Last year my cousin Ryan, feeling overwhelmed by the task of hosting his first Thanksgiving dinner, wrote to me for advice. I’m reposting the advice I gave him here, along with the roast/braise method.
The bottom line is this and it’s the mantra I want all anxious cooks out there to repeat continually: Everything will be fine. Really. Everything will be fine. Really. (Thank you @SamSifton.)
Below is a collection of posts that cover all the fundamental dishes. Nothing new here; the good stuff always stays the same. Remember, no one step is particularly hard, so it’s simply a matter of being organized. For last minute questions, I’ll be taking them on line at the @Food52 hotline, Thanksgiving day from 2-3.
If you want a traditional roast, here’s how: Roast Turkey, from my book How To Roast.
In my opinion, gravy is the single most important preparation of the day; it brings every thing together. Here’s how I do it: Gravy
Holiday Dressing (It’s basically a bread pudding; make any variations you want, such as adding sausage.)
My dad’s Cranberry Sauce.
Happy Thanksgiving one and all. May your holiday be bountiful and peaceful and filled with love and great food!
If you liked this post, take a look at these links:
- My past posts on Aged Eggnog, Spicy Orange Chicken, and Chicken Romano.
- Looking to grill your turkey? Try my Spatchcocked Grilled Turkey recipe.
- Here is Alton Brown’s recipe for pumpkin pie; essential for any holiday dessert table.
- Check out the Washington’s Post article on the best way to cook turkey.
© 2016 Michael Ruhlman. Photo © 2016 Donna Turner-Ruhlman. All rights reserved.