How to Smoke Meat Like the Pros

Grilling season may have given way to fall, but true BBQ fans are willing to brave inclement weather and freezing cold to keep enjoying that prized smoky taste all year long. The opportunity to impart layers of flavor into a cut of meat, whether it be chicken or a pricey steak, is one that many home cooks are embracing—and this time of year, lots of them decide to smoke turkey. So we got expert tips to help you smoke meat like a pro.

“The interesting thing about smoking is that you can smoke almost anything—from poultry to sausage, fish, beef, and so much more. Historically, smoking was used as a way to preserve meats; for example, the ham going into the smokehouse for the winter would be ready to eat at Easter,” says Tom Perini, owner of Buffalo Gap, Texas-based Perini Ranch, which has been honored with a James Beard Award.

Perini dishes on some of the best practices for low and slow cooking—aka smoking—to ensure that every cut of meat comes out perfectly all season long.

Got Wood?

What's the Difference?Charcoal vs WoodWhen smoking meat, the type of wood used is a big part of the equation—regardless of the type you use, it should be a hard wood, not pine or cedar. The wood should also be dry—not green. Green wood can create a lot of tar, resulting in a bitter flavor.

“Your wood preference also depends on your location. At Perini Ranch—we’re in the West Texas town of Buffalo Gap—we use mesquite wood because the ranch is covered in it, and it makes a hot fire. Different types of wood impart unique flavors, and it’s fun to experiment depending on what you’re cooking. For example, if you’re smoking pork butts, you might want to try an apple wood,” Perini says.

Chowhound’s Hickory Smoked Chicken recipe

Temperature Is Key

Unlike grilling, smoking is all about keeping the temperature low and the cooking process slow. Perini said that for things like brisket, Perini Ranch smokes it the “old time way” which takes about 12 hours. This, he said, ensures that it will be tender and juicy. However, Perini notes that he keeps things within a certain temperature range to ensure a perfect result, no matter what the meat.

“Smoking temperatures for Perini Ranch are between 250 – 275 degrees,” he says. “A word of warning—you can over-smoke. This just takes practice, but too much smoke is not your friend. It can stay with you for days.”

To that, he says, monitor your temperature with a meat thermometer. You can even get one that syncs with your smartphone.

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Choose Your Smoking Style

Perini explains that there are different kinds of smoking styles—direct heat and offset smoking. Both of these, he says, are great methods of smoking meats and it is simply a matter of preference.

“At Perini Ranch, our style of cooking is the old time way of pit BBQ. We burn down our own mesquite wood to make charcoal, and then shovel the homemade charcoal into the pits so that we can control the temperature throughout the smoking process. This is a direct heat method, and the grills are about 30 inches above the coals. Our pits also have lids, and we believe in turning the meat every hour to keep the juices flowing,” he says.

In the offset smoking method, heat and smoke is pulled through the pit from a live fire that sits on the end of the pit. This is similar to a smoking box that is attached to a grill.

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Additionally, you can smoke your meat on your grill—both charcoal and gas—by setting up two zones to create indirect cooking (coals on one side, no coals on the other). Add a water pan if necessary and you’re all set.

Ready to drill down into the finer details? Get some more smoking advice from Aaron Franklin, BBQ guru, and learn how to make the best smoked brisket from yet another pitmaster.

If you’re here for Thanksgiving, see how to smoke turkey, and check out our Ultimate Guide to Thanksgiving too.

Read More: The Ultimate Guide to Grilling & BBQ

Related Video: Slip a Little Smoked Pastrami Beef Tongue On Your Plate

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How to Smoke Turkey Like a Pro

Based on recent search trends, it seems that plenty of people want to know how to smoke a turkey this year. If you’re tired of the same old roast turkey for Thanksgiving but too afraid of fireballs to attempt to deep fry turkey, a smoked turkey may be your happy medium. You can get outside, free up oven space for sides and pies, and enjoy a deliciously different flavor than you’re probably used to.

Pitmaster TipsHow to Smoke Meat Like the ProsSmoked turkey isn’t for the faint of heart—it does require tending, and it does have a bold flavor that purists may disapprove of. Consider roasting a backup turkey breast for them, and know that you’ll also need to make gravy from spare turkey parts ahead of time (always a good move anyway)—or use the reserved turkey neck to make a gravy with bourbon, apple, apple cider, and onion (see our smoked turkey recipe below for the gravy how-to).

According to Chowhounds, you may want to smoke a practice bird, or even just smoke the turkey breast (though who among us can resist Disney-style smoked drumsticks?).

We also recommend taking some tips from a pitmaster on how to smoke meat in general, especially if you’re new to smoking.

Make sure you have your game plan in place and allow enough time to get the process going. Then you’ll be ready to tackle a turkey.

Step 1: Get Equipped

If you have a smoker, great!

If you don’t, you can use a charcoal grill for smoking turkey. You’ll also need tongs, a few different disposable aluminum loaf pans, a baking sheet, oven mitts, a couple buckets of water, an oven thermometer, and a meat thermometer. And wood, of course.

We like apple wood for smoking turkey since it has a more delicate and fruity flavor compared to hickory or oak.

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We also strongly prefer hardwood lump charcoal instead of briquettes.

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Step 2: Brine the Turkey

Brining turkey is always a good idea, and you’ll want to do it the night before—but make sure the turkey is fully defrosted before brining. And if you wet brine, when it comes out, be sure to pat it dry and let it sit at room temperature for a bit to ensure crisper skin.

Related Reading: How to Score a Free Turkey | Whole Foods Turkey Discounts for Amazon Prime Members

Step 3: Soak Your Wood Chips

This will only take about 15 minutes, but every second is precious when you have hangry guests waiting for food—so remember to put your chips in a bucket of water before you start preparing your grill or smoker.

Step 4: Truss Your Turkey

We like to do this since it makes maneuvering the turkey on the grill a bit easier (we also stuff the cavity with onion and apple, and trussing helps keeps them in place). Here’s how to truss the bird:

Once trussed, we rub the outside of the turkey with vegetable oil (since butter is more likely to burn here), and then start smoking. Get the full step-by-step instructions by clicking the link below.

Smoked Turkey

View Recipe

What Should You Serve with Smoked Turkey?

