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Tuesday, November 6, 2018
13 Common Cooking Mistakes to Avoid This Thanksgiving
Hosting Thanksgiving dinner can be stressful even for seasoned experts. It’s a complex task that takes planning both in and out of the kitchen: how many guests will you have, do they have dietary restrictions, do they have other gatherings to attend, and do you have enough space at your table?
Avoid common cooking mistakes to prevent a Thanksgiving day disaster. But remember: mistakes do happen. Whether you dropped the turkey or forgot to cook the rolls, Thanksgiving is mainly about spending time with loved ones. Stop worrying and enjoy the indulgence!
1. Not planning ahead
This is absolutely the most important advice of all. Thanksgiving day can be hectic, especially depending on the family or friends joining you. Do yourself a favor and double or triple check that you have all your ingredients ready for the big day. Take out a pen and paper and plan out each of your dishes, and be sure to pick those with varying prep times—you’ll be thanking yourself later when all your have to do is pull the cranberry sauce out of the fridge to serve.
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2. Forgetting the appetizers
When trying to roast the perfect turkey while cooking up your variety of side dishes, it can be easy to forget those starter snacks. Reduce the pressure on yourself to get food on the table as soon as your guests arrive. Allow them to snack on some easy-to-prepare hors d’oeuvres while you focus on the main event. Pick something light and easy such as stuffed peppers or squash bites.
3. Making dinner too late
Thanksgiving feasts are typically served as a dinner. Between running around to prepare, mingling, and waiting for guests to arrive, sometimes meal time gets pushed off into the later hours. Careful of serving too late and tempting your party to miss out on quality time and give in to tryptophan-induced slumber immediately post-dinner.
4. Serving all hot dishes
This goes hand-in-hand with planning ahead—if all of your dishes are to be served hot, you likely won’t have enough burners or oven space to allow them all to be kept hot before serving. Do yourself a favor and serve a room temperature dish such as kale salad or prepare a make-ahead dish such as roasted acorn squash with wild rice stuffing.
5. Buying the wrong turkey
Luckily, the internet has resources aplenty for this difficult decision. The typical recommendation is to account for 1.5 pounds of turkey per person at your table. Use this guide from Whole Foods to determine the proper size and type of turkey for your unique gathering.
6. Stuffing the turkey with stuffing
Of all the Thanksgiving disasters that could happen, getting your guests sick would be one of the worst. Though it’s possible to do, the USDA recommends cooking stuffing outside of the bird. Make sure you’re covering your bases and opt for cooking your stuffing in a casserole. Try our apple and sage stuffing recipe or sausage-current stuffing recipe.
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7. Not brining the bird
In the hustle and bustle of planning for the big day, this is a vital step that’s easily overlooked. Brining is key to avoiding a dry and flavorless turkey. Plan ahead for which type of brining you want for your meal: a wet brine for a more juicy and tender meat, or a dry brine for a crispier skin and more turkey flavor.
8. Not cooking the turkey enough (or overcooking)
Get a meat thermometer! Even if you’ve cooked 50 turkeys in your lifetime, it’s worth double checking that the meat is 170°F in the inner thigh of the bird. Make sure the juices run clear, as well. Follow our guide to an easy roast turkey for tips.
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Carve your turkey in style with this cutlery set.
9. Carving the turkey wrong
Once you serve your perfectly roasted bird, the work isn’t over. You don’t want a turkey butchered the wrong way to depreciate your hours of preparing a perfectly cooked bird. Have no shame in using a carving guide or outsourcing this task to your uncle’s expertise.
10. Throwing out the pan dripping
You should be planning to throw together your Gravy recipe fresh on the big day. It’s simple and takes about 15 minutes, but don’t throw out one of the most important ingredients: the pan drippings!
11. Not setting the table ahead of time
If you have energetic kids in attendance at your event, this is a good task to keep them occupied. Don’t let the food get cold (or burn) while you run around setting silverware. We recommend making a seating chart as part of your planning and setting the table the night before—especially if you have any guests you might want to keep separated.
