Whether you’re a seasoned veteran or first-timer when it comes to cooking for Thanksgiving, chances are you’ll encounter a little stress or confusion about at least one part of the holiday meal. What size turkey should you buy? Is a turkey breast the move this year, or braised turkey thighs to help you keep grocery costs in check? How about a roast chicken or duck instead? Who has the one copy of Grandma’s legendary stuffing recipe? Why does this homemade pie crust keep falling apart? Why are the mashed potatoes gluey?!
Every year it may be something new in your kitchen, but by now, we’ve just about heard them all. We field many of the same questions year after year, so if you’re having the same concerns as Thanksgiving creeps closer, trust us, you’re not alone.
Consider this guide your resource for the answers to your most pressing Thanksgiving questions.
And if we don’t cover it here, we’ll be on hand Wednesday, Nov. 26, for an extra-large edition of our weekly live cooking chat to answer all your last-minute Thanksgiving questions. Join recipes editor Becky Krystal, staff writer Aaron Hutcherson and other members of the Food team as we help you through your final prep before the feast. Submit a question now, then join us on Wednesday from noon to 1:30 p.m. Eastern time.
Our most important piece of advice: Don’t stress out! You are fully capable of making an incredible Thanksgiving meal, no matter the size of your gathering or your oven. You’ve got this.
Now onto some of the most common questions and dilemmas.
How much turkey per person?
The Agriculture Department suggests 1 pound of turkey per person. We’ve previously suggested about 1½ pounds for each diner to allow for leftovers. One of our staple resources is the “Chef’s Book of Formulas, Yields & Sizes” by Arno Schmidt. The book says a 22-pound turkey will yield 12 pounds of roasted meat, including scraps, which equates to 22 servings — lining up perfectly with USDA guidance. “Chef’s Book” also suggests you can stretch that 22-pound bird to 40 servings “on a buffet when served with other meats and salads.” (Not interested in turkey? We have plenty of other suggestions, with and without meat.)
Should I brine my turkey?
Brining can help turkey stay moist and tasty. A wet brine results in uniformly moist and seasoned meat, but requires a lot of fridge real estate and can be slightly unwieldy. A dry brine involves rubbing the bird with salt and should deliver extra-crisp skin. Read about how to brine both ways here. (You can also achieve a moist, flavorful turkey without brining at all.)
What if my turkey is still frozen?
Find everything you need to know about thawing a frozen turkey here. But: Did you know you can put a frozen-solid bird in the oven, and in less than twice the time it would take to cook a fresh one, have a perfectly delicious roasted bird? It’s true! Roast turkey doesn’t get any simpler than this, so take heart, last-minute cooks. You’ll even be rewarded with lots of crisp skin and plenty of pan juices that will help season the meat after it has been sliced. Get the foolproof recipe here. And if your bird is only partially defrosted, pull out your trusty probe or instant-read thermometer and simply cook the turkey (longer) until it’s done.
How long does raw turkey last in the fridge?
A raw, fresh turkey should be stored for no longer than two days in the refrigerator. In theory, a frozen turkey can last indefinitely. But for the best quality, use it within a year.
How do I carve the turkey?
Impress your friends and family by following our handy step-by-step visual guide to turkey carving.
What can I make for Thanksgiving for two?
Not everyone is traveling to or hosting a big gathering, but that doesn’t mean you can’t enjoy a full array of holiday flavors on the table. Former editorial aide Anna Rodriguez shared a scaled-down Thanksgiving menu with multiple options for every course that covers all the bases and won’t waste food. Start with Roasted Fall Fruit With Balsamic-Ginger Glaze or Triple Onion Dip, and for the main course, go with a saucy Stovetop Roasted Turkey Breast or Phyllo Galette With Butternut Squash, Feta and Olives. Get the full menu and tips here.
What if I need a cocktail?
Try our recipes for Cranberry-Ginger Punch, Apple Pie Old-Fashioneds or Cranberry Gin Sour Cocktails. Or go classic with a Negroni. Better yet, give our cocktail generator a shake to find just the right drink to suit your tastes, including nonalcoholic options. If you prefer the wine route, check out our tips for choosing a great holiday wine, plus our picks for the best nonalcoholic red wines for holiday meals.