We include a bourbon-apple gravy recipe that uses the reserved turkey neck in the recipe just above, but as for what else to serve with smoked turkey, all the classic sides still taste great. It makes sense to choose stronger flavors and dishes with a Southern vibe, so here are a few specific suggestions (but don’t forget classic buttery mashed potatoes too):

Cornbread and Apple Stuffing

Chowhound

The sweetness of apple and cornbread will work well with the smoky turkey, and since it doesn’t cook inside the bird, you can make it ahead of time (and will get way more crusty surface area). Get our Cornbread and Apple Stuffing recipe.

Bourbon Sweet Potato Casserole

Chowhound

Mini marshmallows have their place (in hot cocoa), but for sweet potato casserole, we prefer to show more restraint. This one is spiked with bourbon—echoing the turkey gravy—and topped a nutty pecan streusel with just enough brown sugar to complement the natural sweetness. Get our Bourbon Sweet Potato Casserole recipe.

Cranberry Spread

Chowhound

Canned cranberry sauce is fine if you’re into it, but we’d pick this chunky fresh cranberry spread for a smoked turkey dinner (or any other, honestly)—it’s nicely balanced between tart and sweet (thanks to maple syrup) and has a kick of heat from red pepper too, plus candied orange peel and allspice. Get our Cranberry Spread recipe.

Simple Sauteed Green Beans

Chowhound

A fresh green vegetable is a must, so we say skip the green bean casserole for crisp-tender sauteed beans with sweet, soft onions and a bit of spark from red wine vinegar. Get our Simple Sauteed Green Beans recipe.

Pumpkin Chiffon Pie

Chowhound

In keeping with anti-palate-fatigue idea, try a light and airy pumpkin chiffon pie for a change to end the meal. You can spike the filling and the topping with rum, or use non-alcoholic apple cider if you prefer. Get our Pumpkin Chiffon Pie recipe.

Maple Pecan Pie

Chowhound

But if you’re Team Pecan Pie, try this version with an anise-infused maple syrup filling and tangy whipped crème fraîche for contrast. Get Melissa Clark’s Maple Pecan Pie recipe.

For more tips, tricks, recipes, and a Turkey Day timeline, see our Ultimate Guide to Thanksgiving.

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The Basics: How to Cook a Turkey

Thanksgiving is nigh, which means it’s time to talk turkey. If you’re a newbie, or just need a refresher, we have everything you need to know about how to cook a turkey—with tips on what size turkey you should buy, how long it’ll take to cook, when you should defrost it, and what tools you need to pull the whole thing off.

Caveat: There are countless methods for roasting a Thanksgiving turkey (and that’s before you even get into grilled turkey and deep fried turkey), but we’re going with one of the most basic because it always works.

What Size Turkey Do You Need?

A fairly standard 12-15 pound turkey will feed between 6-8 people as part of a meal, so scale up or down as needed. Generally, you should budget 1 pound per person, or up to 2 pounds per person if you want to have leftover turkey.

Related Reading: The Best Turkey to Buy for Thanksgiving | How to Score a Free Turkey

How and When to Thaw a Turkey

Don’t forget this step! Unless you buy a fresh heritage bird, your turkey will come frozen solid. Thawing a turkey will take anywhere from 1 to 6 days, so plan accordingly, and see our full guide on how to thaw turkey (with times, methods, and what to do if you forget).

You can keep the turkey in the fridge for another 2 days once it’s thawed, so feel free to start a day earlier than you think you need to, and plan for another day of resting before you actually plan to cook (you’ll see why below).

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How Long to Cook a Turkey

Total cooking time depends, of course, on the size of your bird, and a meat thermometer will always be your best friend when it comes to being certain it’s cooked to the proper temperature (165-170°F). That said, here are some general guidelines based on an oven temperature of 350°F, our preferred temperature to roast turkey.

How long to cook a 12 pound turkey – 14 pound turkey: About 3 hours at 350°F (start checking a bit sooner to ensure it doesn’t dry out)

How long to cook a 15 pound turkey – 18 pound turkey: About 3.5 to 4 hours at 350°F (start checking a bit sooner to ensure it doesn’t dry out)

How long to cook an 18 pound turkey – 20 pound turkey: About 4 to 4.5 hours at 350°F (start checking a bit sooner to ensure it doesn’t dry out)

How long to cook a 21 pound turkey – 24 pound turkey: About 4.5 to 5 hours at 350°F (start checking a bit sooner to ensure it doesn’t dry out)

Chowhound

If you prefer a higher heat method, it will obviously take less time, but you run the risk of burning the skin; that holds true with the “start high, then lower the heat” method too. We do that sometimes (see our Herbed Roast Turkey recipe), but generally prefer to keep the oven at the same temperature throughout because it’s the least fussy method, and reliable too.

We do start it upside down in an effort to get a totally moist turkey, but you don’t necessarily have to do that.

How & Why to Brine a Turkey

This is another optional step, but we always prefer to brine a turkey the day before roasting it. It needs to be fully defrosted first, and then you can either wet brine or dry brine the bird. The recipe below goes with the dry method because it’s easier than dealing with gallons of liquid, but the salt rub achieves the same thing: juicy meat that’s well seasoned.

What You Need to Cook a Turkey

For a basic roast turkey recipe, you don’t need much in the way of special ingredients or equipment, but a roasting pan with a roasting rack is a must, and a turkey baster or brush and meat thermometer also come in handy.

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As for the raw ingredients, this is a great starting place, but you can add herbs and spices like fresh thyme, bay leaf, sage, or other aromatics as you like:

• a 12- to 15-pound turkey
• kosher salt and freshly cracked pepper
• vegetable oil (or olive oil)
• a half stick of butter
• half a lemon
• half an onion, cut into four pieces
• one celery stick, cut into three pieces

How to Cook a Turkey

1. The day before you want to roast your turkey, make sure it’s defrosted, then remove the contents from the cavity. Discard the giblets (heart, liver, and gizzard) unless you like them for gravy or stuffing (or want to cook them for your pets). Reserve the neck!

2. Rub the thawed turkey all over with several generous pinches of salt, including a few under the skin covering the breast.