12. Not accepting help
Hosting is no easy task. As is, you’ll be running around all day ensuring that all of your guests are comfortable, happy, and well-fed. If you get offers to contribute dishes or clean up after the main event, don’t be shy about accepting. After all, it’s your holiday, too. Confirm contributions with guests a few days before the feast, so you can properly plan ahead. If grandma’s stuffing needs some oven space in the morning, you’ll want to make sure you’re able to accommodate.
13. Getting too ambitious
We recommend saving the inventive dishes for your role as contributor to a feast, not host. No need to create more work for yourself by planning complicated and creative dishes to impress your guests—they’re there for the tradition, and your company! If you do want to include a memorable dish that’s a little out-of-the-box, practice the recipe a few times before the day comes. You’ll be able to work out the nuances of the dish before it’s shared with all your loved ones.
For more Thanksgiving tips, hacks, and recipes, check out our Ultimate Thanksgiving Guide. and our Ultimate Guide to Friendsgiving.
Related Video: 9 Ways to Ruin a Thanksgiving Turkey
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The Ultimate Guide to Thanksgiving
The best way to cook a stress-free dinner is to think ahead, which is why we’ve created this comprehensive Thanksgiving guide with tips, techniques, and game plans that will help you host your best turkey day yet. For more holiday tips, check out our Guide to Friendsgiving as well.
Tips for Planning Your Thanksgiving Menu
When you host Thanksgiving, you’re in charge of creating the menu. Whether you’re cooking one dish or the whole feast, you need a solid pan.
Think about oven space.
If you’re responsible for roasting the turkey and only have one oven, be sure you have a solid plan for how and when the oven will be used. And don’t discount a toaster oven, some of which are large enough to bake easy Thanksgiving desserts and casseroles. For Thanksgiving dinner ideas that don’t rely on the oven, check out our no-cook recipes or consider some make-ahead Thanksgiving side dish recipes.
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For example, Kale-Apple Slaw with Poppy Seed Dressing is a make-ahead side dish that involves no cooking.
Make it a potluck.
Even the story of the first Thanksgiving describes a potluck, so there’s no shame in sharing the work with your guests. Ask people to volunteer to make sides or give out assignments. If your crowd is open to trying new dishes, consider making Roasted and Raw Brussels Sprouts Salad with Pecorino and Pomegranate or a Healthy Root Vegetable Grain with Buttery Walnuts, both recipes from the new Modern Potluck cookbook.
Supplement your Thanksgiving menu with high-quality store-bought items, if necessary.
Friends or family members can’t cook? Or don’t want to? To spare your own sanity, choose the Thanksgiving recipes you most want to make and outsource the rest to a local store or chef.
Be sure to include some lighter and brighter dishes.
With mashed potatoes, sweet potatoes, cranberry sauce, stuffing, and turkey with gravy, Thanksgiving dinner can be a bit mushy and sweet. To counteract those flavors and textures, be sure to serve a crisp, tangy salad, like Bitter Greens with Caper Vinaigrette.
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Don’t be afraid to compromise.
If your crowd insists on a classic Thanksgiving menu but you like to cook more adventurously, pick your battles. For example, ask your aunt to make her famous buttery mashed potatoes for the purists. Then you can sauté Jerusalem artichokes to introduce your guests to something new. Try this Jerusalem Artichokes with Crispy Prosciutto recipe.
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Tips for the Thanksgiving Turkey
While you can rub your turkey with herb butter and make an elaborate sherry-cream gravy, sometimes, the best Thanksgiving turkey recipes are the simplest, requiring little more than a good quality bird, butter, and salt.
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1. To start, buy the right size turkey.
When choosing the bird, a good rule of thumb is 1 pound per person, which gives you enough meat for Thanksgiving dinner plus a little bit of leftovers. If you love tons of leftovers, either to keep for yourself or give to your guests, go with 1 ½ pounds per person.
2. Defrost well in advance.
If your turkey is frozen and you plan to thaw it in the refrigerator, assume it will take at least three days. The quicker way to go is to submerge a well-wrapped turkey in cold water—this will take about 30 minutes per pound, so you’ll still want to thaw one day ahead or very early in the day.
