TIME-SAVING TIPS FOR THE THANKSGIVING MENU

Plan the menu

• Don’t make more than you need: For a large party (10 to 12 people), figure 1½ pounds of turkey per person; smaller birds have a lower meat-to-bone ratio, so plan for 2 pounds per person in that case (and consider just cooking a turkey breast).
• If you don’t have room in the refrigerator to wet-brine the bird, give it a dry rub instead: In a spice grinder, grind toasted coriander and cumin seeds with paprika, cayenne pepper, coarse salt, and black peppercorns into a powder. Rub this over the bird (pat it dry first); refrigerate at least two hours and up to 24.
• Front-load the meal with make-ahead dishes (see below) and no-cook options such as slaws and shaved-vegetable salads and a fresh cranberry relish.
• Choose sides that can be popped into the still-hot oven after the turkey comes out—roasted brussels sprouts with chestnuts, sweet potatoes with pear, green beans with hazelnuts and mushrooms, kale with garlic and golden raisins are all delicious takes on holiday favorites.
• Consider easier alternatives to traditional pie doughs—frozen puff pastry and press-in-the-pan crusts are two such options.
• If you are having a large group over, a buffet is practical and impressive.

Make these ahead

1. Many pies—with the exception of custard-style varieties (so no pumpkin pies)—can be assembled and frozen up to one month in advance, then go straight from the freezer into the oven—a worthwhile time-saver.

2. Cranberry sauces and other relishes and chutneys are often better when given a chance to meld a day or two in the refrigerator (well covered).

3. Stuffings (cooked outside the bird) and gratins can generally be assembled a day before baking and refrigerated, wrapped well in plastic. If using potatoes, submerge them completely in the liquid, such as cream or stock, to avoid oxidation (and the resulting gray color).

4. Even mashed potatoes (regular or sweet) can be kept warm for a few hours before serving: Set the covered bowl of mashed potatoes over a pot of gently simmering water, on the back of the stove top.