3. Place turkey on a platter or baking sheet, cover with plastic wrap, and refrigerate until the next day. This improves the flavor of the bird and helps it stay juicy. You can skip the plastic wrap if you like (the drier the skin, the better it will brown and crisp), but be sure nothing else in the fridge touches the raw turkey.

4. The next day, preheat the oven to 350°F and place a rack in the lower third. It will take about 20 minutes for the oven to come to temperature. Meanwhile, remove the turkey from the fridge and prepare it for roasting per the next steps.

5. Pat the turkey dry inside and out with paper towels and tuck the wing tips back and underneath. Rub a generous amount of vegetable oil inside the cavity, all over the outside, and under the skin, then season well with salt and pepper, including inside the cavity.

6. Break the butter into small chunks and place them under the skin covering the breast. Put the lemon, onion, and celery inside the cavity. (That’s it, no stuffing; food safety police strongly advise against cooking stuffing inside the turkey, and when you cook it separately, you get more crusty surface area, anyway.)

7. Place the turkey breast side down on the roasting rack, and put the reserved neck in the bottom of the pan for extra flavor. Roast in the oven for 45 minutes, basting the turkey every 20 minutes once the pan juices start to accumulate.

8. After 45 minutes, flip the turkey onto its back and continue to baste and roast for about 2 to 2 1/2 hours.

9. When a meat thermometer inserted into the inner thigh registers 170°F and the juices run clear, remove the turkey from the oven and let it rest 20 to 30 minutes before carving. If you’re planning on making your own turkey gravy, be sure to set aside the roasting pan and reserve both the vegetables from inside the bird’s cavity and the neck.

Even easier: If you don’t want to deal with flipping the turkey, you can simply roast it in the normal position for the entire cook time; just baste the breast often to ensure it doesn’t dry out, and tent the pan with foil if the skin starts to brown too soon before the meat is done (but remove the foil to get a nice crisp skin in the final few minutes of cooking).

But what happens if you forget to thaw your turkey? You can go right ahead and cook that frozen turkey. It will take a longer time than usual, though, so plan accordingly (and be sure to have snacks on hand to stave off hangry mutiny among your guests).

If you’re afraid of getting raw turkey juice or butter smears on your phone or tablet screen, print out our original step-by-step turkey roasting PDF (illustrated by Bill Russell) and put it on your fridge.

For more tips, tricks, and recipes, see our Ultimate Guide to Thanksgiving.

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These Music & TV Playlists Are Perfect for Friendsgiving

Food and wine are priorities No. 1 & 2, but don’t forget about the other pulse of the party; music and media. Check out our tips and tricks to create the best Thanksgiving and Friendsgiving playlists this year. 

You’re hosting Friendsgiving, that sacred millennial ritual for those among us who can’t (or choose not to) travel home for free food and Aunt Janet’s not-so-artful critiques of…everything.

You’re also an adult so you’ve thought of everything. The dry-brined turkey is in the oven and right on track. The sides are prepped, and you even managed to buy and hang a halfway decent wreath from Target, which happens to perfectly compliment the decorative gourds “casually” splayed about. And yet, you’re forgetting one of the most important steps in setting the mood, I just know it. The music and media lineup!

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Having people all up in your space, some of whom may not be well-acquainted is stressful. But the right playlist before, during, and after dinner, Netflix selection can be as much a social lubricant and mood stabilizer as anything else. Below, a few simple rules to adhere to, and totally nail your Friendsgiving music and TV playlists this year.

Keep it fun, always: This doesn’t mean you need R.E.M’s “Shiny Happy People” on loop but do save Fiona Apple and Elliott Smith for next week when you step on the scale and actually need sad music.

Consider the crowd: Do a mental spot check of who’s coming and any songs, artists, and genres you know they love. Better yet, do some sleuthing on their Spotify or Apple Music accounts to see what they’ve been up to, sonically speaking, and sprinkle it in.

The Only ‘Rumours’ rule: Try not to play entire albums or one artist all night (unless it’s jazz for dinner or Fleetwood Mac’s ‘Rumours’ which science has proven everyone loves from start to finish).

Rule of three: Try for three consistent yet eclectic playlists each with its own distinct mood that compliments that portion of the evening’s particular energy. 

Playlist #1:  Before Turkey

This is all about setting a friendly tone and bringing people out of their shells as they arrive, take off their coats, and pour that first glass of vino. The key is keeping the music fun, but also familiar because nothing calms the nerves of meeting new people like a beat to latch onto. Remember people are just getting started, so energy is high but nobody’s drunk or dancing yet.

Pop:

• “Diamonds” – Rihanna
• “Cruel Summer” – Bananarama
• “Pretty Babies” – Niki and the Dove
• “American Boy” – Estelle featuring Kanye West
• “The Walker” – Christine and the Queens
• “Pusher Love Girl” – Justin Timberlake
• “Goodbye” – Who is Fancy
• “Walking on Broken Glass” – Annie Lennox

Electro, Rock and Hip Hop:

• “Back in Brazil” – Paul McCartney
• “Ms. Fat Booty” – Mos Def
• “The Boy With The Arab Strap” – Belle & Sebastian
• “Houdini” – Foster the People
• “Sound & Color” – Alabama Shakes
• “The Light” – Common
• “A-Punk” – Vampire Weekend
• “Youth” – Glass Animals
• “Ready or Not” – The Fugees
• “Lonely Boy” – The Black Keys

Throwback:

• “Upside Down” – Diana Ross
• “Get Back” – The Beatles
• “Black Cow” – Steely Dan
• “The Weight” – Aretha Franklin
• “Rosanna” – Toto
• “Brown Eyed Women” – Grateful Dead
• “Rapture” – Blondie
• “Love My Way” – The Psychedelic Furs
• “Gypsys, Tramps and Thieves” – Cher
• “Lovely Day” – Bill Withers

Playlist #2: During Turkey

As things quiet down the energetic din that accompanied cheese plates and cocktails settles to more measured conversation. Try for music with richer, ambient sound and not as much bass or overbearing vocals. This is a good time to bust out some irreverent deep cuts you’ve been wanting to share with friends. You don’t want the music dominating dinner but the occasional “Ooooh, what is this?!” is the goal.

