Whether you’re a seasoned Thanksgiving host or a newbie in the kitchen, here are some tips to make this year’s table the tastiest yet!
- Get organized! Plan your menu, compile recipes, and translate them into a shopping list.
- Sometimes pop-up turkey timers can be hard to gauge, we recommend always having a trusty meat thermometer by your side. Bake until temperature is 165 F at thickest point.
- Start meal prep early, like days early! Breads and other baked goods (including whole unbaked pies) can be made ahead and frozen. Ditto for homemade stock for stuffing + gravy. Chop all the veggies for stuffing, sides, and salads 3 days ahead + store in airtight containers in the fridge. Make cranberry sauce up to a week before!
- It’s okay to go pre-made! Pies, bread and other baked goods are sometimes better left to the professionals…like our Provender! They’re offering a full Thanksgiving menu from the turkey to the trimmings.
- Save precious T-Day oven space for the turkey and dishes requiring a crispy finish, like gloriously golden stuffing. Speaking of crispy stuffing, try making it in a bundt pan for all-around crispy edges!
- Mash your sweet potatoes and puree your butternut the day before. Serve in a slow cooker! Want make-ahead mashed potatoes? Load ‘em up with butter + cream and bake off as a casserole.
- A kale salad or citrusy root vegetable slaw is not only a refreshing palate cleanser, it’s also a dish that doesn’t require cooking the day of!
- Make enough for the second act! All that effort should be enjoyed for days! Intimidated by a large turkey? Cook two smaller ones! Want more white meat? Buy an extra turkey breast!
- Be prepared for all that leftover deliciousness! Organize your fridge for the feast! Have an assortment of reusable containers ready to go home with guests. Not hosting? BYO to-go containers.