Last-Minute Marys

If you read my story today, you know what a Last-Minute Mary is. (I'm a recovering Mary.) But I can relate to anyone who doesn't have it together on Thanksgiving. And the folks at America's Test Kitchen also feel your pain.



Here's an email that I received withTurkey Day
tips and links:



Dear Friend of America's Test Kitchen,
Looking over years' worth of mail from our readers, we realized that two Thanksgiving tasks create the most anxiety: making the gravy and carving the turkey. To avoid any potential gravy crises, make it mostly ahead of time—you can make the broth and thicken the gravy a day ahead. Then, while the turkey rests, just deglaze the roasting pan and add the drippings (and giblets, if using) to the gravy. See our instructions for mastering turkey gravy for complete details.
Since there's no way to avoid a bit of a mess when carving a turkey, we prefer to carve it in the kitchen and serve the meat arranged neatly on a platter. Two key steps to an effective presentation:
Remove the largest piece of thigh meat and carve it across the grain about 1/2 inch thick.
Remove the breast halves in their entirety and slice each crosswise and neatly on the bias, also about 1/2 inch thick.
Watch our Cook's Live video How to Carve a Turkey for complete instructions.
For much more Thanksgiving help, including recipes, ingredient and equipment reviews, planning advice, menus, and kitchen tips, check out our new Thanksgiving Survival Guide.