Thanksgiving is later this week in the United States. Loads of people are going to be traveling across the country to visit family members, some of whom they like, while eating food and cursing the fact that they have to do this all over again in like three weeks for Christmas. But who cares about all that? We are here to discuss the star of Thanksgiving: The food.
What makes a perfect Thanksgiving plate? It’s a question that will likely get a lot of different answers, and all of them will be wrong unless they happen to match your perfect platter of tasty treats.
For me, I have to have turkey at Thanksgiving. It’s the only time of the year when I’m willing to put the effort into prepping, cooking, and then carving up a giant turkey. And no, turkey isn’t dry or flavorless; you’ve just likely had some poorly cooked turkey. I’ve had turkey that was succulent and packed with flavor. The key is to brine, shield the white meat, and don’t overcook that thing or shove stuffing in it.
Beyond a few big slices of turkey on my plate, I also have to have fluffy, garlic-y mashed potatoes, sweet corn, steamed but still crunchy broccoli (no cheese!), some stuffing that wasn’t cooked in a turkey, and a few Hawaiian sweet rolls. No gravy needed. Salad optional. It’s Thanksgiving. I’m here to load up on carbs and collapse in front of a TV.
But that’s my perfect plate. What are you serving or hoping to be served on Thanksgiving? Let us know in the comments below! We’ll then be back later this week with a follow-up post sharing some of your answers.
