Everything you need to know about cooking the Thanksgiving dinner from the turkey to the pie, fixings, sides and more.
1. All-time best tip?
Roast turkey upside down.
2. Don’t own a roasting rack, any DIY alternatives?
Use foil, roll it, coil into ring. Or clean empty tuna cans.
3. What should I serve vegetarians?
Butternut squash lasagna.
4. What’s the best way to reheat cold turkey?
Tastiest is in the gravy. Slice and simmer is skillet with gravy and broth or water.
5. What size turkey?
One pound per adult. Small oven, lots of guests? Roast 2 smaller turkeys.
11. Difference between stuffing and dressing?
One’s in the bird, the other’s out. But really, just semantics.
12. How to fix dry stuffing?
Pour on some stock, cover with foil, pop in oven.
13. What’s an easy basic gravy?
Saute turkey fat or butter and flour. Pour in 4 cups hot broth. Whisk till fravy-fied. Season.
14. How to fix lumpy gravy?
Pour into a blender and process. Or pass through fine sieve.
15. How do I rescue my watery cranberry sauce?
Let it reduce longer on stove, it will thicken as it cools. Also, loose cranberry sauce isn’t really bad.
16. Can I bring my famous dish as a carry-on?
Cake, pies, and solids can generally go through security. Booze, gravy, cranberry sauce and liquids need to be checked.
17. Dinner’s ready but the guests are late. How to keep it hot?
Cover and keep in 200 degree oven for up to 30 minutes; baste with chicken broth if it gets dry.
18. Are any of the traditional Thanksgiving eats good for the slow cooker?
Great to free up time and space. Yes! Mashed potatoes, rice pilaf, candied yams, cranberry sauce and green bean casserole all work.
19. Gluten free diet, how to thicken gravy?
Use cornstarch or arrowroot powder.
20. What happens if I have a major last minute cooking disaster?
Chuck it, and don’t mention it. No one will know. Unless it’s the turkey. In that case, confess, pour more wine.