3. Dry brine, if there’s time.
For the most flavorful, crisp-skinned, and juicy bird, rub the thawed turkey with salt and refrigerate for 24 to 48 hours before drying the skin, rubbing with butter and roasting. Try our Dry-Brined Roast Turkey recipe.
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Tips for Making and Rolling a Flaky Pie Crust
All-butter pie crusts have the best flavor, so it’s worth making your own from scratch. If you’re too intimidated and flakiness isn’t a huge concern, you can always opt for a basic pumpkin pie with a press-in crust. This Graham Cracker Crust recipe is also great for pastry novices.
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Otherwise, try these tips:
1. Keep the butter cold and use ice water.
The pockets of cold butter in the dough release steam, pushing up on the flour to create flaky layers. If your butter gets too warm, the crust will be tasty but not flaky.
2. Let the dough rest.
After you make the dough, refrigerate it for at least 1 hour and up to 2 days. Resting is crucial because it chills the dough, allows it to fully hydrate, and gives the flour’s gluten a chance relax, resulting in a more tender crust.
3. Generously dust the work surface and rolling pin.
Before you roll out the dough, flour your surface and rolling pin to prevent sticking and add more flour if necessary as you work. Another trick to keep the dough from sticking: Give it a quarter turn after each roll.
Game Plan
Preparation is key when cooking a meal for so many people with so many dishes. This list will help you stay organized.
- Make pie dough and freeze: Be sure to wrap the crusts in double layers of plastic so they don’t absorb flavors from the freezer.
- Order turkey: If you plan to cook a turkey from a local farm or specialty market, order your bird before they run out.
- Buy drinks and pantry ingredients. Avoid the last minute rush on canned pumpkin, canned cranberry sauce, and booze. If you end up with more pumpkin than you need, use it in other baked goods, like this Chocolate Swirl Pumpkin Bread.
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- Make your gravy. That’s right. There’s no need to wait until the few minutes before you serve Thanksgiving dinner to make the gravy. You can do it before Halloween even hits and keep it frozen until the big day. Try this make-ahead gravy recipe.
- Plan out the side dishes: Whether you’re making the whole meal, hosting potluck style, or buying pre-made sides, now’s the time to create that list.
- Be sure you have enough serving cooking and serving dishes and the right tools. If it’s your first time hosting Thanksgiving, dinner you might need to invest in a few platters and oven-to-table baking dishes. While a large stainless steel roasting pan is a great piece of equipment to own, you can always use disposable aluminum baking pans from the grocery store in a pinch. If you don’t already own a long pair of tongs, you won’t regret investing in a pair: They’re immensely helpful when trying to maneuver the turkey.
- Pick up fresh turkey or defrost frozen turkey. As mentioned above, frozen turkeys take days to thaw so plan ahead.
- Buy fresh ingredients for Thanksgiving side dishes. This is when you’ll do the bulk of your shopping for your Thanksgiving side dishes. If you can shop at a farmers’ market, even better. In-season fall vegetables, like Brussels sprouts, kale, winter squash, onions, and other root vegetables are usually fresher and tastier than those at the supermarket. Be sure to pick up some extra butter and cream as well—you can never have too much on Thanksgiving.
- Think about your ice situation. Buy bags if you need extra and have room to keep them frozen. Otherwise, assign someone with ice duty.
- Dry-brine your turkey. Be sure to keep the bird on the bottom shelf of the refrigerator, away from other ingredients.
- Defrost pie dough and gravy. Transfer dough and gravy to the refrigerator so it’s ready to use over the next couple of days.
- Make pumpkin pie. This classic—as well as other creamy or custardy pies— holds up perfectly in the fridge.
- Bake other desserts: Pie isn’t the only Thanksgiving dessert. Pumpkin cheesecake, cranberry shortbread bars, and pecan sandies can all easily be made ahead.
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- Assemble and bake stuffing and casseroles. If you bake these dishes ahead, you’ll only have to worry about reheating them come T-day. Try this Herbed Green Bean Casserole recipe.
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- Mix cocktails. If a homemade drink is on the menu, mix it ahead if you can and keep it chilled. We’ve got a big list of good cocktail ideas.
Thanksgiving Day
- Bake fruit pies. You’ll want to get these in the oven before the turkey and cooled before guests arrive.
