Elena Veselova/ShutterstockIf you're looking to post a cool video on social media, deep-fried turkeys tend to get a lot of love. For a great snapshot of the picture-perfect stuffed turkey, a roasted turkey has a classic look that's sure to impress everyone at the table.
iStock.com/Rike_If you go with a frozen turkey, make sure you give it plenty of time to thaw completely. To avoid harmful bacteria growth and to ensure even defrosting, the USDA recommends defrosting your bird in the refrigerator. You should plan for one full day of defrosting for every 4-5 pounds. So if your turkey weighs 15 pounds, budget four days for it to thaw. Don't count Thanksgiving as a defrosting day; that's a cooking day. So put that 15-pound bird in the fridge on Sunday morning at the latest. Once thawed, it'll stay fresh for another three days, so don't be afraid to give it even five or six days to fully thaw.
Sparkle1111112/ShutterstockFIX: WHAT SIZE TURKEY TO BUY | Frozen whole turkeys can range from about 10 to 32 pounds, so it can be hard to know what size turkey you need when you walk up to the poultry section at your grocery store. Buying too small of a bird means your guests may go home hungry, and buying too big of a bird will be a waste of money
lissart/E+ via Getty ImagesSOUTHERN SAUSAGE BALLS | These Southern sausage balls require only four ingredients and are ready in 30 minutes. For the Southern Sausage Balls recipe, click here.
Africa Studio/ShutterstockCooking and kitchen safety is a definite concern, so you want to make sure you're well-prepared for whichever option you choose. Deep-frying a turkey is a notoriously dangerous endeavor. Not only is there a chance of spilling or getting splashed with hot oil, but just the fact that you have hot oil over an open flame makes the method especially dangerous. Deep-fryers have been known to cause fires and explosions when the utmost care isn't taken, and a lot of safety gear — such as gloves, an apron and clothes that cover your skin — is required. A conventional oven is pretty safe, although there is the risk of burning yourself if you're not careful when taking your roast out or putting it in. A bulky air-fryer can pose a hazard if not placed in the right spot, and it can get pretty hot to the touch as well. An oven or air-fryer is probably your best option safety-wise, depending on how crowded your kitchen is, whether or not you have children or pets running around and other factors. Now that you know your options when it comes to cooking your turkey, here are the answers to more of your Thanksgiving questions.
Ronda Kimbrow Photography via Getty ImagesJALAPENO CORNBREAD | If you're from the South, then you know there's no Thanksgiving without cornbread. This jalapeño cheddar cornbread can easily be made in a cast-iron pan. For the Jalapeno Cornbread recipe, click here.
Kristen Mendiola / The Daily Meal; Shannon Kinsella / food styling
iStock.com/DebbiSmirnoffFIX: HOW TO STORE LEFTOVERS | When you've finished dinner and are putting away your Thanksgiving leftovers, use the carcass right away to make a comforting soupMore Top Picks Breast Pump
. If that feels like too much of a task right after you've already cooked a massive meal, feel free to store the turkey bones in the freezer until you are ready to use them.
Andrey_Popov/ShutterstockWHAT TEMPERATURE SHOULD THE OVEN BE AT? | For a classic Thanksgiving turkey recipe, your oven should be set to 325 degrees.
iStock.com/SolStockWHAT COMMON MISTAKES DO THANKSGIVING GUESTS MAKE? | It's not always easy to be polite, and holiday guests will make all sorts of etiquette blunders. Some of the more common etiquette mistakes Thanksgiving guests make include bringing along uninvited plus-ones, arriving super early (or super late) and starting family fights and drama.
iStock.com/jgareriFinally, the moment you've been waiting for: the carving. Instead of slicing right into the breast (and ensuring that only those first, awkward slices get all the skin), start by removing the legs and thighs by gently running your knife down the seam separating them from the breast, right through the joint, then remove the thigh bone and slice it lengthwise. Next, remove the wings, and finally the individual breasts, gently running the knife alongside the outside of the ribcage. Slice the breasts against the grain, making sure that each slice has some skin attached (here's a handy video with step-by-step instructions). Finally, sit down and enjoy the fruits of your labor alongside your loved ones and a pile of all the best Thanksgiving side dishes.
Jacqui Wedewer/The Daily MealROASTED KABOCHA SQUASH SOUP | This roasted kabocha squash soup is the way to go. Packed with a variety of autumnal flavors, this starter is guaranteed to impress. For the Roasted Kabocha Squash Soup recipe, click here.
iStock.com/marekuliaszIf you want to rub a few sticks of clarified salted butter all over the turkey (and under the skin) before roasting, nobody's going to stop you. This will add some serious flavor to the turkey and will also help keep it moist. Just make sure you use clarified butter, which has much less water in it than regular butter, to ensure a crispy skin.
iStock.com/DebbiSmirnoffHOW LONG WILL LEFTOVERS LAST? | The best part of Thanksgiving is the leftovers, of course. Unfortunately, those leftovers will not last forever. How long your leftovers last depends on the dish. Cooked turkey can last in your refrigerator for three to four days and in your freezer for much longer. Gravy lasts for only about two days in the fridge but can stay good for much longer if you freeze it. Stuffing, mashed potatoes, pie and roasted vegetables also last only a few days in the fridge, but here is a complete guide to how long your Thanksgiving leftovers last.
iStock.com/VeselovaElenaIF YOU DON'T LIKE TURKEY BUT EAT MEAT, WHAT ARE GOOD ALTERNATIVES? | There are a lot of people out there who don't care for turkey, and if members of your guestlist happen to be among them, it may be good to have some different main dish options. Luckily, there are plenty of festive meat choices for the holiday season including Cornish game hens, ham, duck, chicken, prime rib and more.
timages/ShutterstockGRAVY | Gravy, along with any other type of broth that's made with meat, will last three to four days in the fridge, or one to two months if frozen.
