Thanksgiving dinner comes with pressure.

You've invited everyone. The table is set. The sides are ready. The wine is open.

And sitting in the middle of everything is a very large bird everyone expects you to cook perfectly.

No pressure.

Turkey doesn't have to be intimidating. Most Thanksgiving disasters come down to a handful of completely avoidable mistakes.

Here are fiveturkey cooking mistakes our chefs recommend watching out for this Thanksgiving.

Mistake #1: Starting With a Partially Frozen Turkey

It's Thanksgiving morning and you discover the centre of your turkey is still frozen.

Not an ideal start.

Large turkeys can take several days to thaw safely in the refrigerator, so this isn't something to leave until the night before.

One of our most important Thanksgiving turkey tips is to plan backward from dinner.

Know approximately how large your turkey is, allow adequate refrigeration time for thawing, and give yourself some breathing room.

Trying to rush a frozen bird creates unnecessary stress before you've even started cooking.

Mistake #2: Not Drying the Skin

Want beautifully browned, crisp turkey skin?

Moisture isn't helping.

Before seasoning your turkey, pat the exterior dry thoroughly.

For even better results, consider seasoning the turkey in advance and leaving it uncovered in the refrigerator so the skin has an opportunity to dry.

Dryer skin generally browns more effectively.

Mistake #3: Relying Only on Cooking Time

If you're learning how to cook turkey, stop thinking only in terms of minutes per pound.

Ovens vary. Turkeys vary. Starting temperatures vary.

A thermometer gives you much more useful information than the clock.

Check the temperature in appropriate locations and use current Canadian food-safety guidance when determining safe doneness.

Then remember that the turkey needs time to rest before carving.

Mistake #4: Forgetting That Breast and Leg Meat Cook Differently

Here's one of the fundamental challenges of roasting a whole turkey: you're cooking different types of meat at the same time.

The lean breast can dry out while you're waiting for the darker leg meat to finish cooking.

There are several ways chefs manage this problem, from adjusting oven temperatures to shielding portions of the bird when necessary.

The important thing is to monitor the turkey rather than simply putting it in the oven and forgetting about it.

Mistake #5: Carving Immediately

The turkey comes out looking spectacular.

Everyone is hungry.

You grab the knife.

Wait.

Resting is part of cooking.

Use that time to finish your gravy, warm your sides, organize serving dishes and pour yourself something well deserved.

Then carve.

Bonus Mistake: Making Thanksgiving Too Complicated

Thanksgiving isn't the night to attempt twelve brand-new recipes simultaneously.

Choose a few dishes you know you can execute well.

A beautifully roasted turkey, great gravy, potatoes, seasonal vegetables, stuffing and a couple of favourite sides can create an incredible meal.

Some of the bestThanksgiving recipes in Canada are the ones families return to year after year.

Thanksgiving Is About More Than the Turkey

The secret to a successful Thanksgiving dinner isn't culinary perfection.

It's planning.

Do as much as possible ahead of time. Prepare desserts in advance. Chop vegetables. Organize serving dishes. Set the table.

Then when Thanksgiving arrives, you can spend less time panicking in the kitchen and more time enjoying the people gathered around your table.

That's one of our favouriteThanksgiving dinner tips at The Chef Upstairs.

Because nobody remembers whether the potatoes arrived at exactly 6:15.

They remember being together.

Happy Thanksgiving from everyone atThe Chef Upstairs.

 

*****

By Chef Julian Pancer, The Chef Upstairs