The Great Thanksgiving Q&A
Thanksgiving is all about gathering, indulging and creating delicious memories—but let’s face it, pulling off the ultimate feast can feel like a lot. So, I’m sharing all my clever tricks, based on your burning questions—all with a touch of signature flair to make the day as stress-free as it is scrumptious. Whether you’re hosting a crowd or keeping it cozy, these tips will have you roasting, toasting and serving up a holiday to remember.
Q. How many pounds of turkey should a person plan to serve per person?
A general rule of thumb is about 1 pound per person—an ample portion but also ensures that you’ll have some leftovers for turkey sandwiches the next day. For 8 people about a 12 to 14 pound turkey should do (14 pounds ensuring that you’ll have plenty of leftovers).
Q. How many sides should you serve per person, and how much of each should you have?
3 to 5 sides is usually good—ensuring you have a variety (vegetables, starches, et cetera). I personally would err closer to 5 sides because it’s Thanksgiving! For 8 people, figure for starchy things like stuffing, sweet potatoes, mashed potatoes—about 8 cups; for vegetables—about 4 cups; and, for sauces like cranberry sauce and gravy—about 2 to 3 cups. That all being said, if you do want leftovers (and I know I do)—feel free to bump up the quantities a bit.
Q. How much time should you allocate for each pound of turkey?
For an unstuffed turkey, allocate about 15 to 20 minutes per pound at 325F (so about 3 to 4 hours for a 12-pound turkey), ensuring the internal temp of the breast meat is at 165F. If you’re stuffing your bird, allow a bit more time—go for about 20 to 25 minutes per pound.
Q. Should your cooking methods change at all if your turkey is bigger than a certain weight threshold?
For a large bird, you definitely need to make some adjustments so that you don’t end up with dry meat. Consider tenting the bird with tinfoil once a golden brown color is achieved. Also—here’s a case where butter is your friend—in addition to tenting the bird, make sure you rub the bird with enough butter (under the skin and also on the skin) to help keep the meat moist. You might also want to consider rotating the bird halfway through to ensure even cooking. And for sure, allow extra resting time after the bird comes out—at least 30 minutes (but even more is better) so that the juices can fully redistribute.
Finally—think about spatchcocking the turkey, taking out the backbone which basically flattens out the bird (and all the skin is facing upwards so you’ll have crispy skin all over—an added bonus!), it’ll will not only cut down on cooking time but promote much more even cooking.
Q. What’s the best method for thawing turkey, and how early should you start?
Always thaw in the refrigerator, ensuring to place it on a sheet pan or tray to catch any drips. It takes a while, depending on the size of the bird and is something you don’t want to rush (putting bird in the oven that’s not thawed all the way is NOT the way to go here and your bird will cook unevenly). It’ll be about 24 hours for every 4 to 5 pounds of turkey—so a 12 pound bird will take around 3 days to thaw in the fridge. So—plan accordingly!
Q. Is there a fast thawing method vs. a more flavor-preserving method?
You can thaw a turkey in cold water—submerge your bird in the sink (or a large bucket), changing the water every 30 to 45 minutes so that the water stays cold. You’ll need to allot 30 minutes per pound of turkey —so yes it’s faster but it’ll still take some time (a 12-pound turkey will take about 6 hours).
Q. What tips or tricks do you have for making really flavorful stuffing?
Start with good quality bread with texture like sourdough, french bread or ciabatta and make sure its dried out so it can absorb all the flavorings. Aromatics and herbs are your friends here—use plenty of onion or shallot and then layer in lots of herbs—thyme leaves, sage and rosemary are great options. Also with stuffing, plenty of flavor-packed add-ins make the stuffing interesting—so think sausage, bacon or pancetta, along with even dried fruit or nuts for crunch, and diced apples or pears can add a sweet note.
Q. What would you suggest for someone who is feeling adventurous about trying unique or unexpected flavors in their stuffing?
An easy way to add a unique twist is to adjust the spices and the add-ins. For a global take with spices, try za’atar, cumin, coriander and allspice for a Middle Eastern feel—the warm spices will be unique but still complement the season and the rest of the meal. Another great option with an Asian flair would be to add chopped kimchi along with scallions and some miso.
Q. What advice do you have for a person who wants to use wine to deglaze their roasting pan to make gravy from their turkey drippings? How can they get the most of that flavor while also cooking off the alcohol?
Make sure to use a decent quality wine—something you’d drink on it's own, then when adding the wine use a wooden spoon to scrape up any brown bits on the pan (those brown bits—also known as ‘fond’ are concentrated, delicious flavor), and let it simmer until reduced by half.
Q. What type of wine would you recommend for deglazing their turkey pan?
A good dry crisp white drinking wine that’s not too oaky (an oaky wine like a chardonnay will get bitter when cooked) is best—so think pinot grigio or sauvignon blanc.
Q. What non-alcoholic option would you recommend in place of wine for making gravy like this?
You can use a combination of half white wine vinegar and half water (which will tamp down vinegar's acidity). Chicken or turkey stock with a splash of white vinegar or lemon juice is also a great alternative.
Q. What’s the best way to store and reheat leftover Thanksgiving turkey so it’s still moist and flavorful?
Make sure that any leftover turkey is refrigerated quickly—ideally within 2 hours of slicing to avoid any bacteria—then store in airtight containers. To reheat, add some moisture back before reheating—a splash of broth or gravy (or even in a pinch—water) will add moisture back to the turkey. In the oven, arrange your turkey in a dish and cover with foil and heat at 300F for about 20 minutes. If using the microwave, heat in a covered dish at 1 minute intervals, checking in between each time.
Q. What’s the best way to store and reheat Thanksgiving gravy?
Store leftover gravy in an airtight container in the fridge within 2 hours of cooking. The best method is to reheat in a saucepan over low heat—stirring often—and adding a splash of broth or water if the mixture is too thick. Do not boil the gravy, as it’ll most likely split.