Sheila Fitzgerald/ShutterstockHOW LONG WILL A THAWED TURKEY BE OKAY IN THE FRIDGE? | It's good to know how long your food keeps in the fridge. After your turkey is completely thawed, it will keep for three to four days in the fridge. So if your bird is thawed on Monday and Thanksgiving isn't until Thursday, there's no need to freak out. It will be just fine.
DebbiSmirnoff/E+ via Getty ImagesEGG, CHICKEN, HAM MACARONI OR TUNA SALAD | Salads don't have to be made with crisp lettuce and doused in dressing. Egg, chicken, ham, macaroni or tuna salads, store-bought or homemade, can last up to five days in the refrigerator but do not fare well in the freezer.
Ievengii Meyer/ShutterstockWINE | After opening, a bottle of white or red wine will be good for one to three days. Unopened, a bottle of white wine will be good for one to two years. Unopened red wines are good for three to five years.
iStock.com/YinYangFIX: WHEN TO REMOVE THE WINGS | Keep the wings on your turkey until you remove the turkey breasts from the carcass. The wings help stabilize the bird while you remove the breast meat.
iStock.com/tirc83MISTAKE: YOU THROW AWAY THE TURKEY CARCASS | Don't pitch those turkey bones. Carcasses are an integral ingredient in making a delicious homemade stock.
Aniela Straszewska/ShutterstockINSTANT POT PUMPKIN SOUP | Made in 20 minutes, this Instant Pot pumpkin soup is topped with parsley, pumpkin seeds and olive oil. The light starter dish will surely get you in the mood for a hearty serving of turkey and mashed potatoes. For the Instant Pot Pumpkin Soup recipe, click here.
iStock.com/bhofack2CREAMED CORN | Is there a better technique to cooking corn than creamed corn. Corn, milk, cream cheese and butter form a decadent combination of flavors. For the Creamed Corn recipe, click here.
Brent Hofacker/ShutterstockFRUIT PIES AND CREAM PIES | Apple pies and other fruit-filled pies can last up to a week in the refrigerator or eight months if stored frozen. Cream pies, however, are only good for three to four days if refrigerated and do not hold up well when frozen.
jax10289/ShutterstockIF YOU FORGOT TO THAW THE TURKEY, AND IT'S THE DAY BEFORE THANKSGIVING, WHAT DO YOU DO? | Not everyone has the foresight to defrost a turkey in the fridge. Luckily, you can do a cold-water thaw for your big bird. All you have to do is place the wrapped turkey in a sink, tub or cooler and submerge it in cold tap water. In order to keep the water from getting too cold at first or so warm so the turkey's no longer safe to consume, swap out the water every 30 minutes. This isn't an instant process, however. For every pound of turkey, you need to defrost it half an hour in the water. So, an 18-pound turkey will need nine hours to defrost.
bhofack2/iStock via Getty ImagesGREEN BEAN CASSEROLE | Green bean casserole is a must-have during Thanksgiving and this easy-to-make recipe is one of the best around. For the Green Bean Casserole recipe, click here.
iStock.com/Jens_Lambert_PhotographyAccording to the Heritage Turkey Foundation, 99.99% of the turkeys sold at grocery stores are of one breed, the Broad-Breasted White turkey. As more people become interested in learning more about where their food comes from, some are choosing to invest in more expensive Heritage Turkeys, which encompass a variety of breeds including Standard Bronze, Bourbon Red, Narragansett and Jersey Buff. These turkeys taste the way they tasted over a hundred years ago and have more fat under their skin and a deeper turkey flavor without being gamey. And if the concept of giant factory farms turning out fast-growing turkeys makes you queasy, consider seeking out organic turkeys from smaller producers like Mary's , D'Artagnan and Greensbury .
iStock.com/Ann_ZhuravlevaTuck the wing flaps down under the breast to prevent them from scorching.
iStock.com/bhofack2WHAT COMMON ALLERGENS ARE IN THANKSGIVING DISHES? | According to Food Allergy Research& Education (FARE), some of the most common allergies include cow's milk, eggs, peanuts, tree nuts, wheat, soy, fish, shellfish and sesame. Several of these are integral ingredients in Thanksgiving dishes. For instance, dairy is typically found in mashed potatoes, casseroles and pies. Even turkeys can be basted in butter and thus are not dairy-friendly. Peanuts, tree nuts and shellfish can even be hiding in your meal, as some cooks are known to incorporate nuts and oysters into stuffing and gravy. Wheat (typically in the form of flour) is also prevalent at Thanksgiving and is used in stuffing, gravy, casseroles, rolls and pies. To have an allergy-friendly Thanksgiving, call your host and inform them of any allergies ahead of time. If you're worried you won't have anything to eat, offer to bring an allergen-free side dish (such as roasted vegetables or gluten-, dairy- and nut-free stuffing) to dinner.
Brent Hofacker/ShutterstockSTUFFING | Make sure to cook up all the dishes you can make with your leftovers while you can. Stuffing will last only three to four days in the fridge. In the freezer, it's good for up to a month.
The Washington Post via Getty ImagesCHEESY BISCUITS AND GRAVY CASSEROLE | Biscuits and gravy is one of the most iconic breakfast dishes around. But when baked into a casserole, it also works well as a Thanksgiving side dish. For the Cheesy Biscuits and Gravy Casserole recipe, click here.