Pop:

• “Stay Flo” – Solange
• “Got ‘Til It’s Gone” – Janet Jackson Feat. Q Tip
• “Don’t Stop The Music” – Jamie Cullum
• “Play It On My Radio” – Niki and the Dove
• “You’re Makin Me High” – Toni Braxton
• “Desperado” – Rihanna
• “All the Good Girls Go to Hell” – Billie Eilish
• “Cigarettes and Chocolate Milk” – Rufus Wainwright
• “Daniel” – Bat For Lashes

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Electro, Rock n’ Hip Hop :

• “Doo Wop (That Thing),” Lauryn Hill
• “Paper Bag” – Fiona Apple
• “Charlie Don’t Surf” – The Clash
• “Gone Till’ November” – Wyclef Jean
• “Feel Good, Inc.” – The Gorillaz
• “Electric Blue” – Arcade Fire
• “Gooey” – Glass Animals
• “Eple” – Röyksopp
• “On & On” – Erykah Badu
• “Autumn Sweater” – Yo La Tengo
• “Weird Fishes” – Radiohead

Throwback:

• “54-46 (was my number)” – Ernest Ranglin
• “The Boss” – James Brown
• “Summer in the City” – Quincy Jones
• “Caravan” – Van Morrison
• “Family Affair” – Sly & The Family Stone
• “This Must Be The Place” – Talking Heads
• “Ashes to Ashes” – David Bowie
• “Head Over Heels” – Tears For Fears
• “Oh! Sweet Nuthin’” – The Velvet Underground
• “Sinnerman” – Nina Simone

Playlist #3: After Turkey

With any of these playlists, but especially this one, it’s about reading the room and knowing your audience. The post-meal playlist should kick up a few BPMs as alcohol has likely caused inhibitions to vanish along with the dark meat. Make it dancy, jazzy, silly and throwback-heavy. Even the scattered Disney sing-a-long or Broadway tune works here!

Pop:

• “Higher Love” – Whitney Houston and Kygo
• “Babooshka” – Kate Bush
• “Lay All Your Love On Me” – Abba
• “How Will I Know” – Whitney Houston
• “Green Light, Chromeo Remix” – Lorde & Chromeo
• “Bye Bye Bye” – N’Sync
• “All Night Long” – Lionel Richie
• “Cut to the Feeling” – Carly Rae Jepsen
• “Dance Apocalyptic” – Janelle Monae

Electro, Rock & Hip Hop 3:

• “Hip (Eponymous) Poor Boy” – Jack White
• “Straighten it Out” – Pete Rock & C.L. Smooth
• “Gone Daddy Gone” – Gnarles Barkley
• “Get By” – Talib Kweli
• “Oino” – LA Priest
• “Take Me Over” – Cut Copy
• “Because the Night” – Patti Smith
• “Three Women” – Jack White
• “Be Thankful for What You Got” – Massive Attack
• “Hotline Bling” – Drake

Throwback:

• “Doctor my Eyes” – Jackson 5
• “Lay All Your Love on Me” – ABBA
• “Kodachrome / Maybellene (Live in Central Park)” – Simon & Garfunkel
• “Stare” – Prince
• “Under Pressure” – Queen and David Bowie
• “Sir Duke” – Stevie Wonder
• “Heart of Glass” – Blondie
• “Bad Girls” – Donna Summer

TV Playlists

If you’ve done your job with the music, your crew has been on their feet for a while and are ready to sit down and watch some tube as the food comas set in. Movies tend to be a little long and could suck the energy out of the room but a few well-placed 20-30 minute tv shows can provide a welcome escape from all the chit-chat.

Here are some classic, on-theme shows to add to the TV cue:

“Friends” (any of the 10 Thanksgiving episodes)

This crew may very well have invented Friendsgiving as we know it. Be sure to pay homage with at least one of the 10 turkey day episodes. A few years ago Variety ranked them.

“Seinfeld” (season 6, episode 8)

Who can forget the Woody Woodpecker deflating over the streets of Manhattan as the gang botches yet another social scenario?

“Will & Grace” (Season 3, Episodes 8 and 9)

This two-part throwback episode brought us back to the fateful and folly-filled meeting of Will & Grace. Let’s just say it could have gone a little smoother for then in-the-closet Will.

“It’s Always Sunny in Philadelphia” (season 9, episode 10)

“IASIP” makes Friends look like “The Brady Bunch.” “The Gang Squashes Their Beefs” encapsulates a decidedly dysfunctional brand of laugh out loud hijinx.

“The Office”  (Season 7, Episode 9)

There are many, many re-watchable episodes of NBC’s The Office but this one from season7 which finds the Dwight Schrute in operation of a hay-themed amusement park to fatten his wallet and incidentally terrify children, is definitely one of them.

“A Charlie Brown Thanksgiving” (the one movie exception)

Just like in real life, Peanuts proves you can’t escape drama, yelling, conflict and confusion on Thanksgiving. Ultimately Charlie and Snoop make it to grandma’s and it ends with smiles and pie in this classic.

Whether you’re a first-timer or old pro, remember arranging your playlists beforehand means more time to spend with your pals. And don’t forget if things start to fall apart, there’s always Adele.

For more great tips, tricks, and hacks, see our Ultimate Guide to Friendsgiving.

Related Video: Delicious Vegan Friendsgiving Cookies with CBD

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The Best Turkey to Buy for Thanksgiving and How Much You Need

What kind of turkey should you buy for Thanksgiving? And how much turkey do you need per person? Here’s what you need to know.

What Kind of Turkey Is Best?

Fresh or frozen? Free-range, pastured, or barn-raised? Organic? Heritage breed? Local or mass-market? No pressure—it’s only that your choice of turkey has the potential to ruin Thanksgiving…for everyone.

Cavan Images / GettyImages

Chowhounds don’t have strong opinions on fresh versus frozen turkey. “I’ve cooked both fresh and frozen organic turkeys with good results,” says janeh. “A frozen bird is fine—just remember that it takes longer than you might think to thaw it,” advises sheiladeedee. “I like to take my bigger birds out of the freezer and put them in the refrigerator on Sunday night before Thanksgiving so it is thawed in time to brine it.”

Related Reading: Everything You Need to Know About Defrosting Turkey | Why & How to Brine Your Turkey

A local, organic turkey is worth it if you can afford it, says keith2000, but keep in mind you’re going to have to brine the turkey yourself. “The best turkeys I’ve had have been local and free range,” says ccbweb. However, remember that an “organic” turkey may well not be free-range, and even a turkey labeled “free range” may have been raised in a barn, rather than out scratching in the pasture.

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Related Reading: How to Score a Free Turkey This Year | Whole Foods Turkey Discounts for Amazon Prime Members

A major overlooked aspect of turkey taste is the age of the turkey. A longer-lived bird tastes better, but “even your organic, free-range bird is likely to be only four months old at best when it is a commercial breed,” says susanl143. “It costs more to grow a turkey longer and that adds to the buyer’s cost but you do get a big return in improved flavor.” Pasture raising makes a big difference in flavor, too. Birds able to play, run, and even fly taste different from birds who only sat at the feeding trough—activity makes the texture of the meat firmer, “more like a game bird,” says susanl143.

If you go with a supermarket turkey (like a classic Butterball), look at the label; if it says the meat has been treated with a salt solution, then you don’t need to brine it as it’s essentially already been done (via injection).

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Related Reading: The Best Turkey Delivery Options for Thanksgiving

How Much Turkey Do You Need Per Person?

The general guideline is to plan on one pound of turkey per person, but increase that to 1 1/2 or even 2 pounds per person if you want to have leftover turkey. Also remember that the size of your turkey determines how long it takes to thaw (unless, of course, you get a fresh turkey); really big birds can take up to six days to defrost completely, so plan accordingly.

LauriPatterson / E+ / Getty Images

What if a whole turkey is too much food for your group to consume? ccbweb recommends roasting a turkey breast instead of a whole turkey, though amyzan doesn’t think it’s quite as flavorful as a whole turkey.

Related Reading: How to Make Thanksgiving Dinner for One or Two

Another solution? Buy a whole turkey and get your butcher to saw it in half, suggests Jacquilynne. “My mother did that one year and it worked out quite well—we had a mix of white and dark meat, some nice toasty skin, and not nearly as many leftovers. Plus, another half a turkey for Christmas or New Year or Easter already in the freezer.”

You can also try some alternative birds for Thanksgiving.

See our Ultimate Guide to Thanksgiving for everything else you need to know, including a turkey day timeline and more expert tips, tricks, and recipe ideas.

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No-Bake Greek Yogurt Cheesecake

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An Herby, Nutty Dressing That’ll Be a Staple This Thanksgiving

Stuffing (often also referred to as dressing) is arguably one of the highlights of Thanksgiving. This classic side is usually made once a year, so it better deliver. Although stuffing has been a member of the Thanksgiving table since the 19th century, other variations of the traditional dish have popped up, like dressing. But what exactly is the difference between the two?

What’s the Difference Between Stuffing and Dressing?

In 2019, the terms stuffing and dressing are basically interchangeable, with one key difference: Stuffing is cooked inside a turkey, while dressing is made in a casserole dish. But lately cooks are swapping the usual stuffing for dressing for a few reasons. While the USDA says it’s OK to cook stuffing inside your bird, it’s crucial that it’s cooked to the right temperature (165˚F), or you run the risk of contaminating it. In addition to safety, stuffing can run the risk of becoming too soggy inside the bird.

Related Reading: Slab Pies to Feed a Crowd This Thanksgiving

Dressing, on the other hand, is aesthetically more pleasing because it’s prepared in a pan, has a better texture (and some would say flavor), and if you have vegetarian or vegan friends at your table, it’s easy to make it veg-friendly.

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Using Day-Old Bread is Best for Dressing

Dressing is one of the few dishes where using day-old bread is preferable. Fresh bread will get too saturated from the stock, resulting in a soggy dressing. If you forgot to leave bread out on the counter (it’s Thanksgiving, it happens!), it’s easy to dry out in under half an hour. Preheat the oven to 350˚F and bake roughly torn pieces of bread on a sheet tray for about 25-30 minutes until the bread is lightly golden and dried out. This method works for all types of bread, including sourdough, challah, brioche, and even cornbread. 

The Key to Brown Butter

Many chefs call brown butter liquid gold. It’s got a nutty, caramelized flavor that can transform sweet or savory dishes to have more depth of flavor. The process goes fast, so don’t step away from the stove! For this recipe, wait until the butter turns a pale golden brown—that’s how you’ll know it’s ready to be incorporated into the dressing.

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Brown Butter Herb and Walnut Dressing Recipe

Herb dressing is fairly traditional, but this version takes the flavor up a notch thanks to nutty brown butter, a handful of fresh herbs, and lots of garlic.

Brown Butter Herb and Walnut Dressing

Prep Time: 30 minutesCook Time: 2 hoursServes: 8-10

Ingredients

• 8 tablespoons (1 stick) unsalted butter, plus more for greasing
• 1 medium fresh or day-old sourdough loaf, about 10 cups, roughly torn into ½-inch pieces
• 1 medium yellow onion, diced
• 2 celery stalks, thinly sliced
• 3 cloves garlic, minced
• 1 cup walnuts
• 1 tablespoon parsley, finely chopped
• 1 tablespoon sage, finely chopped
• 1 tablespoon thyme, finely chopped
• 2 teaspoons rosemary, finely chopped
• 2 cups chicken or vegetable broth
• 2 eggs, beaten
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 350 ̊F. Grease a 9x13-inch baking dish.
2. If using fresh bread, place the torn bread on a rimmed baking sheet and bake for 25-30 minutes, until the bread feels dried out.
3. Add the butter to a large pan over medium heat until melted. Reduce heat to medium and cook for 3-4 minutes until the butter is golden brown with brown flecks at the bottom of the pan, and smells nutty and aromatic.
4. Reduce heat to medium low and add the onions and celery. Cook for about 10 minutes, or until softened.
5. Add the garlic and cook for 30 seconds, until fragrant.
6. Add the walnuts, parsley, sage, thyme, and rosemary and stir for 1 minute then remove from the heat. Add the bread and stir to combine.
7. In a glass measuring cup or bowl, whisk the chicken or vegetable stock, eggs, salt, and pepper.
8. Transfer the bread mixture to the greased baking dish, then pour the stock mixture evenly over the bread.
9. Let stand for 10 minutes at room temperature.
10. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 40 minutes, until the top is golden brown and crispy.

For more Thanksgiving tips, hacks, and recipes, check out our Ultimate Thanksgiving Guide and our Ultimate Guide to Friendsgiving.

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How to Score Gems at Paris Flea Markets, According to a Parisian

“I love that everything you buy in a brocante has a story,” Jackie Kai Ellis tells me over the phone. “You really get a snapshot of history.”

The Vancouver native, who has a design background, moved to Paris and has become a bit of a connoisseur when it comes to second-hand shopping—or brocante in French. The city is brimming with flea markets, antique markets, and brocantes, replete with everything from packages of socks to postcards and storied dressers.

Related Reading: A Local’s Tips on Where to Eat, Drink, and Stay in Paris

Along with towering pieces of furniture and framed lithographs, these markets are actually a haven for the culinary-inclined, teeming with crystal glasses, knives and forks and spoons of all shapes and utilities, and antiquated serving platters you’d be hard-pressed to find in your local cooking store. Visiting these unique markets is the best kind of activity for anyone looking to pick up one-of-a-kind dinnerware or entertaining pieces you simply would never find anywhere else.

“People will have things in their attic that are so beautiful, and they just don’t see the beauty anymore,” Jackie explains. “What I love about brocante is you can find these raw, hidden gems that are unexpected because it’s sitting among all this junk. But then you see something that’s really inspiring, and it’s cool to repurpose that and see beauty in a totally different facet.”

Over the last few years, Jackie has done just that. She peruses the many markets, searching for new items to include in her now Instagram-famous Paris apartment (check out that kitchen!). The apartment has since been featured in many publications as design and secondhand heaven, and Jackie admits that many people have become incredibly fascinated by the kinds of things she brings into her home. 

Related Reading: 10 Must-Buy Food Souvenirs You’ll Want to Bring Back from France

For those who have never practiced the art of brocante shopping in Paris, Jackie is here to help. Below, she provides some of her best tips and tricks for navigating the second-hand brocante scene in Paris.

Know Your Metal Objects

Jackie Kai Ellis

There will be plenty of metal objects scattered throughout these markets, but it’s usually easy to tell if it’s good quality or not. The easiest test is simply lifting something up: If it’s heavier than it looks, solid, and a little more durable, it’s a high quality item. If it’s very light and hollow, it’s not good quality. 

Test If Something’s Really Crystal—Or If It’s Just Glass

It’s all about the sound, Jackie reveals. Crystal resonates and has more of a chiming sound, while glass clunks. The thinner the crystal is, the finer it is. Just tap two products together (gently!) and you’ll hear the sound.

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If You Don’t Live in France, You Can Still Bring Home the Goods

Jackie Kai Ellis

Just because you have to carry everything home in a suitcase doesn’t mean you can’t bring a piece of Paris back with you. Before she lived in Paris, Jackie would truck home old botanical drawings (those are easy to slip into your luggage), cool cutlery, and previously sent postcards. 

For the Adventurous, Head to the Non-Touristy Markets 

The north of Paris is particularly known for a trove of huge, super touristy, super pricey flea markets, but Jackie says the best ones are within the city limits. They house the most interesting and unique items, buoyed by stories from French locals. Plus, the sellers in these markets are more likely to barter with tourists. 

On the Topic of Bartering, Don’t Be Afraid to Negotiate Price

Jackie Kai Ellis

Although the sellers in the bigger markets are generally unwilling to barter (they’re under the assumption that tourists will buy whatever they’re hawking anyway), the smaller, more intimate ones are up for the challenge. In France, sellers like to barter with a bit of humor and respect—it’s not impolite.   

Finally, Don’t Worry About Authenticity

Jackie often reminds people not to fret if they’re not getting the real thing. If you’re there as a tourist, just think: Did I get a good price, and do I love it? “If you love it,” Jackie says, “just buy it.”

For more on the Paris brocante scene, catch Jackie on Chowhound’s Instagram this weekend as she guides us through her favorite markets and unveils her shopping tips and tricks.

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This 8-Quart Instant Pot Is Under $55 (Originally $80) for Today Only

The Instant Pot really is as easy as advertised. Drop all the foodstuff in and in as little as 15 minutes (depending on what you’re making) you have a tasty and tender dinner, or food to meal prep with for the rest of the week. The one complaint I have with my own 3-quart Instant Pot is that it’s a little on the small size, which is why this 8-quart Instant Pot Lux multicooker on sale for just $55 (down from $80) for today only is so appealing.

If you don’t know by now, the Instant Pot exploded on the kitchen scene a few years back as multi-function workhorse, including a pressure cooker, slow cooker, rice cooker warmer, steamer, and more. Unlike a normal pressure cooker or slow cooker, it has a saute function, too, so you can give your meats an initial seer to lock the juices and flavor in before closing the top to finish the job.

Read more: Keto Instant Pot Thanksgiving Recipes for a Low-Stress, Low-Carb Celebration

And, I know every kitchen product claims that “cleanup is a snap” but with Instant Pot it’s true. There’s really just one pot to clean, so take it from me; one of the world’s least prolific dish-washers.

Instant Pot Lux 8-Quart Multicooker, $55 on Amazon

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Fridge Organizing Photos to Inspire You to Clean Your Own

A quick search on Instagram reveals that there are over 40,000 posts tagged #fridgegoals. Fridge inspiration or “fridgespo” is a thing and it might just be what you need to get you in gear to finally organize your own. Plus, November 15 is National Clean Out Your Fridge Day, so no time like the present!

While it’s easy to brush off all these beautifully arranged fridges with their rainbows of perfectly aligned cans of mineral water and adorably labeled bins as trivial eye-candy, a clean, organized fridge can actually save you time, space, and money, and help you eat better.

Related Reading: Products to Help Reduce Food Waste

Don’t believe us? Here are ten photos (along with some helpful organization tips) that might just inspire you to give your fridge the makeover it deserves.

