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Easy Thanksgiving Menu

Spend less time in the kitchen and more time enjoying your guests with this easy-to-manage Thanksgiving menu. Try the Pumpkin Chiffon Pie for a new twist on an old favorite.

This year you can spend less time in the kitchen and more time enjoying your guests with this easy-to-manage traditional Thanksgiving menu. For dessert, try Midwest Living's Pumpkin Chiffon Pie for a new twist on an old favorite.

Your Menu: Serves 14 to 16

Main-Event Turkey

Stuffing
Gravy
Steamed Green Beans
Cranberry Relish

Pumpkin Chiffon Pie

Chardonnay, White Zinfandel, or ice water

Click here to view the recipe for Main-Event Turkey >>
Click here to view the recipe for Pumpkin Chiffon Pie >>

Test Kitchen Tips:

To thaw a frozen turkey, place on a tray in your refrigerator. Plan on 1 day of thawing in the refrigerator for every 5 pounds of turkey, not counting roasting day. If your turkey is still icy on roasting day, place turkey in a sink full of cold water, checking and changing the water every 30 minutes until no longer icy.

You can stuff this turkey with your favorite stuffing recipe. Stuffed birds generally require 15 to 45 minutes more roasting time than unstuffed birds, so add time accordingly. Always verify doneness of the turkey and stuffing with a meat thermometer. The stuffing temperature should register 165 degrees F. You'll need no more than 3/4 cup stuffing for each pound of turkey. Spoon the stuffing into the turkey loosely to allow room for expansion during roasting. If the stuffing is too tightly packed, it will not reach a safe temperature by the time the turkey is done. Place any extra stuffing in a casserole dish, cover, and chill. Bake the casserole, covered, in the oven with the turkey the last 30 to 45 minutes or until heated through.

For easy cranberry relish, cook 1 12-ounce package cranberries in 3/4 cup apple juice and 1/2 to 2/3 cup sugar (depending on how sweet you like it) for 3 to 4 minutes or until cranberries pop. Cover and chill at least 2 hours before serving. Add spice, nuts, or dried fruit to the mixture according to your taste.

Make the Pumpkin Chiffon Pie twice or prepare 1 of your family's favorite pies to have enough for 14 to 16. (Or, if you're just serving 8 or so, make 1 pie and you'll have leftover turkey.)

To steam green beans, wash and remove ends and strings. Leave whole or cut into 1-inch pieces. Place a steamer basket in a large saucepan or skillet. Add water to just below the basket. Bring water to boiling; reduce heat to maintain a gentle boil. Add beans to basket. Cover and steam for 18 to 22 minutes or until tender. Spruce up the beans by adding finely shredded lemon peel, cracked black pepper, salt, and a little butter.