Vezzani Photography/ShutterstockMISTAKE: YOU RINSE YOUR TURKEY | Some people will rinse their turkey, chicken or other meat to try to wash away any bacteria. The raw juices can splash and spread bacteria all over your kitchen counter and workspace.
Larisa Blinova/ShutterstockCHICKEN | Any chicken pieces, plain or fried — whether from last week's busy weeknight dinner or Thanksgiving day — will also last three or four days in the fridge or four months in the freezer. Kid-friendly chicken nuggets will last just one to two days in the fridge or one to three months in the freezer.
Africa Studio/ShutterstockMISTAKE: YOU CHECK THE TEMPERATURE IN THE WRONG PLACE | If you make a lot of chicken recipes, you know that a whole roast chicken needs to come to 165 degrees at the innermost part of the thigh and the thickest part of the breast. A turkey works the same way.
iStock.com/DeborahMaxemowMISTAKE: YOU DON'T SEASON YOUR TURKEY CORRECTLY | Turkey has a reputation for being bland, but that's just because people don't know how to season this meat correctly. One of the top tips for cooking all kinds of meat correctly is to not just brush the outside with a little oil and a sprinkle of salt and pepper before putting it in the oven.
beats1/ShutterstockINSTANT POT BONE IN HAM | The ham marinates inside the slow cooker for 30 minutes, soaking up the flavor of pineapple, brown sugar and ground mustard. For the Instant Pot Bone-In Ham recipe, click here.
iStock.com/GMVozdIn order to ensure even cooking, let the turkey rest for 1–2 hours at room temperature before putting it in the oven.
Kristen Prahl/ShutterstockFIX: HOW TO KILL BACTERIA ON YOUR TURKEY | Cooking the meat to temperature is generally all you need to do to kill any present bacteria. Make sure the meat is cooked to 165 degrees measured on a meat thermometer. What you should do to prep your turkey for the oven is pat the inside and outside down with paper towels to ensure you get crispy skin.
iStock.com/belchonockFIX: HOW TO CHECK THE TEMPERATURE OF YOUR TURKEY | You should feel some resistance when you check the temperature. If the thermometer moves easily, you have pierced into the cavity; if you feel something solid, you have hit bone.
pictoplay/ShutterstockMISTAKE: THE TURKEY IS STILL FROZEN RIGHT BEFORE THANKSGIVING | To defrost a bird in the refrigerator takes planning. Remove your turkey from the freezer but keep it in its wrapper. Place a sheet pan with high sides on the bottom shelf of your fridge and place the turkey, breast-side up, on the sheet pan. Your turkey needs one day in the refrigerator for every 4 pounds, so a 16-pound bird will need four days. Just don't count the cooking day in your defrost time. If you're making that 16-pound turkey on Thanksgiving Day, start the defrosting process on Sunday. Your turkey will be safe in the fridge for two days after it's been thawed, so don't be afraid to start the defrosting process a little early.
Monkey Business Images/ShutterstockThe most traditional method for cooking a turkey is to roast it in a conventional oven, which is pretty easy to learn once you know what to do. The typical rule of thumb is to roast for 30 minutes per pound and ensure that the turkey has a minimum internal temperature of 165 degrees Fahrenheit. It's recommended to brine the bird first for maximum flavor and juiciness, although it isn't necessary and some turkeys can be bought pre-brined. Roasting in the oven also allows for making the gravy with the drippings, and believe it or not, you actually shouldn't baste your turkey.
iStock.com/skynesherHOW MUCH TURKEY DO YOU NEED TO BUY? | For a first-time Thanksgiving host, figuring out how much turkey to buy per guest can be overwhelming. But it's actually pretty simple: You're going to want about a pound to a pound and a half per person. While the goal is to stuff your face on Thanksgiving, each individual isn't actually expected to eat 24 ounces of turkey that day. That weight also takes into account the turkey carcass, giblets and an ample amount of leftovers.
iStock.com/nerudolHOW LONG DO YOU ROAST A TURKEY? | The U.S. Department of Health & Human Services has a handy chart outlining how long to roast a turkey at 325 degrees, and it roughly amounts to 25 minutes per pound. For example, a 12-pound turkey will need to roast for 3 hours, while a 20-pound bird should stay in the oven for approximately 4 1/2 hours.
Brent Hofacker/ShutterstockHOW DO YOU KEEP YOUR TURKEY WARM ONCE IT'S OUT OF THE OVEN? | To keep your turkey nice and hot while the rest of your Thanksgiving meal cooks, simply remove the turkey from the roaster, cover it with foil and insulate it with some clean towels. Don't carve the turkey until right before serving it. A turkey needs to rest before you carve it so the juices don't run over; removing it from the oven before dinner is actually an essential step.
iStock.com/StockImages_ATLoosely covering the breast with a piece of aluminum foil will prevent it from overcooking, as the breast cooks quicker than the thigh. To make sure the skin gets brown and crisp, remove the foil for the last hour of cooking. Alternately, you can wait until the breast is the desired shade of golden brown before tenting for the remaining cooking time.
JohnHancockPhoto/ShutterstockBROCCOLI CASSEROLE | This classic broccoli casserole is great served fresh and reheated for the days following Thanksgiving. The secret ingredient? Tons of mayonnaise. For the Broccoli Casserole recipe, click here.
Brent Hofacker/ShutterstockPUMPKIN PIE | According to the FDA, pumpkin pie should be consumed within one to two hours or three to four days if refrigerated. In the freezer, pumpkin pie can last for one to two months. Pecan pie, another Thanksgiving favorite, can last just as long.
