J. Kenji LÃ³pez-Alt does a long Thanksgiving Q&A on Serious Eats answering all those questions you’ll be babbling in your kitchen around 2 pm this Thursday.
He addresses classic conundrums:
If turkey is roasted well in advance of guests arriving, or there is a delay, what’s the best way to re-heat? To what temperature?
If tented with foil and left in a warm place, a turkey should stay warm for at least a couple hours—at least internally. The real danger is the skin getting soggy and the surfaces getting cold. The best way to fix this? Just pop it in a 550Â°F oven for 7 to 15 minutes until the skin is crisp and piping hot again. The rest should take care of itself.
As well as more contemporary considerations:
I have a vegan cousin coming to visit this year. Could you suggest any vegan dishes that I could serve that the rest of the family would be able to enjoy as well?
For a more “holiday”-like approach, how about a stuffed delicata squash? You can totally leave off the parmesan from the breadcrumbs and still make out with a fantastic main course.
Check out all of Kenji’s answers to 50 different Thanksgiving questions over on Serious Eats.
Also on Serious Eats: the ultimate turducken. I made a turducken for Thanksgiving 3 years ago and, considering how much I manhandled it, it came out more delicious than it had any right to be. Duck fat covers a multitude of sins.