Planning and preparation are key ingredients if you’re going to learn how to
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Let’s now take a quick look at preparing and cooking your basic Thanksgiving dinner ingredients:
Thanksgiving turkey gravy is a collagen-boosting bone broth that can be made about 3 days before Thanksgiving. Remove giblets, turkey necks, wings, or other inedible parts of the turkey that have partially flawed, cook into a thick broth and freeze. Reheat in a saucepan until hot and ready at Thanksgiving dinner.
There are many fall soups you could make with easy ingredients like butternut, peppers, broccoli or cauliflower, mixed vegetable, or even other meat-based soups like beef or chicken. Remember to remove soups and gravy from the freezer the night before Thanksgiving so you’re ready to just reheat and serve.
The Thanksgiving turkey is something that needs between 3 – 5 hours from start to finish to cook properly (depending on the size of the bird and your oven). Remember to marinate your turkey at least 12 hours ahead of time.
Once cooked, the turkey should rest in its own juices for at least 30 minutes before slicing. Oven space will be at a premium during this time, so use the resting time to warm up other oven-based sides and casseroles.
Cube and allow bread to stale 2 days ahead of Thanksgiving. If you are serving stuffing as a side, assemble it one day ahead of Thanksgiving dinner and bake once your turkey is resting.
Warm sides and casseroles should be prepared and refrigerated at least 2 days before Thanksgiving dinner. These dishes will require the oven space mentioned above, so be sure to consider the average length of cooking time for each of your dishes.
Give your oven a break and create mouth-watering, fresh salads from unbaked and raw vegetables. Be sure not to dress lettuce-based salads until ready for serving and don’t forget to chop any fresh herbs you’re going to use.
Once you’ve tried Correxiko’s home-made cranberry sauce, you’ll never buy the canned stuff again!
Serve cold or at room temperature at Thanksgiving dinner:
1 cup sugar
1 cup water
1 12-oz fresh or frozen cranberries
2 teaspoon orange zest
2 tablespoons Correxiko Marine Collagen
Salt to taste
Combine sugar and water in a small saucepan over low heat, and stir until sugar dissolves. Add cranberries and cook for roughly 10 minutes until they burst. Stir in orange zest and salt. Add Correxiko Marine Collagen to the mix and switch off the plate immediately, allowing the saucepan to gradually cool off.
Remove from heat and allow to cool completely. Transfer to a re-sealable container and refrigerate or freeze.
Both sweet and regular potatoes can be peeled and refrigerated the day before Thanksgiving. Cover potatoes in cold water until ready for use.
Thanksgiving dessert is not to be left until the last day, and you can make things a little easier for yourself by making and freezing pie dough at least 5 days before Thanksgiving. 2 days before, move the pie dough to the fridge to defrost. Bake the day before Thanksgiving, and top with custard or fresh cream.
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