November signifies the beginning of the holiday season, and Thanksgiving is one of the most important meals you may host. It can also be overwhelming and intimidating--nobody wants to flub Thanksgiving! I suggest staying relaxed, planning ahead and making lots of lists to keep you on track.
For a little holiday help, check out some of my entertaining tips, tools and menus, as well as our Thanksgiving recipe collection and advice articles.
Happy Thanksgiving--and Happy Cooking!
See you in the kitchen,
Cory
Ask Cory
Turkey Prepared in a Turkey Roaster
Hi Cory,
We use a turkey roaster to cook our Thanksgiving bird every year. We love keeping the oven free, and the turkey stays moist and is wonderful--except for the skin. Is there a way to brown and crisp the skin in a roaster? Any advice would be appreciated. Thank you!
- Stephanie
Hi Stephanie,
Great question! We all want beautiful brown turkeys, so here's what I suggest for this method of cooking: Brine your bird and let it air-dry in the refrigerator for several hours or overnight (see our Brining Turkey advice article). Brush the outside of your turkey with oil or rub it with unsalted butter and place it in your roasting pan. Cover and roast according to the manufacturer's directions for your turkey. You can baste early, but basting too often can actually inhibit crispiness. When your bird reaches an internal temperature of 140 degrees F, carefully remove the roaster section from the cooker and place it in your conventional oven at 375 degrees to get additional color, crispness and finish cooking. Use a meat thermometer to determine the doneness of your bird; breast meat should be 170 degrees F and thigh meat at 180 degrees F. Good luck!
Reheating Side Dishes
Hi Cory,
I am trying to plan Thanksgiving dinner, and I wanted to know at what temperature and for how long should I reheat mashed sweet potatoes and baked macaroni and cheese. I was thinking about leaving the marshmallows (for the sweet potatoes) and the bread crumbs and cheese (for the mac and cheese) off and adding them to the dishes right before I reheat them. I have a tiny oven in which the turkey will take up all of the room for the better part of the morning, but I figured I could put those two items in after it's done and reheat them before the turkey gets cold. What do you think?
- Lindsay
Hi Lindsay,
It sounds like you have things well under control and have determined the best way to utilize your oven space. Yes, leave the marshmallows and bread crumbs off the dishes until you're ready to bake. Bring both casseroles to room temperature and add your toppings before putting them in the oven. I recommend reheating these dishes at 350 degrees F (175 degrees C). For a 9 x 13-inch dish, allow 20-30 minutes to reheat. While the casseroles are re-heating, this would be the perfect time to carve and platter your bird. Then you can finish any last-minute dishes and place them on the table. Happy Thanksgiving!
Fresh Pumpkin
Cory,
Can you please tell me where I can find out how to use real pumpkins? I carve a jack o' lantern every year--but I would like to know how to use pumpkin in breads and cakes without having to buy the canned stuff.
Thank you,
Dawn W.
Dawn,
You've come to the right place! Check out the following advice articles on our site: they give you several cooking methods to prepare pumpkin puree, and some terrific recipes for cooking with fresh pumpkin as well. I think you will have great success. Have fun with your baking!
Tips, Hints and Techniques
As the host, it's important to enjoy your guests. Good planning is essential to every successful dinner party--especially Thanksgiving.
- Plan a menu and select your recipes
- Assign recipes: involve others with the cooking
- Shop early
- Clean your fridge to make space--use re-sealable bags and plastic containers for storage rather than dishes
- Do advance chopping and cooking of anything you can, then reheat to free up oven space
- Set the table: mini pumpkins holding guests' names and lots of candles make it even more festive
- Choose your serving dishes and use sticky notes to remember what item goes in each dish
- Enlist help with the clean-up--hire a younger relative
- Have lots of foil, re-sealable bags or disposable containers on hand to send leftovers home with your guests
Must-Haves
- Meat thermometer: this is an essential tool for cooking poultry to perfection.
- Sharp knives: a chef's knife, paring knife and carving knife
- Turkey baster: these should be replaced after several years
- Potato masher: Even if you plan to use an electric mixer, have a masher on hand as a back-up--my mixer burned out on me one year!
- Good oven mitts
- Rachael Ray 6-Piece Knife Set
- Silicone Pot Holder
What's this?