |
Yes. Heat on high for 2 minutes. Stir. Heat for another 2 minutes. |
||
Cranberry Sauce |
Not recommended. |
Yes |
NA |
NA |
NA |
Mashed Potatoes |
Yes. |
Yes. |
Yes. Heat for 3 minutes on high, stir, and heat another 2 minutes on high. |
Yes. Heat oven to 350F. Spread in a casserole and heat for 30 minutes. Stir before serving. |
Yes. Warm in a sauce pan over low heat stirring frequently until hot. |
Turkey Breast |
Yes. Thaw for at least two days in refrigerator. |
Yes. |
Yes. Should be sliced before heating. Spread on a plate, cover, and heat at medium for 3 minutes. Rotate 1/4 turn and heat at medium for another 3 minutes. |
No. |
NA |
Turkey |
Yes. Thaw for 2 - 4 days in refrigerator. |
Yes. |
Yes. Should be sliced before heating. Spread on a plate, cover, and heat at medium for 3 minutes. Rotate 1/4 turn and heat at medium for another 3 minutes. |
No. |
NA |
Sweet Potato or Yam Casserole |
Yes. |
Yes. |
Yes. Heat for 3 minutes on high, stir, and heat another 2 minutes on high. |
Yes. Heat oven to 350F. Spread in a casserole and heat for 30 - 45 minutes. Stir before serving. |
Yes. Warm in a sauce pan over low heat stirring frequently until hot. |
Green Beans |
Yes. |
Yes. |
Heat at high for 3 minutes. Stir. Heat another 3 minutes at high. |
Yes. Heat oven to 350F. Spread in a casserole, cover, and heat for 30 - 45 minutes. |
Yes. Warm in a sauce pan over low heat stirring frequently until hot. |
Brussels Sprouts |
Yes. |
Yes. |
Heat at high for 3 minutes. Stir. Heat another 3 minutes at high. |
Yes. Heat oven to 350F. Spread in a casserole, cover, and heat for 30 - 45 minutes. |
No. |
Turkey Brine |
NA |
NA |
NA |
NA |
NA |
Roasted Root Vegetables |
Yes. |
Yes |
Heat at high for 3 minutes. Stir. Heat another 3 minutes at high. |
Yes. Heat oven to 350F. Spread in a casserole, cover, and heat for 30 - 45 minutes. |
No. |
*Unless otherwise specified, anything that is frozen should be thawed for 24 hours in the refrigerator before heating.
**Microwave ovens vary in size, power, and general heating characteristics so it is impossible to provide perfect instructions for heating food in one. But in general:
1) Solid meat (such as turkey( should be heated at medium and only until thoroughly warm -- not hot. High power will dry out and toughen meat. If your oven doesn’t have a carousel, rotate the plat half way through the heating period.
2) Vegetables can be heated on high, but should generally be stirred half-way through the heating period.
If you have questions while you are carving, give us a call. One of the initial inspirations behind ChefsLine was Chef Cary. Chef Cary Wolfson coached a frantic friend through the entire process of de-boning a turkey. Trust us - we can help you every step of the way to dinner time!
First, unhinge the legs and remove the entire leg (thigh and leg) at the joint which can be found at the base of the thigh. Gently pull apart the leg and the joint will become visible. Using a sharp carving knife, cut just past the joint ball and the entire leg will separate easily. Repeat steps for the other leg. Set aside for carving later.
Second, remove both the wings by making a cut , again at the joint, where the wing meets the upper breast. Repeat steps for the other wing. Set aside for later use.
Third, once both legs and wings are removed, the breast will be easily accessed. First, make a deep horizontal cut at the base of the breast. Then carve the breast by making thin or thick vertical slices downward that meet the initial horizontal cut. This will insure beautiful even slices even a butcher will be proud of!
Fourth, to carve the leg, separate the leg from the thigh by making a cut just at the base of the joint and cut through. The thigh since it is more muscular will not yield the even slices as attained by the breast. We suggest cutting along the bone and make as even uniform slices as possible.
Fifth, the leg will be very fibrous, so we suggest, cutting off all the meat best as possible, then remove the thin bone like filaments that will be imbedded in the meat.
Lastly, remember, no matter how you carve it, the turkey will be delicious, so don't be intimidated.