AForlenza/ShutterstockMISTAKE: YOU CARVE MORE THAN YOU NEED | If you're carving turkey for dinner, you may as well carve the whole thing, right? Wrong. The meat will dry out faster once it's cut and will cool down quickly once it's placed on a platter. While it won't affect how long your Thanksgiving leftovers last, nobody likes dry turkey.
iStock.com/beats3The seasoning choice is yours, but make sure you start with a liberal dose of salt and pepper all around the turkey and in the cavity. Popular seasoning options include lemon pepper, Cajun seasoning and a classic poultry rub of dried thyme, sage, rosemary and garlic powder.
Paul Brian Kiser/ShutterstockMISTAKE: YOU USE A POP-UP TIMER | Most grocery store turkeys come with a handy little plastic pop-up timer in the breast that springs to life when your bird is done roasting. But there's a reason why turkey has a reputation for being dry.
iStock.com/GMVozdSHOULD YOU WASH YOUR TURKEY? | Absolutely not. Washing your chicken or turkey in the sink just splashes raw juices around and will turn your kitchen into a biohazard zone. Instead, just pat your turkey dry inside and out with some paper towels before seasoning.
Jacob Lund/ShutterstockWHAT IS A GUEST EXPECTED TO BRING? | What guests are expected to bring will depend on the host. Oftentimes, Thanksgiving is a potluck, and hosts will ask guests to bring a specific side dish to complete the meal while they provide the turkey and gravy. If the Thanksgiving you're going to is not a potluck, ask the host ahead of time if you're expected to bring something. If the answer is no, it's still polite to bring a bottle of wine or flowers as a thank you.
Monkey Business Images/ShutterstockRoasting a turkey in the oven is the most tried and true method, and probably best for beginners. If this is your first time in charge of the bird, learn how to make your turkey right. Most turkey recipes tell you to set your oven at 325 degrees and roast your turkey for about 30 minutes per pound. You will know your turkey is done when the internal temperature reads 165 degrees in the innermost part of the thigh as well as the thickest part of the breast. Use an instant-read meat thermometer rather than going off the color of the bird's skin or one of those pop-up timers. And chances are you already have plenty of experience using your oven, the familiarity with which will be helpful when roasting your turkey.
New Africa/ShutterstockHOW CAN YOU TELL WHEN THE TURKEY IS DONE? | Though there are rough estimates for how long it takes a turkey to roast, the only guaranteed way you will know your dinner is done is when it reaches a minimum internal temperature of 165 degrees. Use a meat thermometer and take the temperature in the thickest part of the breast, thigh and stuffing (if you stuffed your bird). No matter what you do, don't rely simply on those plastic pop-up timers many turkeys come equipped with, or by the color of the skin. By the time they pop up, your turkey may be completely overcooked and dry. Additionally, your turkey's skin may look golden brown long before it has reached a safe temperature.
Elena Veselova/ShutterstockTURKEY | Leftovers from your perfect holiday turkey will last only three or four days in the fridge and four months in the freezer, or up to six months when stored in broth or gravy.
iStock.com/fstop123WHAT COMMON MISTAKES DO THANKSGIVING HOSTS MAKE? | If you're hosting your first Thanksgiving, you may want to invite everyone you've ever met, cook everything yourself and try out a fancy new recipe on the big day. But those things are all among the most common mistakes Thanksgiving hosts make. Other blunders include common kitchen catastrophes, including making everything on Thanksgiving Day itself, forgetting appetizers and not taking time out to enjoy the day for yourself.
iStock.com/GMVozdCross the legs and tie them up with kitchen string to help the turkey cook more evenly.
Jacqui Wedewer/The Daily MealONE-POT CORNBREAD STUFFING | Don't feel like dirtying up a bunch of dishes on Thanksgiving? One-pot cornbread stuffing is the way to go. This easy recipe is kicked up a notch with the addition of Spanish chorizo and jalapeno. For the One-Pot Cornbread Stuffing recipe, click here.
iStock.com/patchareeporn_sSet the oven to 325 degrees.
iStock.com/Foxys_forest_manufactureWHAT CAN YOU DO TO MAKE A VEGETARIAN-FRIENDLY THANKSGIVING? | There are plenty of special, meat-free dinner options you can make on Thanksgiving, including stuffed acorn squash or lasagna. There are also simple swaps you can do to make any Thanksgiving side dish vegetarian-friendly. For instance, use vegetable broth in your stuffing instead of chicken broth, serve your bacon separate from the rest of your Brussels sprouts or make a mushroom gravy instead of a turkey gravy.
Brent Hofacker/ShutterstockFIX: HOW TO COOK STUFFING | Make your stuffing in a separate casserole dish on the side. Not only is this more food-safe, but it also leads to a better-flavored turkey. If you insist on cooking your stuffing inside the bird, be sure that the center of the stuffing reaches a food-safe temperature of 165 degrees. However, this can lead to dry meat.
iStock.com/GMVozdHOW MANY SIDES DO YOU NEED? | There's no right or wrong answer when it comes to how many sides one should make for Thanksgiving. Sides are the best part of the meal, after all. If you're only hosting four guests, it may feel excessive to make mashed potatoes, stuffing, green bean casserole, sweet potato casserole, Brussels sprouts, corn and rolls in addition to your turkey and gravy. Thanksgiving is a holiday that is all about traditions, so prioritize the sides that are the most important to you and your guests.
jax10289/ShutterstockFIX: HOW TO THAW YOUR TURKEY IN WATER | If you have forgotten to do a fridge defrost for your turkey, it isn't too late to save Thanksgiving. It is possible to do a cold-water defrost. To properly perform this method, remove your turkey from the freezer and keep it in the wrapper. Also ensure it's in a leak-proof bag to prevent cross-contamination or the turkey from absorbing water. Fill your sink, bathtub or a cooler with cold water and completely submerge your bird, breast-side down, in the cold water. Change the water every half hour, keeping the water at about 40 degrees. For every 1 pound of turkey, you need to keep your turkey submerged underwater for 30 minutes. That 16-pound turkey will need eight hours to defrost.
