A Thanksgiving feast, minus the glitches

Thanksgiving ranks as a singular holiday.

Non-denominational and surprisingly non-retail (outside the grocery aisles, that is), with no costumes to rent, pumpkins to carve, stockings to stuff or gifts to give, the day registers so low on the consumerism radar it slips rather quietly between Halloween and Christmas.  This manages to make Thanksgiving, in many ways, a purer holiday than others.

All the better to enjoy the day for what it is: a chance to rediscover, for at least one day each year, the art of togetherness with family and friends. One thing to be thankful for is the delicious harvest-inspired menu that comes along with the package.

Because it is such a traditional meal, however, the prospect of pulling it off can be intimidating to even the most practiced cooks. You just get one chance a year, right? Here are some tips to help ensure your Thanksgiving celebration comes off without a hitch.

1) Don’t forget to thaw the turkey.  This surely ranks as one of the top Thanksgiving dinner debacles. Nothing like the main course being still half-frozen at dinner time, prompting a call for Chinese delivery. So, which goes better with stuffing and marshmallow-topped yams: kung pao chicken or Szechwan tofu?

Avoid the quandary altogether by scheduling plenty of thaw time. Slow thawing in the refrigerator is best by far (for both safety and meat quality), but do the math: The USDA’s food safety arm recommends budgeting 24 hours refrigerated thaw time for every 4 to 5 pounds your turkey weighs. Got a 16-pound bird? That’s 3 1/2 to 4 days. Which means buying a frozen turkey on November 23 might be a problem. And no, you can’t just toss the glacial turkey in the oven and add an extra hour or two for cooking …. the outside will be dry as sawdust before the interior is thawed, let alone cooked or safe to be eaten.

Mark your calendar now for a reminder to thaw in the fridge. Or get yourself a fresh bird, if at all possible (check with top butchers in your area), though often advance ordering is required.

2) Don’t overlook other great birds. While turkey is without a doubt the quintessential Thanksgiving centerpiece, few chefs would tell you that it scores top marks as a culinary treat. (It’s that eternal question: how to achieve the perfect balance of not-too-dry breast meat, not-too-pink leg meat and delicious crispy skin.)

If your Thanksgiving table will have a dozen or less folks, consider roasting two or three chickens or ducks, or four to six Cornish hens. Or skip the winged creatures altogether and give thanks for growing supplies of natural, grass-fed meats out there by showcasing a standing rib roast.

3) Stay within your comfort zone. Don’t pick a menu or a game plan that will have you wigging out on Thursday. You and your guests will enjoy the day much more if the atmosphere is relaxed rather than frenzied. Sure, there’s always a little stress involved: Did you make enough mashed potatoes? Will the gravy be perfectly silky? Will Uncle Ed launch into his dirty limericks at dessert again?

It’s a major dining event and a little anxiety is to be expected. But we tend to put too much pressure on ourselves to make this day perfect: The roasted turkey that looks just like those on magazine covers, worthy of a centerpiece. The hand-crafted place card holders, elaborate five-spice pumpkin Charlotte for dessert, blue cheese and chive soufflé for starters. If you really want to cap off the meal with that Charlotte—or any other challenging recipe you haven’t tackled before—consider giving it a dry run over the weekend.

4) Prep ahead. Even the simplest of menus can benefit from spreading the work out over a day or two. Soups will be only better made up to a few days in advance, gently reheated before serving. Rolls or biscuits can be made ahead by a week and frozen. Pies, salad dressing, stock for gravy, roasted garlic — plenty of elements can be made a day or two in advance to lessen your same-day workload.

Even for those dishes that need last-minute cooking or assembly, you can probably find an ingredient or two that can be prepped ahead —peeled and sliced carrots, chopped onion, toasted nuts. It all helps with the to-do list for the big day.

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