Turkey emergency? We're here to help you keep your holiday cool
Whether you're nervous about cooking the turkey, can’t find your family recipe for a side dish or forgot an ingredient at the store, we’ve got you covered.
Here’s a quick rundown of all things Thanksgiving to keep your holiday on track:
Talking turkey
Turkey is the main attraction at Thanksgiving dinner so it’s important to be prepared for cooking it.
To help any turkey newcomers, and even experienced holiday cooks, we’ve got a cheat sheet guaranteed to get you through the day from start to finish.
The rule of thumb for defrosting a turkey is allowing 24 hours of thawing in the refrigerator for every 5 pounds of turkey. To be on the safe side, a bonus day of thawing can even be thrown in.
“To speed up that process, you can defrost it in water,” said Michael Heaps, chef at Harry’s Savoy Grill and Ballroom. “Aside from that, the timing is really the only thing.”
Heaps recommends placing the turkey in a pan of water in the fridge.
If time permits, he recommends making a brine and brining the turkey for a few days prior to roasting to contribute to the moisture.
If you plan on brining your turkey, keep in mind that it takes between eight to 18 hours. Any longer could result in a salty bird with a spongey texture.
To create your brine, add salt into hot water and let it simmer until the salt is completely dissolved. Other aromatic ingredients you can add include vegetables, herbs and citrus fruits based on your preference. Cool the brine until it’s at room temperature before submerging your turkey.
More: Thanksgiving dinner: How are inflation and higher grocery prices affecting your holiday meal?
Once the turkey is thawed, it’s time to prepare it for the oven by stuffing it – and before you ask, here’s a chef-approved stance on the stuffing v. dressing v. filling debate.
“Where I’m from, we’ve always called it stuffing,” said Heaps, a Bloomsburg, Pennsylvania, native. “So long as it’s good, that’s really all that matters to me.”
The USDA does not recommend stuffing your turkey due to food safety risks. Instead, they recommend baking the stuffing in a casserole dish.
Heaps foregoes the traditional stuffing and instead chooses to use mirepoix for the inside of the turkey, a mixture of carrots, celery and onion, and he adds lemon, bay leaf and thyme.
This mixture keeps the inner-cavity humid and allows juices to seep through to add to the drippings, he said.
To further prevent the turkey from drying out, Heaps has a few trusty tricks up his sleeve ... er, chef's coat.
Got gravy?: Surefire Thanksgiving from expert Rick Rodgers: The secrets of luscious, great gravy
Turkeys should be cooked for 13 minutes per pound, 15 minutes if stuffed, at between 325 and 350 degrees. Cook time can be adjusted based on oven temperature, but be careful not to use extremely high temperatures to avoid burning the outside of the turkey while the inside is still raw.
“Don’t bake it too high. You want to make sure you baste it. Low and slow is a good method,” he said. “You can always turn it up toward the end if you want to crisp up the skin.”
All internal points of the bird must reach 165 F before consuming, so plan to check its temperature with a meat thermometer more than once.
Time to slice
Once your turkey is out of the oven, let it rest for about half an hour before beginning to carve it.
To do so, you want to break down each section and slice those as you go. Starting with the breasts, wings, thighs and ending with the legs, which are usually left whole. The rest of the meat can be picked apart from the turkey, said Heaps.
Who you gonna call?
Worried about last-minute turkey emergencies? There’s a hotline for that – Butterball's “Turkey Talk-Line," started in 1981 with just six people, can help you with any day-of mishaps no matter what the issue might be.
The Turkey Talk-Line can be called at 800-288-8372 (1-800-BUTTERBALL) or texted at 844-877-3456. They can also be reached via email send an email, but responses could be delayed during peak holiday times.
Crazy turkey stories: This hotline could be your lifeline on Thanksgiving
Did you forget to take the turkey out of the freezer? You’re not doomed. A completely frozen turkey can be cooked on the same day, but it will take about 50% longer than normal. A partially thawed turkey will take slightly less time, but still longer than usual.
If you run into a worst-case scenario and drop your bird, Heaps has some familiar advice.
“I don’t know, the 3-second rule, I guess,” he said. “If you’re eating around family and friends and they don’t mind, I guess go for it.”
We’re not heathens, though, so Heaps recommends removing the top layer of meat that touched the ground.
Sweets on the side
Everyone knows Thanksgiving dinner isn’t complete without an array of side dishes.
Of the many options, mashed potatoes are the most popular dish for the holiday. Whether you like them whipped or mashed, unsalted or buttered, there's a recipe out there for you.
The perfect Thanksgiving: Surefire Thanksgiving from expert Rick Rodgers: Make-ahead mashed potatoes, chutney
For those of you who want to try something new this year, Heaps recommends a less traditional side dish of sweet potato gnocchi.
He tosses the sweet potato gnocchi, usually made with russet potatoes, with brown butter, cranberries, spinach and sautéed red pepper for a dish sure to pack a flavorful punch.
It’s also a good idea to have a balance of colors, textures and flavor with the sides you choose to make. Adding a simple side dish that features fresh, local ingredients can spice up your plate.
Thinking of one dish that’s easy to make on the stovetop also will create more space in the oven for baked foods and desserts.
Sides for days: Mashed potatoes: This holiday staple may have roots in 17th century English cooking
Speaking of desserts, you might want to make your pies early and freeze them to eliminate some of the kitchen hustle and bustle, You’ll have more time to cook other dishes and will only need enough time to warm each pie up in the oven.
What if you forgot to buy that?
Missing an ingredient? One of these substitutions might be able to get you through the day.
Keep in mind that substituting ingredients always depends on what’s being cooked.
To get whole milk, melted butter can be mixed into lower milk percentages to fatten it up. To completely replace 2%, skim or low-fat milk, almond milk and coconut milk will do the trick. Buttermilk can be made at home by adding a splash of lemon juice or white vinegar to whole milk.
Orange juice, unsweetened applesauce and pumpkin puree are simple egg replacements that can be found right in your pantry. Flax and chia seeds are also popular substitutes.
In place of mayonnaise, plain Greek yogurt is often used and won’t affect the taste as much.
For anyone making a box cake and feeling completely burnt out from measuring ingredients all day, try using a can of soda in place of the usually listed oil, eggs and water. Fruit flavors such as grape or lemon-lime will have the best results.
Thanksgiving day grocery store hours
Forgot to buy cranberry sauce? Ran out of salt and pepper? Most grocery stores will observe the holiday with shortened hours of operation, but others will be closed.
Some store hours have yet to be announced, so be sure to call your local supermarket closer to the holiday for the latest information:
Giant in Concord Square in Talleyville will be open from 6 a.m. to 3 p.m.
ACME in Trolley Square in Wilmington will be open from 8 a.m. to 7 p.m.
Shoprite in Christiana Crossing in Wilmington will be closed.
Food Lion in Salem Center on Pulaski Highway in Bear will be open from 7 a.m. until 5 p.m.
Middletown’s Walmart Supercenter will be closed.
Food Lion in Milton will be open from 7 a.m. until 5 p.m.
Safeway in Rehoboth’s Shops at Sea Coast will be open from 6 a.m. until 7 p.m.
Food Lion in Milton will be open from 7 a.m. until 5 p.m.
Frozen pies: Thanksgiving guide: Make-and-bake frozen apple pie. Seriously.
This article originally appeared on Delaware News Journal: Cooking for the holiday? Here are tips to avoid turkey emergencies