1. Use fridge trays and containers for storage.

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How's your fridge organisation?⁠ ⁠ It surprises me sometimes the lengths people go to to organise their fridges with even more containers than what's already supplied with the fridge.⁠ ⁠ A lot of marketing and planning goes into designing a refrigerator I would expect and they would take into account what needs to be stored where for optimum freshness.⁠ ⁠ Not everything has to go into the fridge, for example, longlife products and unopened sauces and jars. They can be stored in the pantry until opened.⁠ ⁠ It is good to keep similar items together in the fridge like jams, pickles, relishes etc in a pull out tray.⁠ ⁠ Sauces, taller bottles, water and milk in the door and make use of any dairy, egg or meat sections supplied with the fridge.⁠ ⁠ Keep salad ingredients in one container so all you need to do is pull out that one container when it comes to making a salad.⁠ ⁠ Other than that, the more containers you have, the more you have to clean. ⁠ ⁠ Image via @thecontainerstore who have a great range of clear storage solutions so you can see what's inside.⁠ ⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ ⁠ ⁠ #konmari #konmarimethod #konmariemethod #konmarie #konmarilife #konmarifolding #mariekondo #mariekondomethod #netflix #netflixshows #netflixandchill #netflixseries #clutterfree #clutter #clutterfreeliving #declutteryourlife #iloveabargain #bargainshopping #bargainshopper #shoppingspree #shoppingaddict #shoppingday #minimalisme #organiseyourlife #domesticgoddess #clutteritis #refrigerator #fridgeorganization #fridge #fridgegoals

A post shared by Anne Murphy (@domesblissity) on Aug 2, 2019 at 6:00am PDT

Let’s be real—everything looks better when it’s organized with a consistent system. This photo from Anne Murphy is the definition of #fridgegoals. By placing food in clear plastic bins, bottle racks, and egg crates you can easily see what you have while bidding goodbye to bulbous bottles and cans awkwardly rolling around your shelves.

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2. Group like items together.

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The only thing better than an organized fridge is a fridge with labels! You can order ours online, or buy our book and they are included at the back! ✨ Products, labels, and our book are available on THE shop page [thehomeedit.com/shop] ✨ #thehomeedit #fridge #organization

A post shared by THE HOME EDIT ® (@thehomeedit) on Jun 6, 2019 at 6:55pm PDT

There’s a reason why this photo from The Home Edit looks so good: similar items (like cans of ginger-ale and tubs of sour cream) are all grouped together. The result is a fridge that’s well organized and visually appealing. Grouping items together in this way means never having to say, “Where did that last can of La Croix go?”

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Read all about it (and get bonus refrigerator labels, which are included with the book).

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3. Add labels.

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Watching @mrshinchhome labelling up her fridge got me inspired to label up my own! Unfortunately I don’t have a label maker but the gorgeous Jodie from @96creations got my vision instantly and made me the most amazing stickers! . I absolutely love them! Please head over to her page to order, she can do any size you need in different styles and colours! I like the black because it stands out! Fridge goals right here! . #fridge #fridgegoals #fridgeorganization #hinchmystorage #hinch #imahincher #mrshinch #mrshinchhome #hinchspiration #stickers #decalsticker #vinyldecals #decal #decals #vinylstickers #sticker #stickershop #smallbusiness #supportsmallbusiness #homeorganization #home #homebeautiful #homedecor #homesweethome #housedecor #calligraphy @atnumberninetysix

A post shared by Jennifer Hall (@hall_at_home) on Sep 22, 2019 at 5:50am PDT

If you’re the kind of person who tends to just stuff items in the fridge (only to have trouble finding what you need later), a labeling system might be exactly what you need to keep everything organized. We like how Jennifer Hall has labeled different areas of her fridge to create designated sections for things like cheeses, uncooked meats, and sauces.

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4. Store herbs and veggies in upright containers.

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[AD] YAY or NAY to Fridge Organisation? I am so excited to partner with @haieruk in their AMAZING initiative to reducing food waste. I am sharing my tips on how I organise my Haier Fridge which I have been using for a while now and I am super excited about. I can't wait to share with you how I do my meal plans, tips and tricks on how to make healthy eating super easy and super affordable with zero waste. Things I love about my Haier fridge: 1) Everything stays fresher for so much longer. 2) The amazing brightness and visibility 3) The space, I can easily store everything without worrying about space issues! 4) A dry zone which is for foods with low water content such as meat, cheeses and butter 5) The humidity drawer (humidity goes up to 90%) that keeps my greens fresh for so long (especially my edible flowers :-)). I don't need to order flowers every week anymore! 6) The double doors and how I am neatly I can store my homemade nut milks and yogurt and juices 7) The massive freezer space which makes meal prep so fun and super easy and convenient (more to come in the following weeks). There is even a switch zone where I can change 1 of my freezer compartments into a fridge within 6 hours. #HaierAgainstWaste

A post shared by Samira Kazan – London (@alphafoodie) on Sep 1, 2019 at 7:41am PDT

Samira Kazan’s fridge may just be the prettiest one we’ve ever seen. However, look beyond the gorgeous (and oh so Instagrammable) rainbow of veggies and she has some great food storage tips. This includes storing herbs and vegetables upright.

As she notes on Instagram, “I trim the ends of the herbs and then keep in individual glass jars with a little bit of water in. This will help them last for around 2-3 weeks, as long as you change the water every few days.” Kazan says this also works for veggies like celery and carrots. Plus, if you open your fridge and see your veggies displayed in an appealing way, you’re more likely to eat them while they’re fresh.

Related Reading: 21 Ways to Use Up Fresh Herbs Before They Go Bad

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5. Create a rainbow.

