Planning, preparation key to fret-free holiday dinner

 
By Sherrel Jones | Modified: November 5, 2009 at 2:20 pm | Published: November 4, 2009   


It is time to order, buy or at least make plans for acquiring the Thanksgiving turkey. Should you pay the extra bucks for a butter-injected, organic or natural bird? What size is best for your needs? To brine or not to brine is another question. Planning and preparation are key to a happy Thanksgiving for the cook.

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Thanksgiving Rolls thumbnail

Thanksgiving Rolls

Nov 11Sherrel shows Angi how to make buttery quick rolls for...

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Thanksgiving Mashed Potatoes

Nov 11Sherrel Jones and Angi Bruss make mashed potatoes for...

Thanksgiving Sweet Potatoes thumbnail

Thanksgiving Sweet Potatoes

Nov 11Sherrel Jones and Angi Bruss make sweet potatoes for...

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Thanksgiving Green Beans

Nov 11Learn how to put together some delicious green beans for...

Thanksgiving Cranberry Sauce thumbnail

Thanksgiving Cranberry Sauce

Nov 11Learn how to prepare delicious cranberry sauce for...

Food Dude: Indoor Turkey frying thumbnail

Food Dude: Indoor Turkey frying

Nov 4Dave Cathey tests out a new indoor fryer that can be used...

Thanksgiving Gravy thumbnail

Thanksgiving Gravy

Nov 4Join Sherrel Jones and Angi Bruss as they whip up some...

Thanksgiving Turkey thumbnail

Thanksgiving Turkey

Nov 4Join Sherrel Jones and Angi Bruss as they prepare a...

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Thanksgiving Dressing

Nov 4Join Sherrel Jones and Angi Bruss as they cook a...

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→Turkey trauma: This stress can make you want to order a baked bird and all the trimmings for carryout or call for reservations. Wait. Thanksgiving is all about...
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