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Last Minute Thanksgiving Help
by Guest Writer, Valerie WhitmoreIf you are in charge of the food for Thanksgiving this year (or even for part of it), you are probably a little frazzled by now and if you're spending any time online at all it's probably for some last minute recipe help. So, here's some help with the most common searches and inquiries we get on Thanksgiving Day:
Gravy: Love it or hate it, you've gotta have it. It's super easy to make but if you're not used to making it it might seem daunting. The drippings that form in the bottom of the pan from the turkey add wonderful flavor to the gravy. But, if you are using an alternate cooking method to the traditional way then you might not have them available. In that case you can use some rich broth (turkey preferred, chicken definitely acceptable, or vegetable broth in a pinch) in place of the drippings. Hopefully you've also saved the giblets and neck from the turkey so you can simmer them in the broth for extra flavor. If you are adverse to actually eating them, you can still use them for the flavor but they are awesome chopped up and added to the gravy as well.
You can find lots of gravy recipes here: https://www.cdkitchen.com/recipes/dish/sauces-and-condiments/gravy/ and some helpful tips for making good gravy
Cranberry Sauce: If you bought fresh cranberries you're a step ahead of the game. They can be used easily in a variety of ways. You can do something as simple as simmer them in some orange juice or just some water and sugar until they pop and the mixture is thick, or dress them up more with other add-ins. If all you have is canned cranberry sauce don't fret. You can still dress it up a bit (unless you really enjoy the fresh-out-of-the-can texture).
Get your cranberry fix here: https://www.cdkitchen.com/recipes/holidays-parties/cranberry-sauce/
Need to know what temperature your turkey should be when it's done? The meaty part of the thigh should be 180 degrees F.
How long does the turkey take to cook? That depends on the size and whether or not it's stuffed. Assuming you are cooking at 325 degrees F and the temperature does not fluctuate in the oven (opening the door excessively, cooking multiple dishes at the same time, etc), you can use these charts as general guideline. Always use a meat thermometer to gauge doneness and do NOT rely on those little pop-up timers that come with some turkeys. They are horribly inaccurate.
Need to know how long leftovers are safe for? Check out our recommendations here: https://www.cdkitchen.com/recipes/thanksgiving/leftovers.html
If there is any other help you need, be sure to consult our Thanksgiving section. There are helpful resource links at the bottom of the page for everything from stuffing the turkey to making mashed potatoes.
Happy Thanksgiving!
Gravy: Love it or hate it, you've gotta have it. It's super easy to make but if you're not used to making it it might seem daunting. The drippings that form in the bottom of the pan from the turkey add wonderful flavor to the gravy. But, if you are using an alternate cooking method to the traditional way then you might not have them available. In that case you can use some rich broth (turkey preferred, chicken definitely acceptable, or vegetable broth in a pinch) in place of the drippings. Hopefully you've also saved the giblets and neck from the turkey so you can simmer them in the broth for extra flavor. If you are adverse to actually eating them, you can still use them for the flavor but they are awesome chopped up and added to the gravy as well.
You can find lots of gravy recipes here: https://www.cdkitchen.com/recipes/dish/sauces-and-condiments/gravy/ and some helpful tips for making good gravy
Cranberry Sauce: If you bought fresh cranberries you're a step ahead of the game. They can be used easily in a variety of ways. You can do something as simple as simmer them in some orange juice or just some water and sugar until they pop and the mixture is thick, or dress them up more with other add-ins. If all you have is canned cranberry sauce don't fret. You can still dress it up a bit (unless you really enjoy the fresh-out-of-the-can texture).
Get your cranberry fix here: https://www.cdkitchen.com/recipes/holidays-parties/cranberry-sauce/
Need to know what temperature your turkey should be when it's done? The meaty part of the thigh should be 180 degrees F.
How long does the turkey take to cook? That depends on the size and whether or not it's stuffed. Assuming you are cooking at 325 degrees F and the temperature does not fluctuate in the oven (opening the door excessively, cooking multiple dishes at the same time, etc), you can use these charts as general guideline. Always use a meat thermometer to gauge doneness and do NOT rely on those little pop-up timers that come with some turkeys. They are horribly inaccurate.
Unstuffed | |
| Size of Turkey | Cooking Time |
| 8 to 12 pounds | 2 ¾ to 3 hours |
| 12 to 14 pounds | 3 to 3 ¾ hours |
| 14 to 18 pounds | 3 ¾ to 4 ¼ hours |
| 18 to 20 pounds | 4 ¼ to 4 ½ hours |
| 20 to 24 pounds | 4 ½ to 5 hours |
| Stuffed | |
| Size of Turkey |
Cooking Time |
| 8 to 12 pounds | 3 to 3 ½ hours |
| 12 to 14 pounds | 3 ½ to 4 hours |
| 14 to 18 pounds | 4 to 4 ¼ hours |
| 18 to 20 pounds | 4 ¼ to 4 ¾ hours |
| 20 to 24 pounds | 4 ¾ to 5 ¼ hours |
Need to know how long leftovers are safe for? Check out our recommendations here: https://www.cdkitchen.com/recipes/thanksgiving/leftovers.html
If there is any other help you need, be sure to consult our Thanksgiving section. There are helpful resource links at the bottom of the page for everything from stuffing the turkey to making mashed potatoes.
Happy Thanksgiving!