🎉🦃 Five Tips and Tricks for a Less Stress Thanksgiving🎉🦃

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Thanksgiving is less than two weeks away, so let’s talk about how we make it a pleasant experience for all (including whoever is cooking)…

From the desk of The Speckled Palate’s Erin Parker

Howdy, Reader,

Since Thanksgiving is a little more than a week away, I wanted to send over a few more helpful tips and tricks for making this year’s holidays as easy as possible.

You ready?

Tip #1: Have a plan.

While you don’t have to have everything cooked before the day of your holiday feast, it’s best to be prepared.

Which means, you should:

• Choose a menu in advance.
• Write out your grocery list in advance (and shop before the rush. Which means you should be shopping ASAP.)
• Detail your cooking timeline so you’re not flying by the seat of your pants.

Tip #2: Build time into your cooking timeline for things to go awry.

Inevitably, this happens because you either take longer to prepare something or a dish needs to bake for longer than expected. That’s OK!

That’s why we add some cushion room in the cooking timeline.

I generally like to plan for all my dishes to be done cooking an hour before I plan to feed everyone.

Tip #3: Don’t be afraid to purchase store bought items.

If cooking a whole turkey is going to stress you out beyond belief, consider purchasing a pre-cooked one from a grocery store or a local restaurant. This is a great way to still have a traditional meal without the fuss of roasting a turkey at your own home.

This is a fabulous thing to do for yourself, but make sure to place your order in advance, as stores will run out.

Other shortcuts to consider:

• Pre-chopped veggies
• Canned cranberry sauce
• Pre-made Thanksgiving sides, like green beans or even mashed potatoes, from the fridge sections of your grocery store
• A dessert from your favorite bakery

Tip #4: If you’re roasting a turkey, use a thermometer.

Most birds come with pop-up thermometers, but the way to ensure your turkey is cooked completely is to take its temperature with an instant read thermometer.

The internal temperature needs to reach 165°F for it to be considered safe to eat and fully cooked. Take the temperature on the thigh, wing and the fattest part of the turkey breast. (Read more at the USDA’s website.)

Tip #5: Ask for help.

If you’re undertaking this on your own and feel overwhelmed, ask for help. There’s no shame in it, and there’s something fun about getting someone else cooking with you in the kitchen.

If you have any specific questions about these tips, please click REPLY to this email!

As always, happy cooking and baking!

Erin