WilliamEdwards14/ShutterstockMASHED POTATOES | According to a food safety specialist with the USDA Meat and Poultry Hotline, mashed potatoes should be refrigerated and used within four days. If stored in a freezer constantly at zero degrees F, mashed potatoes will be safe to eat, although the quality may suffer.
iStock.com/YinYangTo ensure a juicy bird, cook it low and slow. At 325 degrees, the USDA advises cooking an 8-to-12-pound turkey for 2 ¾–3 hours, a 12-to-14-pound bird for 3–3 ¾ hours and a 14-to-18-pound bird for 3 ¾–4 ¼ hours. These are just rough estimates, though. Pour a carton of stock into the bottom of the roasting pan before putting it in the oven to ensure a moist environment.
iStock.com/GMVozdIS IT SAFE TO MAKE STUFFING INSIDE YOUR TURKEY? | It may seem like putting bread and vegetables into the cavity of raw turkey is a recipe for little more than food poisoning, but stuffing your bird can be perfectly food safe. Just be sure to stuff your turkey right before it goes into the oven and roast the turkey and stuffing until the center of the stuffing reaches a temperature of 165 degrees. This, however, can overcook your turkey, so it may be best to cook your stuffing on the side.
Vectorfusionart/ShutterstockFIX: HOW MUCH TURKEY TO CARVE | Just carve the amount of turkey you will realistically eat for dinner (and maybe a tad bit more). Save the rest on the bone to carve later and use for some scrumptious leftover recipes.
iStock.com/from_my_point_of_viewWHICH DISHES CAN YOU MAKE AHEAD? | aking some Thanksgiving dishes before the big day itself can help to alleviate a lot of stress from the holiday. A surprising number of favorite foods, including green bean casserole, apple and pumpkin pies, cranberry sauce and rolls are among the Thanksgiving dishes you can make ahead of time.
iStock.com/bhofack2THE BREAD FOR THE STUFFING IS TOO FRESH; WHAT DO YOU DO? | While there are tons of great dishes you can make using canned pumpkin, making your own pumpkin puree is not especially difficult and can wow your family and friends at Thanksgiving. To make your pie completely from scratch, all you need is a sugar pumpkin, a sheet tray and an oven. Preheat your oven to 400 degrees. Then, cut the sugar pumpkin in half and remove all of the seeds. Lay the pumpkin cut-side down on a baking tray lined with parchment paper. Bake for about one hour, or until the pumpkin is extremely tender and a knife can easily cut into it. Once the pumpkin is out of the oven, let it cool for a few minutes before scooping out the flesh with a spoon and blending it in a food processor until smooth. From there, you're well on your way to making a pumpkin pie from scratch.
Africa Studio/ShutterstockFIX: HOW TO ADD FLAVOR TO TURKEY | While it's believed that basting your turkey leads to juicier meat, basting actually causes heat to escape the oven and leads to longer cooking times and a dried-out turkey. To flavor your turkey, consider a brine instead.
iStock.com/JMichlYou'll want to use a heavy metal roasting pan with a roasting rack — those disposable ones at the grocery store are too flimsy for a job of this magnitude. If you don't have a heavy-duty roasting pan, consider investing in one or borrow one from a friend or relative.
YinYang/iStock via Getty Images PlusFIX: HOW TO LET TURKEY REST | Loosely tent your bird with foil and allow it to rest for about 20 minutes after it comes out of the oven.
Brent Hofacker/ShutterstockCORN | Corn is a common food that's not what you think. If you have any leftover canned corn, it will last three to four days in the refrigerator so long as it is stored out of the can and in a glass or plastic storage container.
Jacqui Wedewer/The Daily MealMASHED POTATO QUESADILLAS | This easy 10-minute recipe works with any leftover potatoes. For the Mashed Potato Quesadillas recipe, click here.
Africa Studio/ShutterstockFIX: HOW TO KNOW YOUR TURKEY IS DONE | One of the most common turkey cooking questions is how to know when your turkey is done. Well, you can't tell when it's done by a pop-up timer or the color of the skin. The only way to tell if your turkey is done is when it has reached an internal temperature of 165 degrees.
Africa Studio/Shutterstock
MSPhotographic/ShutterstockCORNBREAD | According to the FDA, homemade breads like cornbread should be consumed within three to five days. However, it can last two to three months when refrigerated.