- Bring turkey to room temperature. This will help the turkey cook more quickly and evenly and free up refrigerator space as well.
- Prepare side dishes to serve at room temperature. Roast vegetables, mix together salads (but don’t dress anything delicate yet),
- Prepare snacks or starters. Wash and slice up vegetables for crudités; slice and refrigerate any cheese; make dips.
- Set the table. No need to leave this task until the last minute. If you’re serving buffet style, arrange empty platters on your serving area to make sure you have enough room for everything.
- Arrange the drinks area. If you’re hosting a lot of people, set up a self-serve bar away from the kitchen.
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- Roast turkey: Assume you need about 20 minutes per pound in a 350°F oven for an unstuffed turkey and about 1 hour longer for one that’s stuffed. In the end, you want to cook the turkey until it reaches 160°F on an instant-read thermometer (and at least 165°F as it rests.)
- Peel and chop potatoes for mashed potatoes. Keep them refrigerated covered in water so they don’t discolor.
When people arrive:
- Set out starters. Put these with the drinks, away from the kitchen.
- Recruit one or two helpers. No need to shoulder all the work yourself. Get their help with last-minute reheats.
- Warm side dishes. Let the turkey rest while you reheat the stuffing and other casseroles in the oven.
- Make mashed potatoes. While you can make them a few hours ahead and keep them warm over low heat (or in a slow cooker), this is one dish that’s often easiest to make just before serving.
- Warm the gravy. Since you made it ahead, you can easily do this on the stovetop or in the microwave.
- Carve turkey. For a primer, watch this video.
- Dress salads. And now it’s finally time to feast!
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Turkey with the Stars: Assign Friendsgiving Dishes with Help from the Zodiac
“Hey all! Can’t wait for Friendsgiving Fest next week! Please comment below with what you plan to bring so we can make sure all the sides are covered and avoid duplicates!”
Raise your hand if this has been your go-to meal coordination strategy for Friendsgivings past. Now keep them raised if this has somehow still resulted in at least three identical green bean casseroles because “my mom’s is the best!”—despite being the exact same recipe from the back of the soup can—or seven-odd variations on sweet potatoes because only four out of 25 friends followed the directive to comment on what they were bringing.
Right. All hands still raised? High-fives all around.
Here’s a new strategy with an irresistible angle: Time to take the Taurus by the horns, hit a bullseye with Sagittarius, tip the scales for Libra, and catch Pisces hook, line, and sinker. Don’t leave it to chance this year. Tell your friends exactly what they are destined to bring that plays to their cosmically-prescribed strengths, so you don’t end up eating leftover green bean casserole until the moon rises in Capricorn.
Aries: Turkey
Got an Aries bestie? Awesome. Have them over early in the day to assist with the big bird. The first sign in the zodiac calendar, your Aries friends are natural leaders who love challenges, so they will be just the fire sign you need to help you go-for-broke on an audacious deep fried preparation or even a Turducken.
Taurus: Wine
Self-indulgent and pleasure-seeking, your Taurus friends are the least afraid to splurge. So if you’d rather populate your home bar with actual Champagne or other Thanksgiving-friendly wines such as a Cru Beaujolais or Willamette Valley Pinot Noir, rather than some basic bulk critter-labeled stuff, throw it to the bulls. When Taurus self-indulges at a potluck, everyone indulges.
Gemini: Sweet Potatoes
Ah, the sweet mystery of sweet potatoes: sweet or savory? Savory or sweet? This Friendsgiving, let the twins sort it out: The sign of duality deserves the starch of duality. Plus Geminis’ numerous interests and pursuits have shaped them into the kind of ambitious people who might just make both.
Cancer: Appetizers
I admit, I don’t have any actual credentials as an astrological spirit advisor/menu planner, but I really like this idea because hopefully the obvious answer here is crab dip.
Leo: Cranberries
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Let’s be real. Your Leo friends are less interested in cooking than they are dressing up and being the life of the party, and what’s more they are excellent in doing just that. Let them bring something easy that doesn’t require any last minute plating or finishing touches so they can get right to circulating.
Virgo: Stuffing
Down-to-earth, detail-oriented, and ruled by the goddess of wheat and agriculture, count on your Virgo friends to absolutely nail it in the stuffing category. Like maybe with this kind of recipe. Or this one. Virgo is also the sign that rules the digestive system, so again I say: stuffing it is.
Libra: Green Salad
Libra’s calling cards are balance, symmetry, and harmony, so nobody is better suited to round out the inevitable carb-fest that is Friendsgiving than your Libra friends. Consequently, the calling cards for an excellent salad are balance, symmetry, and harmony—such as this beauty with snappy watercress, sweet membrillo, and savory almonds —so it’s a double-win.
Scorpio: Pumpkin Pie
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The most enigmatic part of the Thanksgiving feast begs to be prepared by the most enigmatic sign in the zodiac. Scorpios aren’t afraid to play the long game, so I’d place bets this could translate to some home-made crust with an epic design. It would also be remiss not to mention that Scorpios in-life pursuits are routinely driven by…”dessert,” if you catch my meaning…
Sagittarius: Cheese Plate
Basically, you gotta give the archers in your life something to chase after. Sagittarians have a love of learning and storytelling, so put those gifts to work for you and watch how they not only assemble a veritable cornucopia of great cheeses, but keep everyone enrapt with tales of bloomy rinds, Gewurztraminer-washing, and cave-ageing techniques.
Capricorn: Mashed Potatoes
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Is there anything more simple and yet more capable of delivering a nostalgic gut-punch than mashed potatoes? Second to the turkey, mashed potatoes are probably the item whose absence would be most likely to invalidate the whole Thanksgiving meal. So leave it to the Capricorns in your life—mythical sea goats who skillfully navigate both the physical and emotional realms.
Aquarius: Free Rein
Free-spirited, eccentric, and off-beat, Aquarians aren’t necessarily all that interested in conventional choices. So throw this one out to sea and see what Aquarius brings back. You might just end up with something cool or exotic but that completely complements the goings-on, like maybe a pumpkin curry, a Cajun maque choux, or chocolate, which now that you mention it seems entirely underrepresented in the Thanksgiving canon.
Pisces: Green Bean Casserole
Well, somebody has to, and as the most empathetic sign in the zodiac, capable of absorbing all of the pain of the other signs, Pisces deserves the honor. And as the most creative sign as well, it’s possible they might even be able to go beyond the can and reimagine the dish in a celestially superior way.
Related Video: How to Make Thanksgiving Pizza
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Friendsgiving! A Holiday Menu for a Meal with Friends
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How To Prepare and Enjoy a Low-Carb Thanksgiving
Nothing is worse than Thanksgiving on a diet. Literally nobody wants that life.
And yet, whether you are trying to lose weight, get in shape, or just want to be healthy, Thanksgiving is such a concentrated moment of indulgence that the mere sight of a full table makes most of us—me, especially—crack. Let me be clear though, I love and live for every last morsel of this holiday. I just hate missing out.
So, in the words of June Diane Raphael, “I am not taking it on.” I’m not. Why sit, stare, and suffer? It’s not me and it should not be you.
This year, I am taking control and throwing a low-carb Thanksgiving. Why? Because food itself is not bad for you. It is not eating the right foods at the right times and proportions that gets us into trouble. Carbs, for example, are a great source of energy, but seeing as most of us are so drunk on Turkey—or, other things—that we just need to sleep post-meal, a smarter way to eat during this holiday season is to avoid carbs and focus on protein and veggies. I also do this at parties and it’s a great way to get your tummy satisfied and also stay on track with personal health goals.
Here is the game plan:
1. Eat the meat.
It’s so paleo, but it makes sense. It’s filling, it’s delicious, and as long you don’t overdo it, you get to partake in the main event—aka turkey!
And what a moment it could be. Just check out this paleo Duck Fat Roasted Turkey. Usually, you will have me at the mere mention of duck, but the recipe actually uses very little fat and has four other ingredients: turkey, stuffing, salt, and pepper. Talk about easy. Get the recipe.
Classic 2-Piece Hollow-Ground Carving Set - $99.95
Carve your turkey in style with this cutlery set.
