5 Plumbing Tips for a Stress-Free Thanksgiving

undefined

It’s important to know that your garbage disposal can only handle so much, and sometimes, it can’t handle many different types of foods and liquids. Be mindful of what you’re putting down your garbage disposals.


The Don’ts:
Celery, Potatoes, Carrots, Onions, Lettuce, Grease, Oil, Fat, Bones, Egg Shells, Pastas, Rice, Coffee — all of these items are difficult for the blades to grind up and cause more blockage in your drains. For a full list, click here.

The Do’s:
Keep your garbage disposal clean by pouring a small amount of dish soap inside and run it with some cold water. You can even use a few slices of a lemon peel for a fresh scent!

Always run cold water when you turn your garbage disposal on.

If your garbage disposal is broken, don’t try to fix it yourself. This type of project is not DIY — give us a call before attempting the fix yourself.

Tip #2

The only thing that should be flushed down your toilet is toilet paper and human waste!
If you’re having overnight guests or you’re hosting Thanksgiving, chances are somebody won’t follow your “toilet paper only rule.” It may be worth posting a sign in your bathroom that warns your guests to not flush the following items:
  • Sanitary napkins/feminine products
  • Flushable wipes
  • Cleaning wipes
  • Facial Cleansing Pads
  • Cotton Balls & Swabs
  • Paper towel

Tip #3

Dispose of oily, greasy or fatty foods or liquids in the trash. Take a paper towel and wipe the food and grease into the garbage before washing it in the sink or placing it in the dishwasher. The fat and grease will solidify and can cause clogs.

Tip #4

If you are hosting overnight guests have them wait 10-15 minutes between showers. This will allow for the drain to proper clear as well as the hot water to replenish. If your guests have long hair, you may use a shower strainer to keep the hairs from entering the drain.

Tip #5

Fix the existing plumbing issues BEFORE Thanksgiving and before your guests arrive. If you have leaky faucet, clogged or slow running drain, a water heater on its last leg, or you’re having garbage disposal issues, give us a call to fix those problems TODAY!

It’s important to us that our customers enjoy their holiday without having to worry about their plumbing. If you run into a Thanksgiving Day plumbing disaster, have no fear. Our technicians will be ready to assist you and get your house back in working order. Give us a call or schedule a service online to take care of existing issues prior to Turkey Day!

undefinedThe Perfect Turkey Brine Recipe (courtesy of thekitchen.com)

INGREDIENTS:

  • 1 whole turkey
  • Aromatic options: bay leaf, peppercorns, cloves, juniper berries, allspice berries, orange peels, lemon peels, etc.
  • 4 quarts cold water, divided
  • 1 cup kosher salt, or 3/4 cup table salt
  • ½ cup brown sugar

EQUIPMENT

  • 1 large pot or bucket with a lid
  • Measuring cups and spoons
  • Paper towels

INSTRUCTIONS

  • Find a pot and make fridge space. Find a pot or food-safe bucket large enough that you will be able to entirely submerge the turkey. Next, clear some refrigerator space and make sure your pot will fit.
  • Place the turkey in the pot. Unwrap your turkey and remove the giblets, then transfer it to the pot. Add any aromatics you'd like to use.
  • Mix the brine solution. Heat 1 quart of water in the microwave until warmed — it doesn't need to come to a boil, just be warm enough to dissolve the salt. Add the salt and the brown sugar and stir until dissolved. Let the liquid cool slightly; it's fine if it's still a touch warm.
  • Pour the brine solution over the turkey. Pour the salt/sugar water over the turkey.
  • Pour the remaining 3 quarts of water over the turkey. Add the remaining 3 quarts cold water. This dilutes the brine solution to the best ratio for brining and also helps further cool the solution.
  • Make sure the turkey is completely submerged. If needed, prepare more brine solution at a ratio of 1/4 cup salt per quart of water to completely submerge the turkey.
  • Cover and refrigerate. If the turkey floats, weigh it down with a dinner plate. Cover and place it in the refrigerator.
  • Brine for 12 to 24 hours. Brine the turkey in the refrigerator for 12 to 24 hours.
  • Rinse the turkey in cool water and pat dry. Rinse the turkey under cold running water. Remove the turkey from the brine and pat dry with paper towels. Clean your sink thoroughly after doing this step to avoid cross-contamination.
  • Dry for another 24 hours for crispier skin (optional). If you have time, let the turkey air-dry overnight in the refrigerator. Place the turkey on a roasting rack set inside a roasting pan and cover loosely with plastic wrap to prevent cross contamination. This drying step will give your turkey crispier skin.
  • Roast as usual, but check your turkey early. You can roast the turkey either immediately after brining or after air-drying. I've found that brined turkeys tend to cook a bit more quickly, so roast as usual, but start checking the turkey's temperature an hour before the end of your estimated cooking time.
Categories: