Behind On Thanksgiving Planning? We Can Help

Procrastination station No Images? Click here   The Secret to Turkey: Dry Brine How to Brine a Turkey A traditional brine will plump up your turkey with moisture, but that moisture is mainly water, leading to a turkey that tastes watered down. A dry brine, on the other hand, helps a turkey retain its natural moisture without adding any excess liquid, which leads to more intensely flavored results.   Sides in Less Than An Hour Warm Brussels Sprout Salad With Bacon and Hazelnut Vinaigrette French-Style Green Beans With Almonds Miso-Squash Soup With Sesame-Ginger Apples  Cheesy Onion, Bacon, and New Potato Gratin View all the sides → How to Troubleshoot Gravy Gravy Train-ing: Easy Fixes for Saucy Problems There's an easy way to troubleshoot every gravy problem, whether it's too thin, too thick, lumpy, greasy, salty, or broken. Easiest-Ever Thanksgiving Desserts Simple Pear Galette No crust-crimping skills? No problem. The point of the humble galette is that it's supposed to look rustic. Trust us, no one will care that you skipped the herringbone lattice–topped route, though you're more than welcome to go that way if you're feeling ambitious.   Easy Stovetop Fruit Crisp If you ran out of time to make a pie crust and let it chill, never fear: the easy stovetop fruit crisp is here. This is our favorite dessert to have on hand when oven realty is at a premium—between turkeys, casseroles, and the like. Bonus points for topping them with BraveTart's food processor whipped cream.     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

Slice-and-Bake Brown Butter Shortbread Cookies

Your Recipe of the Day No Images? Click here Brown Butter Shortbread Cookies Classic vanilla shortbread get an upgrade with brown butter, toasted sugar, and malted milk powder, ingredients that layer in all kinds of warm and nutty flavors. The result is a deceptively simple cookie that's rich and buttery, with hints of caramel and butterscotch. Thanks to their low moisture content, these sandy shortbread cookies will keep for weeks in an airtight container, so load up the cookie jar now! Read More → The Kitchen Essential Bench Scraper Get your dough into a tidy roll by wrapping it in parchment and using a bench scraper to pull the paper tight. Shop Now   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

Essential Tools for an Easier Thanksgiving Feast

Everything You Need No Images? Click here   Essential Tools​ for an Easier Thanksgiving Feast Hosting Thanksgiving dinner is stressful even in the best-case scenarios. Between choosing the right bird, settling on a menu, and stocking your pantry, not to mention cooking the whole thing, there's already plenty on your plate. Toss in the inevitable array of rowdy/late/antagonistic/drunk/inappropriate/whatever-drives-you-insane guests, and throwing a full-blown holiday temper tantrum starts to look pretty tempting.   Thankfully, while you can't control the chaos that is family, you can have a firm grasp on what's going on in the kitchen. That means getting all your shopping done early, making what you can in advance, and stocking your toolkit with every vessel and utensil you'll need to make cooking and serving your Thanksgiving meal a breeze. Here's the equipment that the Serious Eats staff uses, both to test our Thanksgiving recipes at work and to make our Thanksgiving dinners at home.   Cast Iron Skillet​ An excellent cast iron skillet is useful year-round, but it's especially handy come the holidays. If you use yours exclusively for stovetop preparations, then you're in for a treat—since they're oven-safe, cast iron pans are just as useful for baked items, like Stella's sweet and savory corn casserole and these delicious pull-apart stuffing rolls.   Glass Pie Plate The Thanksgiving table needs a pie, and a pie needs a good pie plate. We're big fans of the tempered-glass pie plates from Pyrex for our gooey deep-dish apple pie. Want to know if that pretty stoneware dish you bought will do the trick? Here's how to pick the right pie plate for every job.   Food Processor We recently tested a number of food processors on the market. Sure, they can be heavy and pricey, but a food processor is an excellent tool to have in your kitchen, especially when you're cooking for a crowd. Use it to quickly blitz your mirepoix, slice potatoes, and put together your flaky pie dough in a flash.   French Rolling Pin We know you might think that rolling out your pie dough with a bottle of wine is just fine. But a good, tapered French-style rolling pin offers a lot more control and precision. Once you have your rolling pin, you'll be ready to make any kind of pie recipe Stella throws at you.    Poultry Shears If you're going to spatchcock your turkey, you’ll need a strong pair of shears. Good thing we finally got around to testing out a whole bunch. OXO's poultry shears were the winners: The looped handle will keep your hands from slipping (in case of grease), and there's a take-apart hinge that makes them super easy to clean.   See the Rest Right 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