We’ll get you through the day, one decision at a time: how to cook theturkey, which sides to serve, what tomake ahead and how to end the meal.
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Decision 1
How to Prepare the Turkey*
*or vegetarian alternative
For first-time hosts — and even more seasoned cooks — the turkey induces the most anxiety. As a rule, one pound of turkey per person is generally a good place to start. But if you want leftovers, a little extra is more than OK.
There are dozens of ways to prepare one. So which recipe suits you best?
Start With a Head Count
Select a serving size to explore recipes
For 4 to 6 people,
a half or whole breast stuns without much fuss.
For 4 to 6 people,
a half or whole breast stuns without much fuss.
At a high heat, a half breast will roast in under an hour.
A whole bone-in breast can reasonably serve as many as eight guests.
A butterflied boneless breast, when stuffed and rolled tightly, stays remarkably juicy.
For 4 to 6 people,
a half or whole breast stuns without much fuss.
For 4 to 6 people,
a half or whole breast stuns without much fuss.
For 4 to 6 people,
a half or whole breast stuns without much fuss.
Make a Defrosting Plan
Change the number of pounds to calculate timing
A pound turkey needs tothaw in the fridge for 72 hours.
Allow one day in the refrigerator for every four pounds of turkey.
To be ready to roast on Thanksgiving morning, your 12-pound bird needs to be in the refrigerator by Monday, Nov. 20, 2023 at 10:00 a.m. Otherwise, you may find yourself in a tough spot (the grocery store at the last minute).
If you plan to brine your bird, you’ll need to factor in additional time.
Once thawed, make sure to remove the sack containing the neck and giblets from the cavity or underneath the neck flap.
Know When It’s Done
The internal temperature should be 165 degrees. Start taking its temperature at least 15 minutes before you think it might be done.
Insert an instant-read thermometer into the thickest part of the thigh and under the wing.
Don’t let it touch any bones. In a pinch, you can use a fork instead. Pierce the thickest part of the thigh, and if juices run clear, you should be set.
Don’t be alarmed if thigh meat near the bone looks a little pink. The turkey will continue to cook as it rests, so it’s better to pull it out a hair earlier than to risk overcooking. Let the turkey rest, covered loosely with foil, for 20 to 30 minutes before carving.
Carve Like a Pro
While cool in theory, carving a turkey tableside is always a mess. Hang back in the kitchen to contain the chaos (and sneak in a chef’s treat). There are no special tricks here, but you do need a very sharp knife. Watch this step-by-step video on carving, plating and garnishing your bird.
Carving a turkey at a table is a disaster.
It never works out great.
You can show it to your guests as
you cook it but please take it back
in the kitchen to cut it up.
The first thing you want to do is
take the legs and the wings off.
For the breasts, you’ve got a bone that runs right down
the middle.
You’re going to want to cut on either side of that.
You’re just going to follow the natural line that is made
between the leg and the breast.
We just pull this down, and then you’ll be able to see
that joint in there.
And that’s where you want to cut.
Then you can just cut right through that joint.
Always look for the joint and you’re good to go.
We’re just going to do the same thing on the other side.
We’re going to take the wings off.
You’re going to follow this bone, pop it open.
There’s our joint.
Now we are just left with our breasts.
For the breasts, you’ve got a bone that runs right down
the middle.
You’re going to want to cut on either side of that
to release the breast from the bone.
You just have to follow where the turkey’s telling you
to go.
It’s a messy, messy situation.
There we go.
And we have successfully taken all the pieces off.
We’re going to just cut it up a little further
so our guests can eat it easily.
I’ll cut off the drumstick from the thigh.
Again, you’re looking for that joint.
Always look for the joint and then
you can just go right through.
Super easy.
You can take that bone out of the thigh.
It’s just one big bone right here.
You can feel it.
And you just really want to cut right along that bone,
then you’re just going to scrape the meat from
the sides.
Keep your fingers out of the way.
So that thigh bone will just come right out.
Just give it a slice so people can easily eat it.
Then you can just use your knife to pick it up.
Lay the leg so it kind of covers the not brown part
of the thigh.
There’s really no rhyme or reason for where to put things.
I’m just going to separate the drumette and the flat.
Always looking for that joint.
And now the part everybody loves, the breast.
You’ve labored over her for hours.
It’s taken a long time, but she’s ready.
So hopefully after watching this,
you’re ready to take on a turkey of your own.
You’re not scared about carving.
Just take it easy, do it in the kitchen away from
everybody, and enjoy it.
Wait … I Don’t Want Turkey!
While you could go all in on sides for a meatless holiday, a stunning vegetarian centerpiece makes the meal feel especially festive.
Treat any of these dishes like a bird and present them on a larger plate or platter and garnish with fresh herbs to give them the attention and glory they deserve.
The key to vegetarian ceremonial pomp? Store-bought puff pastry.
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Cashews and pomegranate seeds add a confetti of flavors and textures.
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This phyllo-adorned casserole is as fun to assemble as it is to eat.
