Justin Chapple, the test kitchen pro behind Food & Wine's Mad Genius Tips, shows off five easy shortcuts that'll help keep Thanksgiving stress-free.
1. Roasting Rack Hack
Don't have a rack to cook your turkey on, no problem! You can make one out of everyday foil. Take a double layer of heavy duty foil (about 1 1/2 times the length of your turkey) and scrunch it into a thick rope. Starting at one end, coil the foil rope into a spiral and then set it in the bottom of a roasting pan. Set your turkey on top before roasting.
2. Turkey Basting Hack
The secret weapon to juicy, flavorful turkey isn't an old-school turkey baster - it's cheesecloth! Simply soak a large sheet of cheesecloth in seasoned melted butter, then drape it over the turkey before roasting. The bird will become super-juicy and rich with flavor. Here, the most phenomenal recipe for citrus-and-butter turkey.
3. Hasselback Potato Hack
Mashed potatoes are a Thanksgiving tradition, but this year, start a new tradition with by serving Hasselback Potatoes. Crispy on the outside but tender on the inside, hasselback-style potatoes are so much fun to eat! Preparing them can be difficult because it's so easy to cut all the way through. But all you need is a sharp knife and a set of chopsticks to do it perfectly every.
4.The Ultimate Thanksgiving Leftover Hack
One of the best things about Thanksgiving is eating the leftovers the next day. This year, rather than the typical turkey sandwich, heat up your waffle iron for an insanely delicious meal.
5. Canned Pumpkin Hack
You can reinvent your hummus and give it a fall twist by adding pumpkin puree (recipe below).
One 12 to 14-pound turkey, rinsed and patted dry
1 1/2 sticks unsalted butter
1 1/2 tablespoons finely grated grapefruit zest, plus 1/4 cup fresh grapefruit juice
1 1/2 tablespoons finely grated orange zest, plus 1/4 cup fresh orange juice
1 1/2 tablespoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
4 garlic cloves, finely grated
1 tablespoon minced thyme plus 5 sprigs
1/2 grapefruit, cut into wedges
1/2 orange, cut into wedges
1 lemon, cut into wedges
3 cups chicken stock or low-sodium broth
Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature.
Meanwhile, preheat the oven to 400°F. In a medium saucepan, melt the butter. Whisk in the citrus zests and juices along with the garlic and minced thyme; let cool slightly. Transfer half of the citrus butter to a small bowl and refrigerate until spreadable.
Run your fingers under the breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs. Stuff the turkey cavity with the thyme sprigs and the grapefruit, orange and lemon wedges. Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry. Soak the cheesecloth in the remaining citrus butter and drape it over the breast and legs; pour any remaining butter on top.
Roast the turkey for about 30 minutes. Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°F.
Carefully peel the cheesecloth off the turkey. Transfer the turkey to a board; let rest for 30 minutes. Skim the fat off the pan juices and transfer to a gravy bowl. Carve the turkey and serve with the pan juices.
Set one fingerling potato on a work surface and place 1 chopstick on either side. Using a small knife, cut through the potato vertically until your knife touches the chopsticks (this will prevent you from cutting all the way through). After you've cut all your potatoes, toss them with olive oil, salt and pepper and then arrange them on a baking sheet. Insert fresh bay leaves or herb sprigs into a few of the cuts for extra flavor. Roast at 400 degrees for about 25 minutes, until golden and tender.
Day After Thanksgiving Waffle
3/4 cup leftover stuffing
1/2 cup chopped leftover turkey
1 large egg, beaten
1/4 leftover cranberry sauce, plus more for serving
Leftover gravy, for serving
Heat a belgian waffle iron on medium high. In a large bowl, combine the stuffing with the turkey, egg and the 1/4 cup of cranberry sauce; mix well. Spread the mixture in the preheated waffle iron, close the top and cook for about 8 minutes. Until crusty on the outside and hot throughout. Transfer to a plate and serve with cranberry sauce and gravy.
In a food processor, puree two 15-oz. cans drained and rinsed chickpeas with 1 cup pumpkin puree, 1/4 cup lemon juice, 2 small garlic cloves, 1/4 tsp. cayenne and 1/3 cup water. Season with salt and pepper.