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• Diner's Journal: How Long Should I Let My Turkey Rest Before Carving?

  Resting a turkey is absolutely necessary — not optional — for maximum flavor and juiciness. Read More... Posted Nov 24 2011, 04:23 PM by NYT > Dining & Wine Filed under: Thanksgiving, turkey, Help Line 2011

• Diner’s Journal Blog: How Do I Know if My Turkey Is Cooked?

  Far and away, the easiest way for a home cook to gauge when a turkey is done is by using a meat thermometer. It need not be high-tech, but any instrument that can tell you when the thickest part of the thigh - or the center of a stuffed bird - is at 165... Posted Nov 24 2011, 04:05 PM by NYT > Dining & Wine Filed under: Thanksgiving, turkey, Help Line 2011

• Diner’s Journal Blog: How Do I Carve the Turkey?

  We give you Ray Venezia, the master butcher and head of the meat department at Fairway Market, demonstrating how to carve a turkey in a video from 2007 Read More... Posted Nov 24 2011, 03:51 PM by NYT > Dining & Wine Filed under: Thanksgiving, turkey, Help Line 2011

• Diner’s Journal Blog: How Do You Get Stains Out of Tablecloths?

  My trick is to put a towel or heavy wad of paper towels under the part of the tablecloth with the stain. Placing some plastic under that will protect the table if necessary. Then, put an ice cube on each stain and leave it overnight. The stain will wash... Posted Nov 24 2011, 03:30 PM by NYT > Dining & Wine Filed under: Thanksgiving, logistics, Help Line 2011

• Diner’s Journal Blog: Where Exactly Is the Thickest Part of the Thigh?

  About 18 seconds into Melissa Clark's video on the final stages of roasting the turkey, she points out the thickest part of the thigh, which is where you'll want to stick your thermometer. Read More... Posted Nov 24 2011, 03:22 PM by NYT > Dining & Wine Filed under: Thanksgiving, turkey, Help Line 2011

• Diner's Journal: What Should I Do if My Turkey Is Ready Early?

  If the turkey's almost done, turn off the oven now to slow the cooking, and check the temperature as you're getting closer to dinnertime. Read More... Posted Nov 24 2011, 03:09 PM by NYT > Dining & Wine Filed under: Thanksgiving, turkey, Help Line 2011

• Diner’s Journal Blog: Is It Tacky to Bring Tupperware for Leftovers?

  If you know you will be offered them to take home, it is very considerate. Read More... Posted Nov 24 2011, 02:19 PM by NYT > Dining & Wine Filed under: logistics, Help Line 2011, Guests

• Diner’s Journal Blog: Is It O.K. to Use Paper Plates at Thanksgiving Dinner?

  Are you dining outdoors? If not, paper plates are a no-no. They do not take THAT long to wash! Read More... Posted Nov 24 2011, 02:18 PM by NYT > Dining & Wine Filed under: Thanksgiving, logistics, Help Line 2011, Guests

• Diner’s Journal Blog: Can a Hand Mixer Replace a Stand Mixer?

  This week's recipe apple bourbon bundt cake directs you to use a stand mixer, but a hand mixer will work just fine. Read More... Posted Nov 24 2011, 01:37 PM by NYT > Dining & Wine Filed under: Desserts, Thanksgiving, Help Line 2011

• Diner’s Journal Blog: What's That Plastic Part Holding the Drumsticks in Place?

  It's called a "hock lock," and it's made of nylon that can take oven heat. But removing it so the legs spread will help them cook faster and the *** not to overcook. Read More... Posted Nov 24 2011, 01:28 PM by NYT > Dining & Wine Filed under: Thanksgiving, turkey, Help Line 2011

• Diner’s Journal Blog: How Do I Fix a Thin, Salty Gravy?

  To fix your gravy, start by making a roux; melt 1/2 cup butter in a saucepan and add 1/2 cup flour. Whisk until the roux is golden brown, about 5 minutes. When the roux is golden, whisk in your gravy, then let it simmer, whisking, until it thickens enough... Posted Nov 24 2011, 01:13 PM by NYT > Dining & Wine Filed under: Gravy, Thanksgiving, sides, Help Line 2011

• Diner’s Journal Blog: But What if My Turkey Is Frozen Solid?

  You can cook a completely frozen, rock-hard turkey. It just takes longer, about 50 percent longer than a thawed bird of that size. Read More... Posted Nov 24 2011, 11:52 AM by NYT > Dining & Wine Filed under: Thanksgiving, turkey, Help Line 2011

• Diner’s Journal Blog: How Can I Get My House Ready in a Hurry?

  The easiest solution, if your house would not pass a white-glove test, is to designate one room off-limits, pile all the mess into it and close the door. Hang a "do not disturb" sign on it. Read More... Posted Nov 24 2011, 11:20 AM by NYT > Dining & Wine Filed under: Thanksgiving, Help Line 2011

• Diner’s Journal Blog: Does Turkey Have to Roast on a Rack?

  The point of using a rack is to let the heat of the oven circulate around the turkey. You don't need a specially designed rack for your roasting pan, but you need something to lift the bird above the bottom of the pan. Balls of aluminum foil work... Posted Nov 24 2011, 11:09 AM by NYT > Dining & Wine Filed under: Thanksgiving, turkey, Help Line 2011

• Diner’s Journal Blog: How Do I Style Store-Bought Turkey to Make It Look Homemade?

  I passed this question to Susan Spungen, the noted food stylist (her credits include the movie "Julie & Julia") and cookbook author. Her latest, a book on easy entertaining, will be published by Artisan Books next year. She writes: Well... Posted Nov 24 2011, 10:58 AM by NYT > Dining & Wine Filed under: Thanksgiving, turkey, logistics, Help Line 2011