Oven space is scarce on that fated fourth Thursday of November. Even if you can find a spare space for pumpkin pie on the bottom shelf, you risk turkey drippings overflowing from above and ruining your beautiful dessert—not to mention a burnt crust from different temperature requirements. The bottom line is: oven real estate is valuable, and it's tough to multitask cooking for Thanksgiving when every dish requires baking or roasting.
Roasting turkey is a topic that inspires endless debate among cooks. How do you get the perfect mixture of juicy meat, crispy skin, and flavor? Everyone has a favorite technique, whether it's brining the bird or spatchcocking it (removing its backbone so it cooks almost flat).
You've probably seen someone in your family truss the turkey on Thanksgiving before roasting it, even if you don't recognize the word. To truss a bird or roast just means to wrap it up as compactly as possible before placing it in the oven, and it's usually done by tying it with string. Trussing a bird is a tradition that's been around for a long time, and a lot of home cooks do it religiously even if they don't know why. It's a highly debated topic with fierce supporters on both sides, but f...
When I was 12, for some mysterious reason, my dad put me and my little brothers in charge of cooking the Thanksgiving turkey. Naturally, my brothers and I spent the rest of the day playing hide-in-seek in the backyard and forgot all about the humble bird defrosting in the sink. When we realized our dad would be back soon, we ran into the kitchen, shoved the turkey into the oven and—reasoning that time was short—set the temperature to 500°F.
Mashed potatoes are universally beloved and for good reason—they're cheap, tasty, and relatively easy to make. What's more, they're adaptable to just about every dietary regimen, whether you're vegan, gluten-free, or lactose-intolerant.
Autumn is a time of year when everything looks, smells, and tastes good. The scents of cinnamon and spices are everywhere you go, and even the dead leaves that fall off the trees are pretty. In particular, the fruits and vegetables of the season are gorgeous.
Making a good pie crust can seem intimidating to the uninitiated, but once you master this skill, a whole world opens up to you. Not only can you make all manner of fruit, custard, and cream-filled pies once you know all the tricks, you can branch out into the world of quiches, savory pies, and flaky, crispy turnovers, too. We've already told you how to get perfect, firm fruit pie fillings, so now, let's learn about crust.
It's bad enough messing up in the kitchen when it's just for you or your family, but when you're cooking for a big event with a lot of guests, it can be mortifying. And on a holiday like Thanksgiving that's all about the food, the last thing you want is to botch a key component of the meal.
I love making everything from scratch, but some things are just easier to buy. So there are times when you have to find a creative way to split the difference. For me, the easiest dish to buy without compromising on flavor is cornbread mix.
One of the golden rules to cooking a Thanksgiving turkey is to place it on a roasting rack before it goes into the oven. Missing this step and cooking it directly on the pan will burn the bottom of the bird, resulting in overcooked, dry meat.
Pumpkin pie is a symbol of autumn, and it's the traditional dessert to whip up for your fam when Thanksgiving Day arrives. But year after year of the same old thing can be a total bore if you're not a strict traditionalist. So, we found 8 unique ways to make that pie a little less snooze-fest and a little more interesting.
Frozen fruit is always in season at your local grocery store, so you don't have to wait until the farmers market starts again to enjoy delicious baked fruit desserts. Peach pie, blueberry muffins, raspberry scones... all of these delicious baked goods can be just as delectable when using frozen fruit, too.
When it comes to Thanksgiving, some people live for stuffing (or dressing, if that's what you call it). Personally, I love all stuffing, even the boxed kind. However, even the classics can start to feel a little staid and dull after a while.
If you love the creamy flavor of mashed potatoes, but need a healthier option to appease your health-conscious relatives this Thanksgiving, try making mashed cauliflower, mashed celery root, or mashed carrots and parsnips using a food processor and seasonings of your choice.
There are those who prefer Thanksgiving leftovers to the actual official meal, much like people who prefer cold pizza. I'm definitely in the latter camp. There's something luxurious about enjoying your perfectly cooked turkey and stuffing while wearing sweatpants and not having to make small talk with your weird uncle who drinks.
How often do you make a pie from scratch? If your answer is "only during the holidays," you're not alone. Unless you're an experienced baker, homemade pies can be pretty tough to tackle.
Gravy is a relatively simple dish, yet it's remarkably easy to mess up. We've all experienced the disappointment of excitedly pouring gravy onto our mashed potatoes, only to realize the gravy is too runny, too lumpy, or too bland. And because gravy is so simple, even if you don't mess it up, it's still difficult to make it memorable and delicious.
Thanksgiving is pretty much the only day out of the year when you can be a complete fatass. It's totally expected, if not encouraged. In fact, if you aren't stuffing your face with a bunch of delicious and unhealthy food, people start to look at you funny.
I've never been a huge fan of the traditional roasted turkey at Thanksgiving. Different parts of the bird finish cooking at different times, so by the time the legs are cooked through, the breast meat is totally dry. If you don't want to go the deep-frying route, how can you still end up with a moist and delicious turkey?
With T-Day on the horizon and approaching rapidly, you are probably in one of two camps: the one that is eagerly awaiting the holiday feast with barely-contained drool, or the one that involves breathing heavily into a paper bag while worrying about your lack of oven and stovetop real estate... while also bemoaning the lack of multiples of you to get all the prep work done.