Lend a hand (turkey).

Today in my office we had a Thanksgiving potluck -- the department ordered turkey and gravy for everyone, and we brought the rest. Real classics: stuffing, "grandma's" cheesy potatoes, Waldorf salad, pumpkin pie, pecan caramel squares, and so much more. As part of the committee who organized the event, a colleague and I did some low-budget advertising: writing "Thanksgiving Potluck" in big letters on a giant whiteboard wall. Feeling nostalgic for childhood arts and crafts, we made a couple hand turkeys and left some dry erase markers by the wall. In just a few hours, there was an entire flock (or "colevey" or "rafter," according to Wikipedia) of hand turkeys, decorated splendidly. As I admired the child-like artwork of a department of grown-ups, I couldn't help but enjoy how well the décor fit with our potluck theme, where everyone lends a hand. (See my favorites close-up, below.)

Having hosted my first Thanksgiving dinner last year, I've come to realize what everyone eventually does: Thanksgiving is one of those overwhelming meals where it's insane to try to do it all yourself. Do not attempt unless you are a professional driver on a closed course. As we prepare ourselves and our elastic-waist pants for next Thursday, here's some wisdom I've gathered by hosting a few dinner parties, a brief stint in catering, roasting my first turkey, and growing up cooking with my mom:

Bev's Tips for Hosting a Successful Thanksgiving Dinner (even if you're just doing a few "anchors" and potlucking the rest of it):


The key is to plan a smart menu.

1. The week before Thanksgiving, strategically eat everything in your fridge. I'm only slightly joking. You're going to need to find space for groceries as well as 20 pounds of frozen poultry.
2. Remember that your oven will essentially be out of commission for several hours the morning of Thanksgiving -- don't plan a lot of dishes that need oven time unless they can be baked in advance and easily reheated.
3. Whenever making things ahead, think about their day-old appearance: for example, potatoes will oxidize and turn gray if not completely cooked in advance (i.e., don't slice a gratin and then plan to bake the next day).
4. If two dishes call for similar temperatures, consider syncing the temps and adjusting cook time rather than baking one item, adjusting the temperature, and baking another. For example, 375ºF can be adjusted to 350ºF if you add a little time, though you may need to broil whatever it is for color at the end. Though handle with care: while cooking is an art, baking is a science. Bake desserts and bread-like dishes at exact temperatures to avoid "fallen" situations.
5. Go easy on the appetizers -- scatter bowls of no-cook snacks such as nuts, fall trail mixes, and my favorite, flavored popcorn, around the kitchen and living area so people can munch and stay out of your way. (Easy and delicious: popcorn + butter + salt + smoked paprika)
6. Know that basting is a hoax: recent meta-analysis of contrarian studies show that basting doesn't really keep turkey juicy, properly cooking it does (a meat thermometer will help here). My favorite trick I've learned: use a butter-soaked cheesecloth to cover the breast as it roasts to keep it gorgeously golden brown and delicious (and save yourself the bending and basting).

There you have it, folks. What Thanksgiving tips do you have? Questions, perhaps?

Our Hand Turkey Wall:

Fancy Princess Turkey:

Surfer Dude Turkey:

Possibly my favorite, Hipster Turkey:

(Thanks to Isaac for the photos!)