Besides that, ham is essential. But, we must remember, there is a lot of sugar in most cured hams. Whenever possible, it is good to try a paleo recipe for your ham so that you’re not replacing carbs with sugar. I love this Paleo Leap recipe because it uses fresh oranges for the sauce to give it natural sweetness and the honey is an optional ingredient. Get the recipe.
It also doesn’t hurt to have healthier proteins present. How about salmon? Specifically, this Salmon with Herbed Yogurt can add a different flavor profile to the traditional Thanksgiving table. Plus, if you like the recipe and want a new twist in the future, you can sub out the fresh spices for your favorites. I love basil and cilantro. Get our Cedar Planked Salmon with Herbed Yogurt Sauce recipe.
2. Swap out carbs for veggies whenever possible.
In the turkey recipe, it calls for stuffing, but we know that stuffing is one of the most carb-heavy moments of the day. Thankfully, there are many grain-free options like this gluten-free Best Paleo Stuffing. It combines onions, celery, apples, dates, almond flour, to make a grain-free alternative that has a similar texture to the traditional version and a whole lot of flavor. Get the recipe.
Then, mac ‘n’ cheese isn’t just a standard, it is non-negotiable. That is until I tried this recipe and realized that I am mostly obsessed with baked cheese and could always live without the bloated feeling of eating too much pasta. The genius behind this recipe is roasting the cauliflower first so that it is nice and crispy under the melted and crispy cheese. Also, who doesn’t like a recipe that tells you to add bacon? Get the recipe.
Now, I have been dreading mentioning this, but actual mashed potatoes need to sit out this year. That doesn’t mean that there isn’t something that might replace them. What is that? Thyme Mashed Cauliflower with Roasted Garlic. It’s the perfect substitute. Creamy, spiced and delicious. Get the recipe.
3. Get your ‘veg’ on.
Someone once said that the perfect plate has as many different colors on it as possible. So, do this with your veggies.
Kim Alter’s Late Night Green Beans are perfect because they are easy, fresh, and will help you digest all the other goodies. Get Kim Alter’s Late Night Green Beans recipe.
Next, kale has gotten some flak as a basic and bougie food, but if people don’t like something a lot, haters never make jokes. That is why this Kale Tahini Salad is a must. It’s a savory but sweet salad with nutty tahini and pumpkin seeds with sweet dried fruit. A lot of the food on this day will be heavy, so why not give your body a break and eat something that will make you feel fresh? I know. It just makes sense. Get the recipe.
Boiled carrots are lovely, said no one. Raw Carrot Pasta with Peanut Sauce, though, is the business. Just imagine. The raw carrots will have a natural sweetness that is balanced by the ginger-garlic-lime-Sriracha dressing. It is basically a carrot Pad Thai. Get the recipe.
4. Save room for dessert and make sure the treats are low-carb so that you can enjoy the sweets.
What is a holiday celebration without dessert? No answer. Well, that is probably because an absence of dessert is neither fun nor worth associating with the holidays.
My Natural Family has an easy vegetarian, gluten-free Paleo Pumpkin Pie recipe that uses almond flour. The almond flour adds a nutty quality that many pumpkin pies miss. Also, if you need to go vegan for a guest, sub sugar for the honey. Get the recipe.
Now, for chocolate—because there is never a reason to miss out. Let’s talk about Zucchini Brownies. Not only are they flourless and moist, they are a serving of greens in a dessert. Think! There could not possibly be a better way to make sure your kids get some vegetables in them. Get the recipe.
Have you also heard of No-Bake Peanut Butter Cheesecake? It is basically two of my favorite things in one dish.
Also, Lord knows there is little more in life that we need more than cheesecake on any day of the year. So, let’s not leave anybody wanting. Just offer them this gluten-free, flourless version. The almond flour crust, peanut butter, and cacao will add a touch of sensuousness to balance that tart cheesecake creaminess. Get the recipe.
Low Carb Yum
5. Remember that Thanksgiving is a big food day.
So don’t freak out if you are still stuffed at the end. After all, it’s almost rude to not take the turkey’s situation into account, right?
Related Video: What Is the Keto Diet?
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Old Fashioned Pumpkin Pie
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