Introducing: Our Classic Thanksgiving Menu

Old favorites, new techniques No Images? Click here   The Main Event Crisp-Skinned Spatchcocked Roast Turkey With Gravy Spatchcocking turkey cooks more evenly and more quickly than non-butterflied versions, for stunningly crisp skin and perfectly cooked white and dark meat. Make sure you have a pair of poultry shears for taking out the backbone.   The Side-Spiration Classic Sage and Sausage Stuffing The Ultimate Homemade Green Bean Casserole Ultra-Fluffy Mashed Potatoes The World's Easiest Cranberry Sauce View all the classic sides → The Dessert Extra-Smooth Pumpkin Pie The addition of cream cheese makes this version of pumpkin pie extra creamy and imparts a slightly tangy flavor. Unlike many traditional pumpkin pie recipes, there's less liquid in the filling, which helps prevent a soggy bottom crust. A tempered glass pie plate helps, too. Check out our other pie picks →   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232-2017 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Our Complete Guide to a Stress-Free Thanksgiving

Bird is the word No Images? Click here   Our Complete Guide to a Stress-Free Thanksgiving By far the best way to make sure your kitchen doesn't turn into a disaster site on the big day is to have a work schedule and stick to it. In our guide, we'll walk you through what dishes can be made when, some tips for Thanksgiving success, and a rundown of our own personal schedule of events so you can get an idea of where you should be. The Top 7 Survival Tips The Main Event   What About Sides? Day-by-Day Timeline   The Kitchen Essential Instant-Read Thermometer Undercooked-turkey paranoia is a real thing. Don't fall victim—invest in an instant-read thermometer.   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Brining Your Turkey? Here's How to Do It

Our Quick and Dirty Guide No Images? Click here   The Quick and Dirty Guide to Brining Brining or dry-brining your bird can mean the difference between dry turkey and supremely moist and plump turkey. Over the years, we've written many articles on brining (or not brining) turkeys. Much of this info can already be found in our Definitive Guide to Buying, Prepping, Cooking, and Carving Turkey, or in The Truth About Brining, but here’s a quick and easy reference for those who want just the essentials.   First Things First. Why Should You Brine? Brining, whether you're using a traditional water-based brine or a dry brine, improves a turkey's ability to retain moisture. Certain muscle proteins are naturally dissolved by the salt in the brine solution. Once these proteins are dissolved, muscle fibers lose some of their ability to contract when cooking. Less contraction leads to less internal moisture being squeezed out, which in turn leads to juicier meat in the cooked bird. Brining also seasons a bird more deeply than simply salting just before cooking. What Do You Need to Do It Right?    A Wire Rack If you're dry-brining, you'll need a wire rack to keep air circulating all around to the salted bird.  A Rimmed Baking Sheet Plop that wire rack right on top of a rimmed baking sheet to catch all those delicious drippings.   Diamond Crystal Kosher Salt Whether you're going for a dry or wet brine, do yourself a favor and reach for the Diamond Crystal Kosher Salt. (It's our favorite.)   Get the Rest of the Quick and Dirty Guide Here   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe