20 Indispensable Thanksgiving Lessons
At Bon Appétit, we've had countless Thanksgiving dinners. We've brined, cured, roasted, deep-fried, and grilled our turkeys. We've debated Yukon Golds vs. Idahos and stuffing vs. dressing. We've learned a few things. These are the ones that matter most.
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Michael Graydon + Nikole Herriott1/20The Very First Thing You Make Should Be Stock
Once you’ve made homemade stock, you’ll wonder why you ever didn’t.
- Photo by Alex Lau2/20
10 Rules for Winning the Thanksgiving Pregame
Think of it like prepping for a college tailgate, but the food and drink is much, much better.
- Michael Graydon + Nikole Herriott3/20
Mix Up a Signature Punch
And what do we have here, a short and uncomplicated recipe from Bon Appétit’s Chris Morocco, created just for the occasion. Apple Cider and Rum Punch—punch bowl optional.
- Michael Graydon + Nikole Herriott4/20
Give the People What They Want
Even when tradition matters above all else, your centerpiece should still taste great.
Get the recipe for our very classic dry-brined roast turkey here.
- Michael Graydon + Nikole Herriott5/20
You Should Really Be Braising Your Turkey
They’re rich, they’re juicy, and they pull apart with just the tug of a fork. Unlike the dark meat on a traditional roasted turkey, you don’t need to saw at this stuff. And unlike white meat, well, these legs and thighs actually taste like something.
Read more about why this is better than typical roast turkey and get the recipe here.
- Michael Graydon + Nikole Herriott6/20
Do the Math, the Mashed Potato Math
We're ready to declare these the fluffiest, creamiest, and easiest mashed potatoes ever.
Find the formula and recipe here.
- Michael Graydon + Nikole Herriott7/20
Stuffing Can Never Have Too Much Stock
Nothing's sadder than crumbly stuffing. Fortunately, there's a solution and it doesn't involve dousing your plate with gravy.
Read more and get the recipe for If It Ain't Broke, Don't Fix It Stuffing right this way.
- Michael Graydon + Nikole Herriott8/20
Never Cook Your Cranberries
It's got zip and acidity and tames all those big Thanksgiving flavors. Seriously, you've got to try this.
Read more and get the recipe for Cranberry and Walnut Relish here.
- Michael Graydon9/20
Bring the Foliage Inside
When Emily Thompson designs a centerpiece for her holiday table, she uses the foliage that's already growing around her. "Before the meal, I take a walk through the park with my family to gather branches and vines to decorate with. Whether it's beautiful oak leaves from the yard or a bundle of eucalyptus from the farmers' market, these modest, natural materials celebrate the season–something that imported flowers won't necessarily do."
- Photo by Bobbi Lin10/20
How to Master the Big Meal
All the words, the manners, and the little things that will get you to pie time.
Read 10 wise pieces of advice for mastering the Thanksgiving main event here.
- Michael Graydon + Nikole Herriott11/20
Do the Sides Ahead (Duh)
We've got four new recipes you can make ahead right this way.
- Michael Graydon + Nikole Herriott12/20
Go Ahead, Fill Up on the Bread
These pull-apart rolls are beyond tender and pillowy. But wait! There's more: Toasted garlic butter is both in the dough and brushed onto the still-warm rolls. Irresistible.
- Michael Graydon + Nikole Herriott13/20
Always Serve Something Raw
Don't let your greens be the sad afterthought that people eat to feel virtuous. In fact, who says it has to be greens at all?
Get the recipes for two new bright and crunchy fall salads here.
- Courtesy of Staub14/20
Take It from the Oven to the Table
Save yourself precious time–and dirty dishes–by serving your food in the same pan in which it's prepared. There's so much beautiful cookware available, from vintage-inspired Dansk Kobenstyle casseroles to smaller cast-iron Staub cocottes for the sides, that there's no reason to transfer those fluffy mashed potatoes into Grandma's china.
- Michael Graydon + Nikole Herriott15/20
The Greatest Gravy Doesn't Need Drippings
This year we went with a do-ahead gravy that skips the pan drippings.
Get the recipe for make-ahead gravy here.
- Michael Graydon + Nikole Herriott16/20
Be a Hero, Roast a Second Entrée
In my family there are two Thanksgiving nonnegotiables. One: There will always be turkey. Two: There will always be an entrée protein that guests are actually excited to eat. A secondary protein takes pressure off the poultry, allowing you to buy a smaller, tastier bird than you would if it were the main event. And if you make, say, this crunchy, juicy, slow-roast-the-night-before pork shoulder, you’re barely adding to your workload at all. Just don’t act surprised when it steals the show.
Get the recipe for this set-it-and-forget-it roast pork shoulder here.
- Photo by Michael Graydon + Nikole Herriot17/20
You Can't Overbake a Pie
Please do not underbake your apple pie this year—the kind with flabby pastry and still-crunchy apples. Both could be avoided if the pie were just allowed to bake longer.
Read more pie tips and get the recipe for this deep-dish apple pie here.
- Michael Graydon + Nikole Herriott18/20
Put out Cookies with That Pie
Enough with the pie overload. When you’re fall-asleep-at-the-table full, what you really want at the end of a giant meal is a perfect chocolaty, nutty, buttery, crumbly, sweet bite.
Get the recipe for slice-and-bake chocolate-almond praline cookies here.
- Photo by Alex Lau19/20
How to Celebrate the Postgame
Because the good times should keep rolling long after the table is cleared—we've got 10 rules for doing the after-dinner hours right.
- Michael Graydon + Nikole Herriott20/20
Create the Ultimate Turkey Sandwich
"When I was growing up, it was always cold turkey (usually the dark meat) and reheated gravy on white bread with little else on there. When I got older and more adventurous, I started putting weirder leftovers on my sandwich. Eventually, if you’re like me, you graduate to a sandwich like this, stacked with green bean casserole, cranberry sauce, greens, and gravy mayo. When you put it all between two slices of bread, you give your leftover meal new, more delicious life, and that’s awesome."
Read more from chef Mason Hereford, Turkey and the Wolf, here and get the very important gravy mayo recipe.