12 Thanksgiving Day cooking tips: Frozen turkey, peel potatoes early, more

It's hours away before the biggest food holiday of the year. Did you remember to take the turkey out of the freezer days ago to thaw? Can you peel potatoes in advance to save time?

No worries. We’re here to help with that and a host of other tips to help in preparing a Thanksgiving Day feast.

Here are answers to some frequently asked questions:

QUESTION: I forgot to thaw the turkey; what should I do?

ANSWER: You needed to allow 24 hours of thawing time for every 5 pounds of turkey, but there is a quicker way. Make sure you have a clean bucket or container large enough so the bird can be completely submerged or you can use the kitchen sink. Leave the original wrapping on the turkey. Place the turkey in the bucket sink, breastside down, and cover with cold water. Change the water every 30 minutes. It will take about 30 minutes per pound for a whole turkey to thaw. A 10-12 pound bird will take about 6 hours to thaw. Once thawed, remove the original wrapping, neck and giblets. Proceed with your turkey recipe.

Q. Can you stuff the turkey in advance to save time?

A. No. The U.S. Department of Agriculture recommends not to stuff a turkey. But if you must, it's recommended to do so just before roasting the turkey. The issue revolves around whether the stuffing — because it comes in contact with raw juices — reaches a safe temperature in the center for consuming. And if it does reach that temperature in the center (165 degrees according to the USDA), chances are the meat will be overcooked. If you do choose to stuff the turkey, stuff it very loosely. An unstuffed turkey will cook in less time than a stuffed bird.

Q: I've been asked to roast a turkey at the last minute. What size bird should I buy?

A: If you're buying a turkey today, get a fresh one so you don't have to thaw it. Figure at least 1 pound of turkey per person. If you want generous leftovers, buy at least 1 1/4 pounds per person.

Q: Can you dry bread for stuffing quickly?

A: Cut the bread into 1/2-inch cubes. Place the cubes on a baking sheet and place in a 300-degree oven for about 30-40 minutes. The bread should dry but not brown.

More: Classic Bread Stuffing with Dried Cherries and Apples

Q: Can you peel potatoes in in advance?

Yes. Peel the potatoes, place them in cold water, and store them in the refrigerator 4-12 hours in advance. Put a slice of bread in the water to prevent browning. When you're ready to cook, drain, rinse, and cook as directed.

Q: Can I make mashed potatoes in advance?

A: You can, though flavor and texture may suffer. If fluffy mashed potatoes are a must, it's better to do it only an hour before serving. (see next question.)

Q: Is there a trick to creamy mashed potatoes?

A: Once you cook the potatoes, let them drain well. To avoid gummy and lumpy mashed potatoes make sure the milk, cream, or half and half (or liquid of choice) is warm. Using cold liquid will make the potatoes tough and gummy. Also, make sure the butter is at room temperature. To mash, using a potato ricer will also help make fluffy mashed potatoes. (See our recipe below for Best-Ever Mashed Potatoes.)

Q: How can I keep mashed potatoes warm?

A: If you make mashed potatoes in advance, use your slow cooker (a.k.a. Crockpot) to keep them warm. Use the low setting and keep them in the slow cooker for no longer than four hours. Add a little warm cream to the slow cooker bottom before heating.

Q: Can you prepare ingredients for side dishes and stuffing in advance?

More: Thanksgiving recipe: Hasselback Butternut Squash with Bay Leaves

A: Yes. Prep vegetables (chop, dice, cube) and other ingredients for side dishes, stuffing, and dressing the day before (that's today!) and keep them separate in plastic sealable bags in the refrigerator. If you are putting meat such as sausage in the stuffing, cook it now and store it in the refrigerator.

Q: How can you check for turkey doneness if you don't have an instant-read thermometer?

A: Figure about 15 minutes per pound at 325 degrees — a 10-pound unstuffed turkey will take about three hours. The turkey is done when the juices run clear when the meat is pierced. If the skin on the turkey looks like it's getting too brown, tent with foil. If you have an instant-read thermometer (and one is highly recommended) the turkey should register 165 degrees, according to the U.S. Department of Agriculture (USDA.)

Q: When should the turkey be carved?

A: It's important to let the turkey rest before carving so the slices hold together. Transfer it to a platter and tent with foil. Allow the bird to rest for at least 20 minutes — it will stay hot and the juices will settle. Make the gravy using the pan drippings while the turkey rests.

Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@freepress.com. Follow @SusanMariecooks on Twitter. Subscribe to the Free Press.

Best-ever mashed potatoes

Serves: 8 / Preparation time: 10 minutes / Total time: 20 minutes

Using hot milk prevents the potatoes from becoming gummy. See below for variations.

4 pounds russets or Yukon Golds, peeled and quartered

3/4 to 1 cup hot milk or half-and-half

6 tablespoons butter, cut into pieces

1 teaspoon salt or to taste

1/2 teaspoon freshly ground pepper or to taste

Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil, reduce the heat, cover, and cook 15-20 minutes, or until tender. Drain the potatoes in a colander.

Return the hot potatoes to the pan and mash until smooth with a potato masher.

Gradually add 3/4 cup of the hot milk, butter, salt, and pepper while continuing to mash the potatoes until fluffy. Add the remaining milk if necessary.

Variations to add to potatoes while they cook: Peeled, whole garlic cloves, or mash them with the potatoes. Peeled and quartered rutabaga, celery root, turnip, or parsnip.

Variations to mix into the cooked, mashed potatoes: Freshly chopped herbs such as parsley, dill, sage, and rosemary; roasted garlic; nonfat chicken broth instead of milk; favorite cheeses, shredded or crumbled.

From and tested by Susan Selasky.

This article originally appeared on Detroit Free Press: Cooking tips to help prepare Thanksgiving turkey and side dishes