Abel Uribe/baiduhai; Shannon Kinsella/food stylingCRUSTY BREAD, BACON AND PINEAPPLE STUFFING | The easiest way to elevate your stuffing recipe is to include some sort of sweet or tart fruit. This recipe incorporates pineapple, which complements the savory flavors from the bread. If you have leftovers, just make sure to remember that stuffing lasts in the fridge for only about four days. For the Crusty Bread, Bacon and Pineapple Stuffing recipe, click here.
iStock.com/NoDerogThe first step toward purchasing a turkey is figuring out exactly how big your bird should be. The accepted rule of thumb is that each guest should have at least one pound set aside for them. Most figure about a pound and a quarter per person and some go up to a pound and a half. So if you're cooking for 10 people, aim for a 15-pound bird. If you're cooking for a crowd larger than 10, consider buying two smaller birds. Gigantic turkeys take longer to defrost, can cook unevenly and are awkward to carve.
iStock.com/kajakikiSome people prefer to make stuffing (er, dressing) on the side instead of filling the bird with it and running the risk of foodborne illness. Instead, you can fill the cavity with aromatics like crushed garlic cloves, a quartered onion, roughly chopped carrots and celery, a halved lemon and fresh herbs including sage, rosemary and thyme.
skynesher/E+ via Getty ImagesMISTAKE: YOU DON'T ALLOW YOUR TURKEY TO REST AFTER ROASTING | Anyone who cooks steaks perfectly knows that resting your meat before cutting into it is an integral part of the cooking process. The same goes for turkey. Not only is a turkey piping hot when it first comes out of the oven, but the juices also have not had time to redistribute. Carving your bird the second it comes out of the oven means all those tasty juices will spill out of the bird and onto your carving board.
iStock.com/bhofack2WHAT'S THE EASIEST HOMEMADE SIDE TO COOK? | If you're not that comfortable in the kitchen, being asked to bring a side to dinner can bring out a lot of anxiety. But there is no need to worry. One classic Thanksgiving side dish, cranberry sauce, is so easy to make from scratch and only requires three ingredients. The night before Thanksgiving, add 1 cup of orange juice and 1 cup of white sugar to a medium-sized saucepan and heat it at a medium temperature until the sugar is completely dissolved in the orange juice. Next, add in one 12-ounce bag of fresh cranberries and cook the berries until they start to pop (about 10-15 minutes), while gently stirring the sauce every few minutes. After that, remove the cranberry sauce from the stove, allow to cool and then place it in the fridge. This dish is simple and budget-friendly but fresh cranberry sauce is sure to impress your friends and family.
Sheila Fitzgerald/ShutterstockHOW DO YOU DEFROST TURKEY? | The safest and easiest way to thaw a frozen turkey is to put it in the refrigerator. However, this defrosting method does require some forethought and several days. To thaw a turkey using this method, take the turkey out of the freezer but keep it in its wrapping. Clear plenty of space on the bottom shelf of your fridge and place a baking tray with raised edges there. Put your wrapped turkey breast-side-up on the tray. Keeping your turkey on the bottom shelf and on a tray will keep the rest of your fridge's contents safe from any rogue drippings that may escape the wrapper. You need to allow one day of thawing time for every four pounds of turkey. For instance, an 18-pound bird will need 4 1/2 days in the fridge.
iStock.com/kajakikiMISTAKE: YOU DON'T HAVE THE RIGHT TOOLS TO ROAST A TURKEY | What do you need to roast a turkey? You can't just put a turkey on a sheet pan or a standard casserole dish and expect crisp skin and tender meat. Roasting the perfect turkey requires special tools that novice cooks may not already have in their kitchens.
iStock.com/skynesherWHAT'S PROPER TABLE ETIQUETTE AT THANKSGIVING? | Proper table etiquette is very much still in play on Thanksgiving. That means you put your napkin on your lap, chew with your mouth closed, keep your elbows off the table and try to refrain from talking with your mouth full or gesturing with your utensils. There are also some special things to take into consideration for the holiday, including things you shouldn't say on Thanksgiving. These include discussing controversial topics (like politics), commenting on what others are eating or bringing up stressful family memories or moments.
Elena Veselova/ShutterstockCRANBERRY SAUCE | According to Ocean Spray, cranberry sauce isn't great for freezing. Instead, remove all leftover cranberry sauce contents from the can and then store tightly covered in the refrigerator for up to two weeks.
iStock.com/LOVE_LIFEMISTAKE: YOU USE A CARVING FORK | You need to carve your turkey before serving. While a carving fork can be useful for serving a turkey, don't use it to steady your turkey as you carve it.
iStock.com/lisegagneFIX: WHAT YOU NEED TO ROAST A TURKEY | Don't just plan to pick up your Thanksgiving groceries — get your cooking gear before Turkey Day too. At the very least, you need a roasting pan with a nonstick rack for your turkey. If you don't want to invest in a giant pan just for one day of the year, a foil roasting pan can get the job done. Just make sure that it is sturdy and free of holes.
iStock.com/OKRADWhat is the only way to make sure your turkey is cooked through-and-through? It's not cutting into it and seeing if the juices run clear, and it's not seeing how cleanly the leg comes off. It's all about getting an accurate temperature reading. According to the USDA, turkey needs to be cooked to a minimum temperature of 165 degrees in order to destroy bacteria and prevent foodborne illness. For properly gauging temperature, a probe thermometer is absolutely essential. Check both the innermost part of the thigh and the thickest part of the breast, and if they've both reached at least 165 degrees, you're good.
iStock.com/sdominickIf your turkey has a pop-up timer, remove it before you even put it in the oven. It's useless, and a terrible indicator of the doneness of your bird.
Kati Finell/ShutterstockBAKED BREAD AND ROLLS | Although practically everyone has been baking bread at home this year, commercially baked breads and rolls can be stored for two to four days at room temperature or one or two weeks in the refrigerator. In the freezer, bread is good for three months.