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vegetarian
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vegan
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gluten-free
For more vegetarian recipes for the holiday — and the other 364 days of the year — sign up for The Veggie newsletter.
Decision 2
Which Sides to Serve
There’s something for everyone.
Let’s get one thing straight: There are really no rules when it comes to Thanksgiving side dishes. Rather, there are a handful of textures, flavors and colors you should strive to include. Aim to have something creamy, something crispy, something green and something tangy on the menu.
One recipe might even check a couple of those boxes. To narrow down your options, select a category — or any combination of categories — below. Once all four are covered, the rest is, well, gravy.
Cover Your Bases
Tap the buttons below to select or deselect categories
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vegetarian
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vegan
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gluten-free
But don’t forget: It’s not Thanksgiving without stuffing (or dressing). Feeling spontaneous? Leave the choice up to us …
Play Stuffing Roulette
Hit the button below to generate a recipe
I’m feeling
adjectivestuffing.
Keep Your Cool
When something breaks
Don’t put all of your faith in the oven and stove. Whether you’re course-correcting at the last minute or simply trying to free up precious real estate, you can lean on other appliances in your kitchen.
Green beans, brussels sprouts and potatoes are perfect candidates for this countertop gadget.
A water bath can cook sweet potatoes (and turkey breast!) to tender perfection.
Tangy mashed potatoes can be prepared entirely in a pressure cooker.
A citrusy cranberry sauce can burble away as you tend to other tasks.
And keep in mind, a toaster oven or a gas grill can also bake casseroles and stuffings, depending on their size. Simply keep a close eye on the temperature, which may fluctuate.
Decision 3
What to Make Ahead of Time
Rome wasn’t built in a day. Thanksgiving doesn’t need to be either.
Before the big day, make time to organize your pantry, plan your menu — whether you do so with a pen and paper or a color-coded multi-tab spreadsheet is a personal choice — carve out space in the freezer and fridge, and assign serving platters and utensils to your dishes.
Then, with a bit of planning, you can ensure a (relatively) stress-free holiday.
10 (or More) Days Out
Stock the freezer
Make and freeze roasted chicken stock or vegetable stock for gravy, stuffing and soup (if you’re a soup-on-Thanksgiving household).
Make and freeze an umami-rich gravy, or this equally savory vegan mushroom gravy. Blended vegetable soups like butternut squash soup can be prepared now and frozen.
Focus on baked goods. Make and freeze your pie dough — or even assemble and freeze a whole double crust apple pie, but hold the egg wash for just before baking. Make and freeze biscuit dough or fully bake and freeze dinner rolls.
A Week Out
Get ahead on sides
The Thursday before, cook cranberry sauce and let it mellow in the fridge. (But raw cranberry relish is best prepared one or two days ahead.)
On Sunday night, roast sweet potatoes. Scoop out the flesh and prep it for mash, pie filling or casserole, and then refrigerate. For casserole, cover filling tightly and store, then top with brown sugar, pecans or marshmallows before baking.
Creamy casseroles like scalloped potatoes and baked macaroni and cheese can be assembled, cooked, cooled and refrigerated Monday night. Just pop them in the oven to reheat on the big day. Add any crunchy toppings just before reheating.
Two Days Before
Prepare sturdy vegetables
Blanch (quick boil, then chill) green beans for casseroles, trim brussels sprouts for roasting, salads or gratins, and peel and prep butternut squash.
On a baking sheet, dry out bread cubes uncovered overnight for stuffing, then store in an airtight container. Alternatively, dry them in a 350-degree oven for 15 minutes. Or bake cornbread for stuffing, and, once cooled, let it sit out until it gets a little stale.
Thaw frozen gravies and soups in the fridge, to reheat on the stove the day of. Thaw frozen pie crusts, too. And if you’re serving appetizers, dips will only improve in flavor when made a couple of days ahead.
The Day Before
Set yourself up for success
Wash and dry tender herbs and salad greens. Store in the refrigerator with a paper towel to absorb any moisture. Whisk together your salad dressing and refrigerate.
You can also peel, boil and mash potatoes, then cool and refrigerate. Before serving, gently reheat them over a pan of hot water with more cream and butter for even silkier spuds than if you made them the day of.
Go ahead and fully bake pies and cakes for dessert. There’s no sense in saving that stress for the big day!
Keep Your Cool
When you need something to sip on
No cook should stir empty-handed. Delegating is key to a smooth Thanksgiving, so put a guest on bartender duty.
This punchy yet sippable co*cktail won’t leave you feeling woozy ahead of dinner.
A booze-free beverage with martini vibes is made possible with preserved lemon.
Get more expert tips for planning a low-stress Thanksgiving by signing up for the Cooking newsletter.
Decision 4
How to End the Meal
For pie lovers, pie haters and everyone in between
With half a dozen sides on the table, it’s easy to cater to myriad tastes. But that’s tougher to accomplish with just one or two desserts. To make things simple, we’ve categorized some of our favorite desserts by level of effort (easy, medium and hard) and genre (not pie, not not pie and pie).
