Health and Diet

A Healthier,Easier Thanksgiving Dinner

healthy turkey dinner thanksgiving
So you’re hosting Thanksgiving dinner. (Deep breath!) And no matter how many meals you’ve breezed through on any other night, the whole production can feel stressful—but it doesn’t have to be. Glamour asked readers for their major Turkey Day cooking questions and then called in a team of all-star chefs to coach them, and you, through the big day, start to finish, with smart substitutions and easy tricks. (Here’s a starter: Season your bird the night before to keep it moist.) By dinner, your guests won’t know if you’re a rookie or an old pro. They’ll just know it tastes good.
mashed potatoes

How do I make creamy mashed potatoes without a tub of butter?
Cristin M., 25, Ames, Iowa

“Use Yukon gold or red-skinned potatoes,” says popular food blogger Cara Eisenpress. “They’re lower in starch, so they get creamy without a ton of fatty add-ins.” Another pointer? Mash each pound of potatoes with 3 tbsp. of the water you cooked them in along with 1 1/2 tbsp. butter and 1 tsp. olive oil. Makes ‘em smooth, not heavy.


Trussing the turkey makes it look picture-perfect—but it isn’t necessary
for cooking.

I’m roasting a turkey for the first time ever. Help!
Anne K., 25, New York City

Michael Symon, a star of Iron Chef America and author of Michael Symon’s Carnivore, suggests picking up a fresh turkey no bigger than 10 pounds (get two if necessary). Then steal his go-to cheesecloth tip for a “perfect turkey every time.”

Thanksgiving Turkey

      1 turkey (10 lbs.)
      2 tbsp. kosher salt
      1 head garlic, cloves peeled
      4 sprigs fresh oregano
      4 sprigs fresh thyme
      1 lemon, quartered
      1 onion, peeled and quartered
      1 bulb fennel, quartered, plus leaves
        8 tbsp.

unsalted butter

      1/4 cup turkey stock or water

CheeseclothThe day before, rinse turkey under cold water and pat dry. Season inside and out with salt; cover in plastic wrap. Refrigerate 24 hours. Remove 1 to 2 hours prior to cooking to bring to room temperature. (Key, or your bird will be undercooked!)

Preheat oven to 425°F, and set rack on lowest rung. In the turkey’s neck cavity, place a few cloves garlic, two sprigs each oregano and thyme, and 1 lemon quarter; wrap neck skin over and around the cavity. In the body cavity, place half the remaining garlic, oregano, and thyme, 2 lemon quarters, half the onion and fennel, and fennel leaves. Put turkey, breast side up, on a rack set in a roasting pan. Tuck wing tips under bird.

Melt butter in a saucepan over medium heat. Add remaining garlic, oregano, thyme, lemon, onion, and fennel, plus stock, and boil. Then simmer for 10 minutes. Remove from heat and cool slightly. Soak a double layer of cheesecloth big enough to cover the bird in butter mixture; drape over breast and legs of turkey. Pour remaining mixture over bird.

Place turkey in oven and roast for 45 minutes; lower to 375°F, and roast until a thermometer inserted into thigh reads 160°F, about 30 minutes more, discarding cloth for final 10 minutes. (Cooking times may vary.) Remove from oven; let rest for 20 minutes (so temp rises to 165°F); carve. Serves 6.

by Glamour

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