JC Through The Lens/ShutterstockMACARONI AND CHEESE | Gooey, creamy mac and cheese is always great for a quick heat-and-serve meal, and if you store it properly in the fridge, you can enjoy it for up to four days. Freeze it and it'll be safe to eat for months.
iStock.com/bhofack2HOW DO YOU MAKE PUMPKIN PIE FROM SCRATCH? | While there are tons of great dishes you can make using canned pumpkin, making your own pumpkin puree is not especially difficult and can wow your family and friends at Thanksgiving. To make your pie completely from scratch, all you need is a sugar pumpkin, a sheet tray and an oven. Preheat your oven to 400 degrees. Then, cut the sugar pumpkin in half and remove all of the seeds. Lay the pumpkin cut-side down on a baking tray lined with parchment paper. Bake for about one hour, or until the pumpkin is extremely tender and a knife can easily cut into it. Once the pumpkin is out of the oven, let it cool for a few minutes before scooping out the flesh with a spoon and blending it in a food processor until smooth. From there, you're well on your way to making a pumpkin pie from scratch.
iStock.com/AnthonyRosenbergIt's one of Thanksgiving's great questions: to baste your turkey or not? It may seem like basting your turkey will keep it moist, but all it accomplishes is wetting the skin. You might add some flavor to the skin, but you're also letting out precious heat every time you open the oven door. As kitchen wizard Alton Brown told NPR , "that means the bird is going to be in there for a longer time cooking, which means it's going to dry out more."
Justin Sullivan/Getty ImagesThere's no major quality difference between a fresh and frozen turkey. If your grocery store is having a sale on frozen turkeys, then go for it. If you buy a fresh turkey, make sure that you're planning on cooking it within two or three days or else it can start to turn.
iStock.com/kent johnsonFIX: HOW TO STEADY A TURKEY | Use a towel to protect your hand from the hot turkey when you cut instead.
iStock.com/bhofack2THE MASHED POTATOES ARE TOO DRY OR TOO WET; HOW DO YOU FIX THEM? | Getting that creamy, delicious texture to your mashed potatoes can be easier said than done. If you find your potatoes are too dry, simply add in some more milk or cream, just a tablespoon or so at a time, until they attain the light, fluffy consistency you want. If you happen to have added in too much milk or if you didn't drain your potatoes well enough after boiling them, there is a way to revive those soaked spuds.You can add in instant dehydrated potatoes one tablespoon at a time to even out your mixture. If you don't have those on hand, put the potatoes back on the stove, stirring constantly over medium-low heat.
iStock.com/VeselovaElenaIS IT OK TO BUY SOME DISHES PRE-MADE? | Unless you're Martha Stewart, trying to cook every individual component of your Thanksgiving dinner from scratch is pretty ambitious. Prioritize which dishes are most important to you and your family. If you're nostalgic for your mother's stuffing all year long, make the stuffing from scratch.
iStock.com/manonallardWHAT TOOLS DO YOU NEED TO MAKE THANKSGIVING DINNER? | There are few items you need in your kitchen for Thanksgiving that you may not already have in your arsenal. Notably, you need a roasting pan with a nonstick rack for your turkey. If you don't want to invest in a giant pan just for one day of the year, however, a foil roasting pan can make do. You will also need twine to truss your turkey legs so your bird doesn't dry out. An instant-read probe thermometer is the best way to tell that your turkey is done, so get one of those as well. Other useful tools include a large cutting board, a carving knife, kitchen shears, several casserole dishes, a basting brush and pie plates.
iStock.com/skynesherHOW DO YOU JUGGLE COOKING EVERYTHING WITH JUST ONE OVEN? | Getting everything on the table hot and on time is perhaps the biggest struggle at Thanksgiving. Taking your turkey out about one hour before you eat, however, can help you achieve this goal, as it will free up that highly coveted oven space to heat up various casseroles and other sides.
Carolyn Menyes/The Daily MealCHEESE AND MACARONI PIE | There are a bunch of unexpected ingredients that go well with mac and cheese, but cream cheese tops them all. This silky dish will make the perfect addition to your Thanksgiving table. For the Cheese and Macaroni Pie recipe, click here.
Kristen Mendiola / The Daily Meal; Shannon Kinsella / food styling
iStock.com/EdalinWHEN DO YOU BUY YOUR TURKEY? | There's no magical timeline for when you should buy your bird, but the earlier you pick up your frozen turkey, the better. Depending on their size, turkeys can take anywhere from two to eight days to defrost in the refrigerator, so you want to be sure to buy them at least that far in advance, if not sooner. How to plan the rest of your Thanksgiving shopping will depend on your schedule throughout the month of November. Buy dry goods (like stuffing mix and flour), canned goods (such as broth or canned green beans) and other non-perishable items whenever you have a chance and spot a good price at your local grocery store. Fresh items, like vegetables and herbs, should be purchased the week of Thanksgiving.
Suzanna Bunch/ShutterstockMISTAKE: YOU BASTE YOUR TURKEY | Did you ever wonder why the turkey that was supposed to be ready in three hours is taking all day? Every time you open your oven, you lose heat, meaning your turkey will take longer to cook.
LauriPatterson/E+ via Getty ImagesSOUP AND STEW | Staying cozy on Thanksgiving is easy with a warm bowl of soup or stew. When refrigerated, soups and stews can last up to three to four days. In the freezer, this type of leftover lasts two to three months.
Elena Veselova/Shutterstock
Julie Vader/ShutterstockCASSEROLES MADE WITH BEEF, LAMB, PORK OR VEAL | Any vintage meaty casserole dish can last up to three to four days in the refrigerator and two to three months in the freezer.
