Q: What basic tips do you have for anyone who is preparing to cook a big Thanksgiving meal? Shopping, preparing, organization, etc.

A: lists, shopping lists, prep lists, timelines for prep items, and oven use.

Lists of service dishes, trays, and serving utensils needed. Keep in mind the items that may be made ahead and those that need to be made the day of.

Q: What advice do you have for someone for the days leading up to cooking the meal? When should they start thawing their turkey, tips for organization in the kitchen, etc.?

A: The rule of thumb is 1 day defrosting in the fridge for every 5 pounds of bird. Example: 3 days for a 15-pound bird.

Q: Preparing a turkey can be a daunting task. What tips or tricks do you have for someone who is doing this for the first time or someone who isn't confident about cooking a turkey?

A: One problem with turkey is that the breast cooks faster than the legs and dries out by the time the lesser is done. Take the legs off the bird and cook separately. 

Q: Do you have any tips/suggestions for Thanksgiving meal sides and desserts?

A: Roasted Brussels sprouts with maple and cider vinegar.

Q: What are some good, creative ways to use leftovers in the following days?

A: Grandma Weymouth always made turkey and dumplings on Friday. Of course, you can’t beat the cold turkey sandwich.