15 Answers to Your Most Common Thanksgiving Dinner Conundrums

How to Get Ahead With Prep and Cooking

The key to pulling off a successful Thanksgiving dinner is being organized, planning your menu, ordering ingredients in advance, and determining which elements of the meal you can make ahead. There are some dishes that you can make from start to finish well before the holiday (hello, cranberry sauce!), dishes where you can prep ingredients earlier in the week, and dishes that can be assembled in advanced, but baked that day.

How to Decide What Size Turkey You Need

This is a true Thanksgiving conundrum. A general guideline is to allow 1 to 1 1/2 pounds of turkey per person. Keep in mind that it's better to have leftovers than not to have enough turkey to feed everyone. Use this handy portion planner to help you determine how much you'll need.

How to Thaw a Turkey

Choosing between the two thawing methods recommended by experts will depend on how much time you have. If you have several days, place the frozen turkey breast side up, still in its wrapper, on a rimmed baking sheet or tray. Transfer to the refrigerator and use the "one day for every 4 pounds" rule of thumb.

If you only have a few hours to thaw the turkey, use the cold water method. It takes less time, but requires more attention. Leave the bird in its plastic wrapper and place it in a clean kitchen sink. Fill the sink with cold tap water and change the water every 30 minutes. The general guideline for this technique is about 30 minutes per pound.

How to Brine a Turkey

First, decide if you'll go with a dry brine or wet one. A dry brine is just a salt rub by another name. We like that approach and use it often. If you'd like to go that route, our Easy Roasted Dry Brined Turkey is the one to try.

Are you interested in trying wet brining, that fabled method of soaking a whole turkey in salted water (the brine!) for 24-plus hours? The actual process isn't hard; for most of us, the biggest challenge is finding a vessel large enough to hold the turkey and several gallons of water, as well as a place to let the turkey sit. Follow our step-by-step guide to do a wet brine this year.

How to Carve a Turkey

You've roasted a beautiful, moist turkey, but now it's time to carve and you're concerned about ruining your great work. Don't be afraid—just follow our tips for carving a turkey like a pro.

How to Make Great Stuffing

There's no secret to making everyone's favorite Thanksgiving side. With a few flavorful ingredients and a good recipe, you're pretty much guaranteed a delicious dish. Try one of our best stuffing and dressing recipes, and don't miss our expert tips for making stuffing.

Is It Safe to Stuff the Turkey?

To stuff or not to stuff? We're part of team don't stuff, and generally prefer to cook the stuffing (or dressing) in a separate dish for safety and ease. As an added bonus, it gets crispier that way.

If you want to stuff your bird, follow our step-by-step guide.

What Are the Best Vegan or Vegetarian Mains for Thanksgiving?

There are so many options! Delectable vegetarian entrées and vegan main courses just right for the holiday feast include a favorite stuffed vegetable (think acorn squash), risotto (with rice, for sure, but also with barley or farro; just substitute vegetable stock for chicken when cooking), and all manner of delicious savory pies and tarts.

What Can I Serve Guests Who Are Gluten-Free?

Omitting gluten from the Thanksgiving dinner might seem complicated, but it's totally doable. Turkey is gluten-free, and so is the wine you'll be serving alongside it! If you plan to use bread in your stuffing, be sure to bake it separately rather than stuff the bird. Separating the two will ensure the turkey remains gluten-free. Prepare at least a few sides that are gluten-free, and plan to thicken your gravy with cornstarch instead of the usual flour.

How to Fix Lumpy Gravy

With the right ingredients and equipment, making a smooth, silky homemade gravy is simple. Pan drippings and giblet stock make for classic gravy, and Thomas Joseph, our Kitchen Conundrums expert, recommends using instant flour to thicken gravy. If the gravy still has lumps, whisk it to break up the lumps, then strain it through a fine-mesh sieve.

How to Get Everything on the Table While It's Hot

If you need help with timing, know that the key to getting everything ready on time is organization. "Base your menu around your turkey," says Sarah Carey, our former editorial director of food and entertaining. "Decide what time you're serving dinner and plan back from there, allowing time for the turkey to rest—and using that resting time to warm other dishes in the oven or on the stove top." She recommends making a timeline so that you know what to do when and what will be ready when.

How to Manage Limited Oven Space

There's no way around it: Your turkey is going to monopolize the oven. Give it the space it needs (and save yourself a headache) by serving stovetop sides like Buttered Rutabagas and Béchamel With Greens. Make-ahead dishes that will only need to be heated through, like our Hasselback Potatoes, will help round out the meal. If you can, pies should be made the day ahead (or earlier if the recipe allows), or frozen. Another route is to grill or smoke the turkey, leaving the oven for pies and sides.

Why Does My Pie Pastry Shrink?

Whether your problem lies in making the dough or baking it blind, we can help. Be sure to use very cold unsalted butter, and get out the food processor, as that's the method we recommend. And don't miss our tips for fitting and crimping a pie crust and how to create a showstopping pie crust design.

What Are Some Dishes Kids Will Want to Eat?

You mean besides dessert? A lot of kids do like turkey (it's just a big chicken, after all), and with a variety of sides on the table there should be something to appeal to most small palates. If you know a youngster who doesn't like mashed potatoes or is especially picky, add a dish that you know he or she will adore (maybe mac and cheese?). Sweet potatoes should be a winner, too—how could kids not like this simple Sweet Potato Mash or our Sweet Potato Casserole with marshmallows?

How to Make Cleanup Easier

Ideally, if you did the cooking, someone else should be in charge of cleanup. Make things easier all around by keeping the kitchen tidy as you work; "clean as you go," as pro chefs do. This is key when preparing a big meal with a lot of recipes, dishes, and potential for mess. Don't keep stuffing dirty dishes into an overflowing sink; wipe surfaces, tidy, and wash or clear away what you can as you finish prepping a recipe.