How do I make the best mashed potatoes?
Do you like ’em creamy or fluffy? Cheesy or garlicky? Whatever your texture preference, Becky Krystal has the tips to help you achieve your perfect mashed potatoes here. Or, if you prefer crispy edges on your potatoes, try Crushed Potatoes with Tahini-Garlic Sauce or Potato Roasties. Buttermilk Mashed Potatoes “Duchesse” riffs on a Julia Child recipe that turns the spuds into a star attraction.
What are the best sweet potato recipes?
Sweet potato lovers, we have you covered. How about a classic streusel-topped casserole, cubed in a bright and zesty salad, roasted whole or revved up with cinnamon and pineapple for a little something extra. Maybe you’d like to serve them in retro orange cups? Or go savory with Sweet Potato Puree With Roasted Garlic. We won’t even ask where you stand on the marshmallow debate. We’ll just give you the option: With or without.
How do I make a perfect pie crust?
A great pie crust makes all the difference, and it starts with the right ingredients. A few pointers: Keep things cool. Use a light touch. Rotate the crust 90 degrees periodically as you’re rolling it. And if something does go wrong, just roll with it. Find all of Aaron’s pie crust tips here. And have a look at his step-by-step guide, too.
For pie inspiration, check out Maya-Camille Broussard’s versatile caramelized apples, which you can use in your preferred formats, including a Caramelized Apple Galette and Cranberry Orange Apple Pie. Or get all your favorite pie flavors on one plate with Daniela Galarza’s two-bite Thanksgiving tassies, featuring a crust recipe that can be filled with pumpkin, pecan, apple crumble, cranberry, chocolate, lemon or buttermilk chess filling and baked together for a cornucopia of mini pies. (Note: You’ll need a mini muffin tin.) Or, go all in on pumpkin and pecan pie flavors with Daniela’s mix-and-match pie and sauce recipes: Silky Pumpkin Pie, Brown Butter Pecan Pie, Pumpkin Mousse and Pecan Butterscotch Sauce. Better yet, go big with a Mile High Apple Pie (which contains more than 6 pounds of apples!) and Coconut Cream Pie With Plantains and Dulce de Leche.
What Thanksgiving dishes can I make ahead of time?
Almost everything. Really.
- Cranberry sauce. Most cranberry relishes and sauces can be refrigerated for up to a week.
- Gravy. You can make your gravy (or most of it, minus the drippings) a couple of days early.
- Bread. Bake your bread or rolls a day or two in advance; wrap in foil and warm in the oven before serving. You can also bake several days in advance and freeze — just set your bread out to defrost at room temperature on Wednesday.
- Pies and other desserts. Most pies can be made two or more days in advance. Or make a cake or cookies.
- Turkey. If you’re brining, start the day before.
- Stuffing. Advance work depends on the recipe. You can completely make the stuffing in advance, bake it, refrigerate and reheat the cooked stuffing before serving. Or, you can prepare the stuffing up until the point of adding the liquid, refrigerate the separate components and then bake it together on Thursday.
- Sides. Shred radicchio and slice radishes for a slaw, or roast some squash for a hearty salad; blanch or steam green beans or Brussels sprouts. (Both are also great raw.) Think about elements that can be prepped or finished ahead of time, then do it!
What can I do with my turkey leftovers?
For some of us, this is really the best part of Thanksgiving. After you’ve sent home some of the extras with your friends and family, the options are endless. Start the day with a Southwest-Style Turkey Hash, Pumpkin Cranberry Waffles or Turkey, Cranberry and Sriracha Strata. Step up the turkey sandwich game with a Thanksgiving Leftovers Turkey Po’ Boy, and use up leftover turkey and broth in a quick, flavorful Turkey Tortilla Soup. Leftover Turkey Chili employs a modest amount of meat, plus a few freezer and pantry staples. If you’re too daunted to cook again so soon, stash cooked turkey in the freezer until you’re ready to use it. Find more of our favorite Thanksgiving leftovers recipe ideas here.
The post Should you brine your turkey? And other Thanksgiving questions, answered. appeared first on Washington Post.