Pies are just that: sweet, custardy fillings tucked into press-in or pastry crusts. Not pies are also clear: your cookies, your cakes and your puddings. And then there are the desserts that fall somewhere in between: the not not pies. Is a tart a pie? Are pie bars pie? Now that’s a conversation starter for your table.
To Pie or Not to Pie
Move the sliders below to pick your dessert type and difficulty
Dessert Type
Not Pie
Not Not Pie
Pie
Recipe Difficulty
Easy
Medium
Hard
These bars boast a more even ratio of gingery base to creamy filling than traditional pie.
Perhaps pie only in name, these sandwich cookies are just as festive.
Find more pie-ish recipes like this on NYT Cooking.
This one-bowl, five-ingredient cake stuns with almost zero effort.
You don’t have to bake anything for this airy whipped cream dessert.
Find more festive desserts like this on NYT Cooking.
The best pumpkin pie actually uses ... butternut squash. Trust us.
After a heavy meal, ending on a light and bright note is a smart play.
Find more holiday pies like this on NYT Cooking.
This make ahead-friendly custard is the perfect dinner party dessert.
Stretch the tang of cranberries beyond dinner with these two-toned treats.
Find more festive desserts like this on NYT Cooking.
A cranberry jam tints the frosting to a brilliant pink hue.
Find more festive desserts like this on NYT Cooking.
This richly spiced crustless pie falls between a custard and bread pudding.
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More tart than pie, this dessert’s pecan crust doesn’t wrap around the sides.
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Find more pie-ish recipes like this on NYT Cooking.
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This classic pie attracts with its tartness and ease.
A no-fuss, apple-laden dessert delivers pie flavor without pie work.
Find more pie-ish recipes like this on NYT Cooking.
Find more holiday pies like this on NYT Cooking.
Keep Your Cool
When you just can’t make any more small talk
These NYT Cooking staff-approved tunes will distract even the chattiest uncle.
“I Am Not a Robot”
MARINA (2010)
This is the song to set your family’s expectations straight for Thanksgiving. Give yourself a break, it will all be FINE. (Runner up: “Family Jewels,” also by MARINA.) —Melissa Clark, Food reporter and Cooking columnist Full track
“Hotel Paper”
Michelle Branch (2003)
Even when I’m happy (and happily coupled), I enjoy cooking to vibey melancholia, especially something from the Michelle Branch sad girl catalog, to remind me of Thanksgivings past, and how far I’ve come as a cook and partner. —Eric Kim, Cooking columnist Full track
“New Man”
Obongjayar (2022)
It’s difficult to pick between this and AKWAEKE’s “In The Mood.” Both artists make music from a deeply spiritual place and will get me through multiple days of cooking through my huge prep list. —Yewande Komolafe, Cooking columnist Full track
“Tamacún”
Rodrigo y Gabriela (2006)
When I think of Thanksgiving at my parents’ house, I very much think of how they love to set the mood with flamenco and guitar vibes. It’s upbeat but still casual enough that a good conversation can flow alongside. This song is transportative for me. —Priya Krishna, Food reporter Full track
“Bad Boy / Having a Party”
Luther Vandross (1982)
A cooking playlist is incomplete without a Luther jam. This track sends me gliding around the kitchen in ways some might call “oven obstruction.” But I dare you to play this and not groove. You’re having a party. Act like it! —Tanya Sichynsky, Cooking editor and Veggie writer Full track
Track previewsand album art courtesy of
Spotify.
You did it! You tackled arguably the hardest part of the holiday: making oh so many decisions. With these recipes, tips and tricks, you’re sure to have a delicious and memorable meal. Happy Thanksgiving!
By Tanya Sichynsky, Leo Dominguez and Eden Weingart
Photo editing by Kim Gougenheim
Photo production by Amanda Cordero and Jessica White
Video production by Phoebe Melnick
Additional work by Krysten Chambrot, Brian Gallagher, Genevieve Ko and Alexa Weibel.
Photographs by: Sang An, Yossy Arefi, Tony Cenicola, Craig Lee, Joseph de Leo, Bryan Gardner, Julia Gartland, Michael Graydon & Nikole Herriott, Michael Kraus, Ryan Liebe, Bobbi Lin, Joe Lingeman, David Malosh, Kelly Marshall, Johnny Miller, Con Poulos, Armando Rafael, Andrew Scrivani, Kate Sears, Chris Simpson, Evan Sung, Linda Xiao, Romulo Yanes
Food Styling by: Yossy Arefi, Christine Albano, Simon Andrews, Roscoe Betsill, Eugene Jho, Erika Joyce, Vivian Lui, Cyd Raftus McDowell, Laurie Ellen Pellicano, Monica Pierini, Jerrie-Joy Redman-Lloyd, Maggie Ruggiero, Samantha Seneviratne, Ali Slagle, Susan Spungen, Mariana Velasquez, Barrett Washburne
Prop Styling by: Courtney de Wet, Carla Gonzalez-Hart, Paige Hicks, Christina Lane, Getteline Rene, Maeve Sheridan, Amy Elise Wilson
