It’s the day before Thanksgiving and cooks of all different skill levels are thinking about how they’re going to strategically cook a likely large meal for family or friends.
Markovich recommends prepping ingredients for larger dishes like slicing apples for apple pie, peeling carrots, chopping vegetables for side dishes and storing them in sealed containers.
This can be done up to three days before Thanksgiving.
She said desserts are easy to make ahead and should be kept simple, especially if your dinner is the main event of Thanksgiving Day.
Markovich recommends prepping the turkey in a sink area that can be cleaned with bleach afterward.
The turkey must reach an internal temperature of 165 degrees and should rest after cooking for 20 minutes.
Markovich suggests bread is the item most cooks forget, most often. Picking up some simple rolls, croissants or making a simple yeast roll keeps things simple she said.