TURKEY COOKING TIPS
Your turkey should be the star of the show, so don’t serve a dried-out bird.  Here are some tips for making a moist and tender turkey, along with a few other helpful hints.

Stuffing Turkeys
Wrap stuffing in a cheesecloth bag. This makes removing the stuffing from the cavity incredibly simple, and no worries about bits left inside the bird.

Roasting Turkeys
When roasting turkey, roast as usual, then carve all meat from bones and place carved meat in juices from turkey. Add chicken broth to cover meat and cover. Store in refrigerator overnight and reheat in 350 degree oven just before serving next day. The turkey will be even better tasting than just cooked and it will be moist and already carved for your turkey dinner.

Roasting chickens or turkeys breast-side down will help keep the breast meat moister.

Storing Leftovers
Within two hours after roasting, remove stuffing from turkey and carve the meat off the bones, then place in the refrigerator or freezer. For refrigerator storage, wrap the turkey slices and stuffing separately and eat within three days. To freeze, wrap in heavy foil or freezer wrap, or place in a freezer container. For the best taste, use stuffing within one month and turkey within two months.

Learn how to deep-fry your turkey here!

Get step-by-step instructions on how to perfectly thaw you turkey here!

PIE COOKING TIPS
No pie is complete without a killer pie crust- learn how to make yours the very best by reading these tips!

No Burnt Edges
Before placing double crusted pies in the oven, loosely wrap aluminum foil around pie crust edges. This will help the edges from browning too quickly. Remember to remove the aluminum about 10 minutes before pies are ready to come out of the oven so the crust is properly browned.

Working with a Homemade Pie Crust
Store homemade pie crust wrapped in wax paper then put in refrigerator (not freezer) until cool.  Once it is cooled, it will roll out nicer and easier.

GRAVY COOKING TIPS
Nobody likes lumpy gravy, so create a flavorful and smooth gravy with these tips!

•    Whisk! Whisk! Whisk! It makes all the difference. If you don't have one, run out now and buy one!
•    In a cup or a bowl, mix several tablespoons of flour with 1/2 C of the stock, cold from the refrigerator. Use a whisk and make sure this mixture is absolutely smooth.
•    Put the drippings and whatever amount of fat you want (zero to 1/2 C. depending on how much gravy you are making and how rich you want it). I add vegetable stock to the drippings and bring to a good solid simmer. In a nice thin even stream, add the cold flour/stock mixture to the pan. Use that whisk in a nice motion...too fast and it will encourage lumps.
•    To control the thickness of the gravy: if it's too thin, have a stand-by of additional flour and cold water or white wine mixture. If it's too thick, add white wine or water or stock.


CRANBERRY COOKING TIPS
Picking, storing, and cooking cranberries can be tricky, so we’ve put together some basic cranberry tips to help you make a super cranberry sauce!

•    When washing, look for bright, plump cranberries and discard any soft, crushed, or shriveled berries.
•    Fresh cranberries will keep in the refrigerator for 4-8 weeks.
•    You can freeze fresh cranberries for longer storage.
•    You can substitute frozen cranberries in most recipes calling for fresh.
•    Do not wash cranberries until ready for use, as moisture will cause quicker spoilage.
•    When the recipe says "cook until the cranberries pop", don't expect popcorn. This simply means the berry's outer skin will expand until it bursts.

Now all you need is recipes!  You'lll find TONS of them here:
140 Thanksgiving Recipes: The Ultimate Recipe Collection