Vicki Jauron, Babylon and Beyond Photography/ Getty ImagesAir-fryers are known for being a great method for crispy foods, and not just because they manage to do it without much oil. If you prefer your turkey on the crispier side, consider using an air-fryer.
DebbiSmirnoff/iStock via Getty Images PlusFIX: HOW TO SLICE BREAST MEAT | To carve a turkey breast correctly, first remove the breast from the bone, carving as close to the carcass as possible. To avoid shredding your meat, cut across the grain, straight down. This will lead to picturesque, even medallions.
from my point of view/ShutterstockGREEN BEAN CASSEROLE | Arguably best made with canned green beans, a green bean casserole and other cooked casseroles will last four days in the fridge. Like with mashed potatoes, cooked casseroles are safe to eat out of the freezer, although quality will suffer, according to a food safety specialist at the USDA Meat and Poultry Hotline.
iStock.com/bhofack2HOW DO YOU MAKE GRAVY? | Homemade gravy can make or break your meal, and it's surprisingly easy to prepare. Once your turkey comes out of the oven, pour the pan drippings in a glass measuring cup. Then, pour the drippings through a strainer to remove any solid matter. After a few minutes, the fat will float to the top. Using a ladle, scoop the fat from the pan drippings and place about a quarter-cup of the fat into a saucepan while reserving the rest of the pan drippings. Over medium heat, bring the fat to a sizzle. Then, add 1/4 cup of flour to the fat, while whisking continuously to remove lumps of flour, in order to create a roux. Whisk until you have a smooth paste. Continue to cook, constantly whisking for a few more minutes until it's a light golden brown. Next, add the remainder of the pan drippings to the roux (minus the fat), adding just a little bit at a time, whisking constantly to avoid lumps. Continue whisking and adding pan drippings until they run out. At this point, supplement with chicken or turkey stock, adding small amounts at a time until the gravy is the consistency that you want. Season the gravy to your liking, and add finely chopped herbs including sage, rosemary and thyme, if desired. Allow to simmer for several minutes, and keep some extra stock on hand because it'll thicken up a little as it cools.
iStock.com/GMVozdMISTAKE: YOU PUT STUFFING INSIDE THE TURKEY | Stuffing a turkey may be the traditional way to make your Thanksgiving dinner, but the FDA advises cooking your stuffing separately from your bird to avoid cross-contamination.
Patrick Kawahara/ShutterstockOnce in the deep-fryer, a turkey needs only four minutes per pound, which means you can cook a 15-pound turkey in about an hour, and smaller turkeys even quicker. A turkey in the oven or air-fryer, on the other hand, will take 30 minutes per pound, if not longer. Using a turkey fryer also frees up space in your oven and on your countertop, giving you ample room to get started on all your side dishes.
iStock.com/HailshadowBoth the USDA and the National Turkey Foundation urge home cooks to not rinse their turkey before cooking (unless it's brined); all that does is spread bacteria around your kitchen. Place the turkey breast side up onto the rack inside the pan. Make sure you remove the bag of giblets from the inside of the bird, and give it a thorough inspection, plucking out any stray pinfeathers. Pat the turkey dry with paper towels.
Jacqui Wedewer/The Daily MealLOADED MASHED POTATOES | While it's ideal to work with fresh potatoes for this bacon and cheese loaded mashed potatoes recipe, potato flakes are a good alternative if you're in a pinch. If you don't use the whole box on Thanksgiving, you can save them for later. For the Loaded Mashed Potatoes recipe, click here.
Africa Studio/ShutterstockIf you want to guarantee juicy white meat, consider brining your defrosted bird the night before Thanksgiving if it hasn't already been pre-brined or salted. In a 5-gallon bucket, combine a cup of kosher salt, a half-cup of light brown sugar, herbs and spices including peppercorns, allspice berries and bay leaves, and a gallon of icy water. Submerge the turkey in the solution for 8–16 hours in the fridge or a cool area. Once it's finished brining, you will need to give it a rinse to remove the excess brine, so make sure that you sanitize the area afterward.
Emma Adams Photography/ShutterstockHAM | If your family enjoys eating the best Easter Ham on Thanksgiving too, slices will last three to four days in the fridge and one to two months in the freezer.
Jacqui Wedewer/The Daily MealONE-POT CORNBREAD STUFFING | Is there even a point to Thanksgiving without stuffing? The staple bursts with the comforting flavors of fall and a second helping is practically necessary. Luckily for this cornbread stuffing recipe, there's no need to dirty up a bunch of dishes — it's made using only one pot. For the One-Pot Cornbread Stuffing recipe, click here.
K2PhotoStudio/ShutterstockMISTAKE: YOU REMOVE THE WINGS FIRST | Many people will start their carving by removing the wings first to get them out of the way before they start carving the breast meat. But this is one of the many carving mistakes you're making.
iStock.com/SDI ProductionsMISTAKE: YOU SLICE THE BREAST MEAT INCORRECTLY | You want to make sure you don't totally shred this precious meat. First, people will not remove the breast meat from the bone before carving. Second, it's common for people to cut against the grain, which leads to shredded meat.
Elena Veselova/Shutterstock
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If you're looking to post a cool video on social media, deep-fried turkeys tend to get a lot of love. For a great snapshot of the picture-perfect stuffed turkey, a roasted turkey has a classic look that's sure to impress everyone at the table.
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Thanksgiving is here which means it’s time for all of your traditional favorite dishes as well as a few festive new things to try. If you’re still debating the sides or cooking methods or want to know what to do with all of those leftovers, here are recipes perfect for your Thanksgiving 2021.
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