Economizing a Thanksgiving Feast: Tips from Professional Caterers
If time and money have been difficult to come by this Thanksgiving, Events of Excellence, a professional catering company with over thirty years of experience, has found solutions to plan a stress-free Thanksgiving feast in our high paced, budgeted economy.
Sunnyvale, CA, November 20, 2008 --(PR.com)-- Planning and executing an effortless day of Thanksgiving cheer is hard enough under the most perfect conditions. Not only is extra cash difficult to find because of our current economy but also is the time needed to prepare an ideal feast for 10-20 people. There are simple solutions that will give any host the freedom to relax and enjoy themselves as much as their guests on the big day.
Save time. Visit the supermarket during “off-hours”. Avoid the bulk of traffic by arriving early in the morning or late in the evening. If time is extremely limited, purchase side dishes or the entire meal from a local catering company. Caterers gear up during the holiday season preparing large amounts of festive cuisine. Some companies are willing to package specific portions of their dishes and will allow pick-up at their facility the day before Thanksgiving. (Pick-up can be significantly cheaper than full serviced catering). Also, make sure to ask for a "garnish bag" when ordering. -Sprigs of rosemary to place around turkey, chopped parsley to sprinkle over mashed potatoes or a floral adornment to place on the salad. Garnishing always completes the presentation.
Save money. Make sure to always utilize a super market’s savings card. Saving can be huge. Or, shop at wholesale stores. Canned and dry goods are most always on sale during the holidays. Take advantage and stock up. Frozen turkeys are often a popular purchase and are less expensive than fresh. - If buying frozen, always make sure to "brine" first. Brining will retain moisture and enhance flavor. *(See Events of Excellence recipe to follow).
Events of Excellence Catering is a family owned and operated company with over thirty years of exceptional service in the industry, consistently ranked among the top ten of the Business Journal's list of caterers. The company maintains membership in the following professional organizations; National Association of Catering Executives, Local Chamber of Commerce and the Better Business Bureau.
Services are available for all business and private/social events and functions including wedding events, corporate events, business luncheon and dinner meetings, open houses, barbecues, holiday parties, and more. For more information, visit our website or call 408-739-3732.
* Perfect Holiday Turkey
For a perfectly juicy & tender turkey, brining is a must.
Brine for a 12-16 pound turkey:
1 cup salt
1 cup brown sugar,
2 ½ gallons water
Celery – several sticks, preferably with dark green leaves
3 or 4 yellow onions quarter and/or other preferred vegetables
Sage and other herbs of choice
Citrus Brine: Use salt, brown sugar, water with oranges & lemons cut in quarters.
Mix ingredients in large container, place turkey in brine and chill in refrigerator for at least 24 hours. When ready to roast, remove turkey from brine, pat dry, trestle legs, rub turkey with vegetable oil & place on roasting pan in a preheated 350 oven for 4 ½ - 5 1/2 hours.
Testing for Doneness:
Drumstick test – when pressing on meat leg should feel soft. When moving leg up and down, it should move easily or twist out of joint. Breast should register 195 degrees in center of the meat. (Thermometer should not touch the bone when placing.)
The larger the bird the less cooking time per lb. of meat is required. For example, a 20lb. turkey is approximately 71/2 hrs.
Good Gravy Tip:
If making your own gravy from pan drippings, pour 1 C. of a good chardonnay over the turkey breast in the last ½ hour of roasting. This adds a distinct wonderful flavor to the end product.
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Save time. Visit the supermarket during “off-hours”. Avoid the bulk of traffic by arriving early in the morning or late in the evening. If time is extremely limited, purchase side dishes or the entire meal from a local catering company. Caterers gear up during the holiday season preparing large amounts of festive cuisine. Some companies are willing to package specific portions of their dishes and will allow pick-up at their facility the day before Thanksgiving. (Pick-up can be significantly cheaper than full serviced catering). Also, make sure to ask for a "garnish bag" when ordering. -Sprigs of rosemary to place around turkey, chopped parsley to sprinkle over mashed potatoes or a floral adornment to place on the salad. Garnishing always completes the presentation.
Save money. Make sure to always utilize a super market’s savings card. Saving can be huge. Or, shop at wholesale stores. Canned and dry goods are most always on sale during the holidays. Take advantage and stock up. Frozen turkeys are often a popular purchase and are less expensive than fresh. - If buying frozen, always make sure to "brine" first. Brining will retain moisture and enhance flavor. *(See Events of Excellence recipe to follow).
Events of Excellence Catering is a family owned and operated company with over thirty years of exceptional service in the industry, consistently ranked among the top ten of the Business Journal's list of caterers. The company maintains membership in the following professional organizations; National Association of Catering Executives, Local Chamber of Commerce and the Better Business Bureau.
Services are available for all business and private/social events and functions including wedding events, corporate events, business luncheon and dinner meetings, open houses, barbecues, holiday parties, and more. For more information, visit our website or call 408-739-3732.
* Perfect Holiday Turkey
For a perfectly juicy & tender turkey, brining is a must.
Brine for a 12-16 pound turkey:
1 cup salt
1 cup brown sugar,
2 ½ gallons water
Celery – several sticks, preferably with dark green leaves
3 or 4 yellow onions quarter and/or other preferred vegetables
Sage and other herbs of choice
Citrus Brine: Use salt, brown sugar, water with oranges & lemons cut in quarters.
Mix ingredients in large container, place turkey in brine and chill in refrigerator for at least 24 hours. When ready to roast, remove turkey from brine, pat dry, trestle legs, rub turkey with vegetable oil & place on roasting pan in a preheated 350 oven for 4 ½ - 5 1/2 hours.
Testing for Doneness:
Drumstick test – when pressing on meat leg should feel soft. When moving leg up and down, it should move easily or twist out of joint. Breast should register 195 degrees in center of the meat. (Thermometer should not touch the bone when placing.)
The larger the bird the less cooking time per lb. of meat is required. For example, a 20lb. turkey is approximately 71/2 hrs.
Good Gravy Tip:
If making your own gravy from pan drippings, pour 1 C. of a good chardonnay over the turkey breast in the last ½ hour of roasting. This adds a distinct wonderful flavor to the end product.
###
Contact
Events of Excellence Catering and Event Planning
Jamie Church
408-739-3732
eventsofexcellence.com
Dustin Eisenhauer
408-739-3732
Jamie Church
408-739-3732
eventsofexcellence.com
Dustin Eisenhauer
408-739-3732
Contact
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