Let’s face it. Thanksgiving may be a rewarding holiday – with tons of great food to show for it – but it’s also a time when hosts can get frazzled. We all know there’s nothing like stress to put a damper on your holiday. That’s why FDL is here to help.
We’ve developed a guide to remind you what not to do on Thanksgiving. This way you can get your ducks in a row and plan ahead so you’ll be cool, calm and collected when the big day gets here.
Just remember, as crazy as this holiday can get, what really counts is appreciating the things and people we have in our lives. Happy Thanksgiving!
1. DON'T THAW YOUR TURKEY THE DAY BEFORE THANKSGIVING
Take your turkey out of the freezer well in advance so you have enough time to thaw.Every five pounds of turkey require roughly 24 hours of thawing time. That means a 20 lb turkey can take anywhere from 4 to 5 days to thaw in the refrigerator.2. DON'T THROW OUT THE GIBLETS AND NECK
You'll find these treasures tucked in a pouch inside your turkey. Finicky cooks will want to dispose of these but giblets and neck make a great stock. Just add them to a pan of sauteed celery, carrots and onion. Brown them and add water or chicken broth to the pan. It makes a great base for gravy.3. DON'T WAIT UNTIL DINNER TIME TO PUT YOUR TURKEY IN THE OVEN
Depending on the size, your bird will require several hours of cooking time. That means you should plan on putting the turkey in the oven by noon if you want it to be ready by dinner time.
4. DON’T FORGET TO SET THE TABLE
When we are busy in the kitchen, it’s easy to forget small things like silverware. Get inspiration for beautiful table settings we found on Pinterest. To ensure you mind your manners at the table, you can consult this etiquette guide.
5. DON’T BE TOO PROUD TO ASK FOR HELP
Part of being a great host is being able to delegate. Take advantage of guests who offer a helping hand. Recruit someone to help set the table and another guest to help open wine. Any other volunteers can be asked to round up the guests so they come to the table.
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