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Being a nutritarian ain’t easy (I’m not going to lie) and that’s why prepping has become the way I live this lifestyle. ✅✊️✨ . . ✅ As a nutritarian I aim to eat 1 pound raw and 1 pound cooked veggies daily. I avoid animal products and processed foods including oil, salt and sugar. (You can learn all about this on my site – link in bio @hellonutritarian) . . ✅ You might imagine that finding food that conforms to these guidelines is difficult to do and temptation is literally everywhere—especially since I live with my family of 3 non-nutritarians. . . ✅ After over 6 years at this I know that the food I eat has to come from my hands. And prepping nutritarian food for the week is what keeps me safe and in recovery from years of being a binge-eater and food addict. . . IN THIS FRIDGE: I’ve got simple preps like pre-cutting fruits and veggies and portioning out baked sweet potatoes and sautéed kale that I’ll top with No-Oil Alfredo Sauce. And then I have oil-free cooked nutritarian meals including: Mac N’ Peas, Tofu Beet Burgers, Herbed Red Lentil Pasta and Tahini-Date Roasted Brussels Sprouts. All these recipes are part of my 6-week prep program you can learn more about in my story highlights. . . After over 3 years of prepping my advice to you in start small and grow out from there. I’ve never met anyone who tried prepping say they didn’t appreciate having healthy food ready for them at their fingertips. . . It is a time-commitment but it gets easier and faster with every prep session you dedicate yourself to ✊️✨ . . xo, Kristen . . #fridge #nutritarian #fridgegoals #fridgesituation #mariekondo #fridgeorganization #hnfridgeshare #MakesMeWhole #wfpbno #freshfridgefriday #plantpowered #ImSoMartha #mealprepdaily #oilfreevegan #abmfoodie #foodprep #kitchenlife #forksoverknives #foods4thought #healthyfoodshare #veganfoodshare #cleaneats #vegancommunity #hownottodie #eatyourveggies #wholefoodplantbased #eatclean #mealpreplife #hellonutritarian

A post shared by Kristen Hong (@hellonutritarian) on Sep 10, 2019 at 11:21am PDT

The duo behind The Home Edit organize many of their spaces using pops of ROYGBIV (an acronym for the sequence of hues that make up a rainbow: red, orange, yellow, green, blue, indigo, and violet). It’s easy to see why: Rainbows are pretty and make for a fun, visually cohesive space. We love this photo from Hello Nutritarian which features pre-cut fruit and vegetables colorfully arranged in individual clear containers.

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6. Make eating healthy easy.

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If you have good food in your fridge, you + your family will eat good food. 🥝 Are we leaving our choices to chance this week?! Or planning accordingly to our our goals?! • We wash, prep and store our fruit in glass mason jars. Place them at kid height in the fridge and enjoy all week! Each week our fruit selection is based on sales and which are most #budgetfriendly — always a good tip to keep in mind! • What are your favorite ways to store fruit in the fridge?! Are you a “prep as you eat” kind of person or a “prep for the week” person?! #beautymeetsbeast #BMBproject

A post shared by STEPH GILLILAND | ᴍᴇᴀʟ ᴘʟᴀɴɴᴇʀ (@beautymeetsbeastfitness) on Sep 25, 2019 at 3:35pm PDT

How you clean and organize your fridge can actually make it easier for you to eat healthy, delicious meals. The proof: This photo from meal prepper extraordinaire Steph Gilliland which shows a smoothie station she’s created in her fridge. To create your own, simply wash, prep, and store fruit next to your go-to liquid for a quick and easy smoothie. This organization technique also works for other items you frequently use together (i.e., sandwich or omelette ingredients stored alongside bread and eggs).

7. Ditch the plastic.

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It’s time for the summer series of #StockedAndStoked! ☀️ (New post on Jessie-May.com) A seasonal breakdown of what it looks like for us to (generally) stock our fridge in the summer. There are so many ways to do so, and our fridge (aka my indoor garden ) is a living ecosystem that changes daily. I try to share my mental methodology for how I approach stocking our kitchen each week in this post, as well as in my previous two posts on the spring and fall fridge breakdowns too. I hope you find these helpful! ❤️ – Next up will be the release of my produce prep eBook (Ah!) which will hopefully give you an extra tool in the kitchen too. So so very excited. ☺️ – (Link to summer fridge tour in my profile.) Enjoy your beautiful Sundays and the generous bounty summer has to give . #JMFridge – psssst. There is a post on JM covering all of the jars and containers seen here (linked in the fridge post too). xx

A post shared by Jessie May (@jessiemaysnyder) on Aug 4, 2019 at 6:56am PDT

If you’re still holding on to that set of spaghetti-stained Tupperware containers from college, it might be time to upgrade to a more sustainable option made out of glass. This upgrade doesn’t have to be costly. We love how Jessie May Snyder has used a mix of budget friendly mason jars and glass containers to beautifully organize her fridge.

Related Reading: Eco-Friendly Products to Reduce Paper Waste in the Kitchen

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8. Get creative.

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September fridge #organize#organized#fridge#fridgeorganization#fridgegoals#organizedfridge#clean#fruits#veggies#skull#fall#food#healthyfood

A post shared by @ mamaagracie on Sep 1, 2019 at 3:31pm PDT

Who said sustainable had to be boring? For those of you who want to add a rock and roll edge to your fridge, behold these fabulous skull shaped mason jars that  MamaaGracie has used to store fruits and veggies. We also love how she’s ditched her fridge bins for a mix of wire baskets to organize loose fruits and veggies.

Related Reading: How to Eat a More Sustainable and Nutritious Diet

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These storage baskets are as good as (rose) gold.

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9. Don’t forget the freezer.

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Freezer storage solutions: Pantry bins, divided turntables, and THE labels Products from this post, along with custom labels, are available on THE shop page [thehomeedit.com/shop] #thehomeedit #freezer #fridge #organization

A post shared by THE HOME EDIT ® (@thehomeedit) on May 24, 2019 at 8:03pm PDT

While you’re giving your fridge a deep clean and makeover, don’t forget to show your freezer some TLC. We love this photo from The Home Edit because it combines several organizational techniques in one. To achieve this look, group like items (like popsicles or frozen boxed items) together in clear bins, removing bulky packaging whenever possible to maximize space. Extra points if you add a label.

Related Reading: The Coolest (and Tastiest) Costo Frozen Food Finds

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10. Be realistic.

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The champagne to food ratio in this fridge… felt familiar. 🤷‍♀️ Products from this post – along with THE book, and our other favorite items – are available on our shop page under shop THE feed [thehomeedit.com/shop] ✨ #thehomeedit #fridge #organization

A post shared by THE HOME EDIT ® (@thehomeedit) on Jul 24, 2019 at 6:13pm PDT

While it would be nice to have an Instagram-ready fridge filled with a rainbow assortment of fresh fruits, veggies, cheeses, and meats, if you don’t use these items daily, stocking them is a waste. This photo is the perfect reminder to be realistic about what you actually love and use on a regular basis—if that’s cold brew and Champagne, so be it! Only stock what you use, place it in a prime location and don’t worry about the rest.

Related Video: The Best Way to Store Food in Your Freezer

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