Well, you've done it. You've gone and eaten yourself into a food coma. Your belly feels stretched beyond capacity and you can barely move your limbs. The ideal solution is no doubt to surrender to a tryptophan-induced slumber until it all blows over. But since the pleasure of a gastronomic blackout isn't always an option -- your family insists on a holiday round of charades, or your friends don't feel like carrying your limp body around all night -- what's Plan B?
Are you avoiding your family right now? So desperate to escape them that you're sitting in the bathroom reading a productivity blog on Christmas Day? Dreading the inevitable fight over politics or your lack of a plus-one or which kid hogged the university fund? Here's your solution: Get drunk and cause a scene.
The nice thing about getting together with family for the holidays is catching up with loved ones you haven't seen since last year. It's lovely to hear about your sister's new job, watch the kids play with their cousins, and grit your teeth through your racist relatives' awful comments. OK, wait -- that's actually not very fun. In fact, it can be rather distressing and depressing.
Whole, perfectly roasted poultry is a beautiful thing, but it's not exactly known for being a speedy dish. Thankfully, it's possible to cook an entire bird in an hour or less by cutting it up before popping it in the oven.
Real gravy usually calls for your own stock and the drippings of whatever meat you're roasting. If time is short and that's not an option, you can easily whip up a batch of gravy that tastes way better than any canned or powdered versions with just a few basic ingredients.
Pumpkin pie. It sounds weird to anyone born in Australia, where pumpkin is reserved for soup, roast dinners and occasionally for mixing in with mashed potato to make it a little bit healthier. We certainly don't see it as a sweet food, much less a dessert, though as it turns out pumpkin pie is actually a delicious dessert that every Australian should try at some point in their life.
Cauliflower is a really awesome vegetable that can be used to replace carbier fare in recipes. If you can't or don't eat bread, but still want a flavorful, homey side for your turkey, consider making this cauliflower "stuffing" from delish. (Technically I think this would be a "dressing," but I'll let it slide.)
Ideally, by this time you'd have a thawed turkey ready for some flavour-and texture-boosting dry brining, all set to go for Christmas Day. But what if you're working with a brick hard frozen turkey?
When you head home to visit family, tons of childhood memories will come rushing back, along with some old family dynamics too. Some dynamics, like inside jokes or age-old traditions, are comforting and great. But others, like teasing, babying, or people not taking you seriously -- not so much. You may be a full-grown adult now, but parents and siblings can make you feel like you're eight-years-old all over again.
Turn a traditional Christmas dish on its head by transforming stuffing into crispy squares filled with gravy-catching pockets. All you need is the stuffing you were going to make anyway and a waffle maker.
When you're hosting a party in a smaller home, a traffic jam near all the goodies is all too common. You can easily fix that by spreading your food and drink around.
Cocktails are essential for most parties, but those who don't or can't imbibe are often left sipping a boring can of soda. Here's a simple rule to follow so non-drinkers can feel like they're treating themselves too.
The fourth Thursday of every November is Thanksgiving here in the US of A, meaning rather than posting to Lifehacker your diligent US editors are taking a break to gorge on turkey and stuffing. If you're looking for that one special Thanksgiving tip to ease your holiday, we've got you covered. Carve Your Thanksgiving Turkey Like a Butcher
Learn to to carve the perfect turkey from a New York butcher. Make the Perfect Mashed Potatoes this Thanksgiving
Make your gravy proud! Eat Less at Thanksgiving by Eating Earlier
But then again, who wants to eat less? Master the Art of Cooking Turkey
Hopefully you're already defrosting. The Thanksgiving Cheat Sheet
So how many hours does the bird need to sit in the oven? Make the Most of Your Travel Delay with Sleeping in Airports
Catch some Zzzs when you're not catching your plane.Vegetarian Thanksgiving Recipes
Turkey isn't the only thing on the menu.How to fix Mom and Dad's computer
The perennial favorite!How to plan a Thanksgiving meal
The one thing you can control when your family gets together.
If the crown of family turkey-carver is weighing heavy on your head this Thanksgiving, the New York Times gets advice on how to carve the perfect turkey from New York butcher Ray Venezia. His trick: Take it off the table.Instead of slicing the meat from the roast at the table, Mr. Venezia's carving protocol calls for the biggest pieces, the breasts and the thighs, to be removed whole, then boned and sliced on a cutting board. "Trying to carve from the carcass is like trying to cut it off a beach ball: it's all curved surfaces and it moves around under the knife," he said. "Give me a flat cutting board any time."
Ok, people, the pressure's on: the family's on their way to your house this Thursday, and they expect a pumpkin pie and turkey with all the trimmings. Luckily, Real Simple's put together a comprehensive Thanksgiving cheat sheet with a preparation timeline to help you get everything on the table, on time, at the same time, all Zen-like. Check out the sidebar for recipes, carving guides, and problem-solvers to help you figure out exactly how much and what kind of turkey you need. What's your best Thanksgiving life or time-saver? Tell us in the comments.
Planning on shuffling off to the store this weekend to pick up your frozen turkey? Before you venture out, check out food blog startcooking.com's thorough guide to choosing, prepping, cooking, and carving your bird, whether you're a first-timer or Thanksgiving veteran. If you take nothing else away, write down the basics of this essential tip and keep it handy:If you are using a regular meat thermometer, insert it about 2.5 inches into the deepest part of the turkey, without touching the bone. The internal temperature should reach 170 degrees F in the breast or 180 degrees F in the thigh and 165 degrees F in the centre of the stuffing. The juices should run clear and the joints should be loose.Got any turkey tips (or horror-filled warning stories) to share? Let's hear them in the comments. Thanks Benjamin! Photo by LeeBrimelow.
