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Kick Off Your Week with Fun, Facts & a Whole Lot More from the Monday Moment with Medallion
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A Monday Moment with Medallion
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You are part of a very special list. Not everyone can get our Monday Moment with Medallion. Only manufacturers, bottlers, brand managers, marketing specialists, webmasters, and merchant account providers receive this publication.
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Taming the Turkey: A Guide to Thanksgiving Logistics from Medallion Fulfillment
Thanksgiving is a beautiful, chaotic masterpiece of logistical planning. It's a time for gratitude, family, and testing the structural integrity of your dining room table. We believe every large-scale operation, whether it's shipping thousands of packages or serving a dozen relatives, requires a solid strategy. So, let's break down the glorious, messy business of a family Thanksgiving.
The Good: Flawless Execution
When everything aligns, Thanksgiving is a sight to behold. It's the perfect inbound shipment of relatives arriving on time, their assigned dishes in tow. The turkey—the star of the show—is cooked to golden perfection, not a moment too early or too late. Side dishes are organized with military precision, moving from the kitchen staging area to the dining room table without a single collision.
This is the operational dream. It's like watching our warehouses in LA and Boston during peak season—a symphony of moving parts working in perfect harmony. Everyone knows their role, every item is accounted for, and the end result is pure satisfaction. It's a rare and beautiful thing.
The Bad: Inevitable Bottlenecks
Of course, perfection is elusive. More often, Thanksgiving logistics hit a few snags. Uncle Barry inevitably brings a store-bought pie when he was assigned mashed potatoes, creating a critical inventory shortage. Two cousins show up with the exact same green bean casserole, leading to redundant stock that no one really wanted in the first place.
This is the supply chain disruption of the holidays. The oven becomes a bottleneck, with dishes jockeying for limited space like cargo ships waiting at a backed-up port. You're left managing expectations, making last-minute substitutions, and trying to keep the whole operation from grinding to a halt over a lack of gravy boats.
The Ugly: Total System Meltdown
And then there's the ugly. This is when the turkey is still frozen solid an hour before dinner. This is when the political "discussion" between your brother-in-law and your grandpa reaches a DEFCON 1 level of intensity. This is when a forgotten pecan pie sets off the smoke alarm, sending everyone into a state of panic while the dog makes a strategic move on the appetizer platter.
It's a total system failure. The carefully planned workflow collapses into a free-for-all of flying opinions and burnt crusts. At this point, all you can do is triage the situation, open another bottle of wine, and appreciate the chaos. After all, managing complex, unpredictable scenarios is what we do best—whether it's a holiday dinner disaster or ensuring your clients' products get where they need to go, no matter what.
From our team to yours, we wish you a holiday filled with more good than ugly. And if your logistics get a little messy, just remember: it makes for a better story next year. Happy Thanksgiving!
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How to Brine Your Turkey Without Losing Your Mind
So, you've decided to brine your Thanksgiving turkey. Welcome to the next level of holiday cooking! Brining is the secret to a juicy, flavorful bird and avoiding that dreaded dry texture that haunts so many Thanksgiving tables. Think of it as a spa day for your turkey before its big moment. Here's how to do it without having a complete meltdown.
What You'll Need (The Cast of Characters):
• A turkey (obviously)
• A large container: a cooler, a big stockpot, or a brining bag. Something big enough to hold your bird and a lot of liquid.
• 1 cup of kosher salt
• 1 cup of brown sugar
• 2 gallons of water or a mix of water and apple cider
Aromatics: This is your chance to get creative! Think peppercorns, bay leaves, orange peels, fresh rosemary, thyme, and a few smashed garlic cloves.
The Not-So-Secret Steps to Brining Glory:
Make the Magic Potion: In a large pot, bring half a gallon of your water to a boil. Add the salt and sugar, stirring until they completely dissolve. This is your brine base. Remove it from the heat and let it cool. Do not, under any circumstances, pour hot liquid over a raw turkey unless you're aiming for a very strange soup.
Combine and Chill: Pour your cooled brine base into your chosen large container. Add the remaining 1.5 gallons of cold water or cider, along with all your fun aromatics. Give it a good stir. The liquid should be completely cold.
The Turkey Dunk: Gently lower your thawed, naked (giblets removed!) turkey into the brine. Ensure the bird is fully submerged. If it tries to float, you can weigh it down with a heavy plate. It's like a little poultry submarine mission.
Wait Patiently: Cover your container and place it in the refrigerator for at least 8 hours, but no more than 18. This is the perfect time to catch up on holiday movies or question your life choices.
Rinse and Dry: After its long bath, remove the turkey from the brine. Give it a thorough rinse inside and out with cold water. Pat it completely dry with paper towels. A dry skin is key to getting that crispy, golden-brown finish everyone dreams of. Now, your turkey is prepped and ready for roasting.
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How to Safely Thaw a Frozen Turkey in Two Days or Less
That holiday turkey you bought is currently a frozen boulder taking up an entire shelf in your freezer. It stares back at you, a formidable opponent in your quest for a perfect holiday meal. Fear not, brave home cook. You can conquer this icy beast in two days or less without resorting to power tools or leaving it on the counter to become a bacterial playground.
Your safest and most reliable ally is your refrigerator. It's the slow and steady method. Just clear a space (good luck with that) and place your frozen turkey, still in its wrapper, on a rimmed baking sheet to catch any drips. This method requires foresight, as it takes about 24 hours for every four to five pounds of turkey. So, a 20-pound bird needs a good four days. If you're short on time, this isn't the plan for you.
Enter the cold-water method, the express lane of turkey thawing. Submerge your wrapped turkey in a sink or large container full of cold water. The key here is to change the water every 30 minutes to keep it from getting too warm. It's like a spa day for your turkey, minus the fluffy robe. This process takes about 30 minutes per pound, meaning that 20-pound bird can be ready in about 10 hours.
Whichever path you choose, remember to wash your hands and sanitize any surfaces the raw turkey touches. Defeating the frozen turkey is a major victory, but a safe and delicious meal is the ultimate prize. Happy cooking!
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Coming Soon the Medallion Referral Program
Looking to easily earn some cash? Medallion Fulfillment & Logistics has a new referral program in the works right now. It will be easy to get started and is simple to do. We will let you know when it launches.
Please visit our website for more information on Medallion Fulfillment & Logistics.
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Who's going to warehouse and ship your client's products?
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