Thanksgiving is just around the corner and families will soon be gathering for the holiday. Turkey is the “main center” for the meal, so it is no wonder that there are many things to take into consideration. When you can prepare your turkey the day prior to your gathering, it makes for a lot less stress. Make-Ahead Turkey is a recipe that you may like to try.

A few turkey facts that may be helpful are:

* Recommended thawing time is 24 hours for every 5 pounds of turkey.

* When deciding what size turkey to buy, allow 1 to 1 1/2 pounds per person that you will be having for dinner.

* Cooking time should be 20 minutes per pound.

* The turkey should rest for 30 minutes before carving.

Make-Ahead Thanksgiving Turkey

Ingredients:

1 bunch fresh thyme

1 bunch fresh rosemary

1 18-pound turkey, cut into 2 boneless breasts, 2 legs and 2 thighs (both bone in) by your butcher

2 sticks (1 cup) salted butter, cut into cubes

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 cup chicken broth

Directions:

1. Day before serving, preheat the oven to 350 degrees.

2. Put the thyme and rosemary on the bottom of a baking sheet. Put the turkey pieces on top with the cubed butter, drizzle with the olive oil and sprinkle with the salt and pepper. Roast, basting from time to time and checking for doneness every 15 minutes for 1 hour of cooking until the meat reaches 165 degrees. This may take about 1 1/2 hours. After removing the turkey from the oven, let it rest, covered in foil for 45 minutes.

3. Carve the breasts and thighs into slices (keep the legs whole), then arrange on a fresh baking sheet. Cover and refrigerate.

4. On the day of serving, let the turkey come to room temperature. Preheat the oven to 350 degrees.

5. Drizzle the chicken broth over the turkey, cover again with foil and roast until it registers 165 degrees, about one hour.

Sweet Macaroni Salad

This recipe is similar to what you may have purchased at a local deli and is one that will likely be loved by many.

Ingredients:

16 ounces elbow macaroni, cooked

1 medium carrot, shredded

1 large green pepper, chopped

1 medium red onion, chopped

2 cups mayonnaise

14-ounce can sweetened condensed milk

1 cup granulated sugar

1 cup apple cider vinegar

1 teaspoon salt

1/2 teaspoon pepper

Instructions:

In a large bowl, combine macaroni, carrots, green pepper and onion.

Whisk mayo, milk, sugar, vinegar, salt, and pepper until smooth in a small bowl.

Pour over the macaroni mixture. Toss to coat. Cover and refrigerate overnight.

Loaded Mashed Potato Casserole

These will be a hit with your family. It is so delicious.

Ingredients:

5 1/2 cups mashed potatoes

1/2 cup milk

1 (8-ounce) package cream cheese, softened

1 (8-ounce) carton sour cream

2 teaspoons dried parsley

1 teaspoon garlic salt

1/4 teaspoon ground nutmeg

3/4 cup shredded cheddar cheese

6 slices bacon, crisply cooked and crumbled

Instructions:

Combine all ingredients, except cheddar cheese and bacon, in a large mixing bowl. Beat at medium-high speed with an electric mixer until smooth. Spoon into a lightly-greased 9-by-13-inch baking dish. Top with cheddar cheese and bacon. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 10 more minutes, or until the cheese melts. Yield: 12 servings

Spinach Tortilla Roll-Ups

Many people like to prepare a Thanksgiving appetizer because sometimes it takes more time than anticipated preparing your meal. Having an appetizer ready and available can help when your guests get the munchies.

You’ll want to add these Spinach Tortilla Roll-ups to your appetizer recipes.

Ingredients:

1 box frozen chopped spinach (thawed and drained well, squeeze out liquid)

1 cup mayonnaise

1 cup sour cream

1 package Hidden Valley Ranch dressing

Shredded carrots

Bacon bits

Flour tortillas

Instructions:

Mix the first four ingredients, spread on tortillas, sprinkle carrots and bacon bits on top. Roll up and cut into bite-size pieces.

Loretta’s Tips:

Frozen Bread

Put frozen bread loaves in a clean brown paper bag and place for five minutes in a 325-degree oven to thaw completely.

Avoiding Boil-overs

Add a lump of butter or a few teaspoons of cooking oil to the water. Rice, noodles or spaghetti will not boil over or stick together.

Happy Cookin’ and Happy Thanksgiving!

Loretta Krahling is a columnist with over 38 years of newspaper experience. Have any favorite recipes or tips you would like to share? Email them to krahling@gmail.com.