Tips for Those Tackling the Feast

Is your turkey frozen? You will need to start thawing it in the refrigerator at least three or four days before Thanksgiving. Estimate 24 hours for every 4 pounds of bird.

To make room in your refrigerator to fit the turkey, take out all of your condiments (ketchup, hot sauces, jams, capers, mustard, miso and so on) and place them in a cooler with an ice pack. They will be fine for a few days. (Replace the ice pack as it melts, but don’t worry too much: Condiments won’t spoil in a few days even if you leave them at room temperature.)

If you don’t have one, buy a fat separator for your gravy. It really makes a difference, helping you get a silky texture that is not greasy.

Homemade, either turkey or chicken, makes a huge impact in gravy and stuffing, and you can make it weeks ahead if you have the freezer space, or up to a week ahead if you are going to store it in the refrigerator.

Pies are best baked on Thanksgiving morning, but other desserts hold up well when made ahead. Cakes, tortes, cheesecakes, cookies and ice creams can all be made several days ahead depending on the recipe. Keep this in mind when you are planning your menu.

Although you won’t have that Norman Rockwell carving-the-turkey-at-the-table moment, cutting up the turkey in the kitchen on a cutting board using a good, sharp chef’s knife (rather than a so-called carving set) is the easiest, safest and best way to go. Make your friends and family come in to admire its burnished perfection before it goes under the knife.

If you are feeding people with dietary restrictions, ask them to bring a dish. This way, you know they will have something to eat, and it gives everyone else at the table a chance to potentially try something new.

If you are stressed out or short on time, do not try to make the entire Thanksgiving dinner by yourself. Ask for help, have friends and family bring dishes, or call a local caterer. Then just make the few things you love to cook. You will be much happier, and so will your guests.